This impressive cake has a layer of sugar syrup and oranges on the base that, when turned upside down, become a beautiful citrus topping - beautiful served for morning tea, or served warm with a dollop of double cream for dessert.
Ingredients
- 3 eggs
- 1 cup caster sugar
- Zest and juice of 1 orange
- 1 tsp vanilla essence
- 200g butter, melted
- 1 3/4 cups self-raising flour
For topping
- 50g butter, melted
- 1/4 cup caster sugar
- 3 oranges
Method
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Step 1Preheat oven to 180C. Grease a 23cm round cake tin (not spring form) and line the base and sides with baking paper. To create the topping, drizzle melted butter into the base of the lined cake tin and and sprinkle over the caster sugar. Slice oranges into thin slices, discarding the ends, and arrange in a spiral pattern on top of the sugar.
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Step 2To make the cake, in a stand mixer beat the eggs and sugar for 2 minutes until pale. Add the zest, juice and vanilla and beat to combine. Add the cooled melted butter and beat well. Fold in the flour. Spoon the batter gently over the oranges in the cake tin and smooth the top. Bake for 45-50 minutes until a skewer inserted into the centre comes out clean.
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Step 3Remove from the oven. Allow to cool slightly. Place a serving plate upside down on top of the cake tin and quickly flip both the plate and the tin upside down and allow the cake to slide out. Carefully peel off baking paper to reveal orange pattern.
Recipe Notes
The thinner you slice the oranges, the softer and more edible they’ll be, but don’t make them so thin they disintegrate!
To save an orange, you can zest and juice the ends that you cut from the 3 oranges used for the topping.
Recipe and photo by Greer Worsley.
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