Upside Down Orange Cake


How many wrinkly oranges have you got in your fruit bowl? Over ripe fruit is something we excel at in the Gold Dust household and I try my best to avoid it finding it's way to the  compost bucket. So my latest crusade was to find a recipe for Orange cake and this one from Donna Hay's Seasons Cookbook is a cracker! I may have been enticed by that golden, syrupy, candied orange topping as well. It was Donna Hay easy peasy so this recipe is for everyone, and so pretty you'll have no problems giving it away or devouring it yourself! 

Here's what you'll need:-


220g Caster Sugar

125ml Water

1 Vanilla Bean (split & scrape out seeds)

2 Oranges (cut into thin slices)

For the Cake

4 Eggs

220g Caster Sugar

1 tsp Vanilla Extract

150g Self Raising Flour

150g Butter (melted)

120g Almond Meal

What to do:-


Preheat the oven to 160C.

Start with the topping by placing the sugar, water and vanilla bean plus seeds into a 2.5 litre capacity nonstick ovenproof fry pan over a medium heat. Stirring until sugar is dissolved. Add the orange slices simmering for 10-15 minutes until soft. Then remove the pan from the heat and put aside to cool.

Now it's time to pop the eggs, sugar and vanilla in a bowl and beat with an electric mixer for 8-10 minutes until it's pale, fluffy and tripled in size. Just keep on beating! Sift the flour over the egg mixture, folding through gently. Follow with the butter and almond meal also folding gently.

Time to pour the cake batter over those gloriously sticky oranges and pop in the oven, baking for 40-45 minutes. Just test with a skewer, making sure it comes out clean. Then turn out carefully onto a platter to serve right away. A good dollop of double cream wouldn't go astray here either!

I also like to throw a cinnamon stick in with the oranges while they are softening just for added spice, just remember to remove before the cake batter goes in. Plus a little orange zest could add some extra punch to the cake batter too.


Jess x