Slice the 4 oranges, taking care to make each one about 1/2cm thick.
Tip 200g of the caster sugar into a saucepan, along with 150ml water.
Bring the pan to a simmer, then gently cook the orange slices for 10 minutes. Remove the fruit from the sugar syrup and leave to cool.
Preheat the oven to 180oC .
Cream the butter and sugar together in a bowl until pale and fluffy. Add the eggs in one by one. Then fold in the almonds and flour.
Grease and line a round, 23cm cake tin, then arrange the orange slices across the bottom of the tin. Spoon over the cake mix, level with the back of a spoon and bake for 35-40 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Turn the cake out onto a plate or board while it is still warm. heat the caster sugar, honey, orange juice and rosemary in a small saucepan until the sugar has melted and the liquid is just-starting to bubble, then drizzle the syrup over the cake.
Behind Every Bake
Upside Down Orange Cake
CATEGORY: All Recipes
COOK TIME: 35-40 minutes
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What you need:
225g Butter
225g Caster sugar
4 Free range eggs
175g Odlums Self Raising Flour
50g Ground Almonds
4 small oranges
200g caster sugar
For the syrup
75g Caster sugar
1 tbsp Rowse honey
Juice ½ orange
How to:
Slice the 4 oranges, taking care to make each one about 1/2cm thick.
Tip 200g of the caster sugar into a saucepan, along with 150ml water.
Bring the pan to a simmer, then gently cook the orange slices for 10 minutes. Remove the fruit from the sugar syrup and leave to cool.
Preheat the oven to 180oC .
Cream the butter and sugar together in a bowl until pale and fluffy. Add the eggs in one by one. Then fold in the almonds and flour.
Grease and line a round, 23cm cake tin, then arrange the orange slices across the bottom of the tin. Spoon over the cake mix, level with the back of a spoon and bake for 35-40 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Turn the cake out onto a plate or board while it is still warm. heat the caster sugar, honey, orange juice and rosemary in a small saucepan until the sugar has melted and the liquid is just-starting to bubble, then drizzle the syrup over the cake.
