Recipes
Orange Upside Down Cake
Bottoms up for this showstopper of a cake. It’s an ideal showcase for oranges, which are at their best during these winter months.
Bottoms up for this showstopper of a cake. It’s an ideal showcase for oranges, which are at their best during these winter months.
Cook: 1 Hour 10 Mins
Serves: 10
Price: 23p per serving
Nutritional Information
Each 111g serving contains
Energy
1464kj
315kcal
1464kj
315kcal
16%
Fat
15.3g
15.3g
Med
22%
22%
Saturates
1.8g
1.8g
Med
9%
9%
Sugars
19.5g
19.5g
Med
22%
22%
Salt
0.24g
0.24g
Low
4%
4%
of your reference intake.
Typical energy values per 100g:
1319kj/315kcal
Typical energy values per 100g:
1319kj/315kcal
Ingredients
2 large oranges (for upside down decoration)
150g caster sugar
250g plain flour
2tsp baking powder
50g ground almonds
120ml sunflower oil
120ml dairy-free milk
120ml orange juice (from fresh oranges)
dairy-free cream or yoghurt to serve
Method
1
Preheat the oven to 190°C/170°C fan/gas 5. Line the base and sides of a 20cm round cake tin with greaseproof paper.
2
Slice the oranges thinly, cutting off the rind so you have enough (at least 5 orange rounds) to line the base of your cake tin. The slices should be about a 5mm thick.
3
Sprinkle ½tbsp of the sugar on the base of the lined tin. Arrange the orange slices on the bottom, making sure there are no large gaps, adding more slices if necessary to fill any spaces. Set aside.
4
In a large mixing bowl, combine the sugar, flour, baking powder and ground almonds. Add the oil, milk and orange juice. Mix until well combined and smooth.
5
Pour the batter into your cake tin on top of the oranges. Bake for 40–45 mins, until a skewer inserted into the middle of the cake comes out clean.
6
Remove the cake from the oven and allow to cool in the tin for 25–30 mins. If the top of the cake is domed, use a sharp serrated knife to slice it flat. Carefully flip the cake on to a cake stand or serving plate. Slice and serve.