Eric Lanlard's orange upside down sponge recipe
This upside down orange sponge is very versatile as you can use any fruits you have left over or getting over ripe. This orange version is perfect for the summer but an alternative with apple and cinnamon, served warm, would be a perfect winter warmer.
Eric's tips:
This sponge is best eaten on the day as the juice of the fruits start to run through the light sponge and make it soggy.
Ingredients
- 200 g Unsalted butter
- 200 g Golden caster sugar
- 5 Eggs
- 200 g Self raising flour
- 50 g Golden syrup
- 4 Large oranges (if in season blood orange)
- 200 ml Water
- 7.1 oz Unsalted butter
- 7.1 oz Golden caster sugar
- 5 Eggs
- 7.1 oz Self raising flour
- 1.8 oz Golden syrup
- 4 Large oranges (if in season blood orange)
- 7 fl oz Water
- 7.1 oz Unsalted butter
- 7.1 oz Golden caster sugar
- 5 Eggs
- 7.1 oz Self raising flour
- 1.8 oz Golden syrup
- 4 Large oranges (if in season blood orange)
- 0.8 cup Water
Details
- Cuisine: British
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 35 mins
- Serves: 8
Step-by-step
- Heat the oven to 180C.
- In a small saucepan bring to the boil 200ml of water and 200grams of sugar.
- Slice the oranges in thin slices keeping the peel on, place in the syrup and allow to simmer for 10minutes.
- Line a shallow 22cm spring-form cake tin with paper and grease it.
- Cream the butter and sugar together until light and fluffy. Beat in the eggs and then fold in the flour.
- Place the drained slices of oranges into the base of the tin.
- Add the golden syrup, then spoon the cake mixture on top.
- Bake for roughly 30 to 35 minutes or until the cake is cooked thru, prick with a knife or skewer and if it comes out clean it's ready.
- Cool the cake in the tin, turn out and remove the paper.
- Use the poaching syrup to serve.
Also worth your attention:
More recipes from Eric Lanlard
Watch the video on YouTube
Visit www.bakingmad.com for more recipes from Baking Mad with Eric Lanlard, Eric’s Home Bake book. Baking Mad is packed full of recipe inspiration and has expert bakers on hand to help you with all your baking needs.
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature