ORANGE UPSIDE DOWN CAKE
Slice the fruits and nestle them in caramel, pour the cake batter on top, cook and unmold. When you flip the cake you will find that it is topped with delicious candied orange slices and citrus caramel.
For the Orange Sugar Syrup:
- 2 Oranges
- 220g Caster Sugar
- 125ml Water
For the Cake:
- 1 Tablespoon Dried Rosemary
- 1 Tablespoon baking powder
- 200g Butter, softened
- 1 Tablespoon Orange Zest
- 200g All Purpose Flour
- 100g Brown Sugar
- 60g Caster Sugar
- 4 Eggs
- Preheat the oven to 180 degrees Celsius. Line a 9 inch (23cm) round cake tin with parchment paper.
- Slice 2 Oranges into thin slices around 1/2 cm each. In a large non stick frying pan, add the caster sugar and the water for the syrup and cook on a low heat. Stir constantly until the sugar has dissolved, then add the orange slices and ensure they are evenly submerged. Bring to a gentle simmer and allow to cook for 15 minutes. Once the orange slices are softened, use tongs to transfer them to the cake tin and arrange in a circle as shown in the picture above. Caution – they will be very hot so please take care.
- In a stand mixer, beat the butter and sugar on a high speed until light and fluffy. Add the eggs one at a time and mix thoroughly between each addition.
- Mix together the flour, baking powder and dried rosemary. With the mixer on a slow speed, add the flour in two additions, mixing only until the flour is combined and the mixture is smooth. Take care not to overmix. Add the orange zest and give it one last mix to distribute it evenly.
- Spoon the mixture over the top of the oranges and gently spread it out so it is flat on top. Bake for 35-45 minutes or until a skewer inserted into the middle of the cake comes out clean.
- Allow to cool in the tin on a wire rack for 10 minutes, then turn the cake upside down and remove the parchment paper. The cake is best served on the day it is made, but can be stored in an airtight container for up to 3-4 days. Enjoy your cake!