Orange Upside Down Cake
https://foodloversmarket.co.za/recipes/orange-upside-down-cake/
Makes 1 x 25cm cake
This light and zingy orange cake is baked and popped out the pan fully decorated and ready to eat with a scoop of ice cream or custard! The Cara Cara or Blood oranges add a beautiful ruby colour to this cake, and it’s as simple as that.
Cooking Methods
- Baking
Prep Time
15 minutesCooking Time
45 minutesIngredients
For the Caramel:
- 60ml (1/4 cup) sugar
- 30ml (2 Tbsp) water
For the Cake:
- 2 Food Lover’s Market Cara Cara Oranges, sliced (Or blood oranges, or Navel oranges)
- 250g self-raising flour
- 220g caster sugar
- 10ml (2 tsp) baking powder
- Pinch of salt
- 3 eggs, beaten
- 60ml (1/4 cup) freshly squeezed orange juice
- Zest of 2 oranges
Directions
For the Caramelised Oranges:
- Heat the sugar and water over a low-medium heat, and stir while sugar is melting. Once melted, and it starts bubbling, stop stirring and allow to slowly caramelise to a dark caramel.
- Preheat the oven to 180°C. Line a 20-25 cm cake tin and spray with non-stick food spray.
- Pack the sliced oranges tightly in the cake tin and pour the caramel over the oranges.
- In a mixing bowl, combine the flour, sugar, baking powder and salt. Add the eggs, juice and zest. Mix until combined and bake for about 30-45 minutes or until cooked.
