Donna Hay's sticky orange and vanilla upside-down cake recipe

Donna Hay
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Donna Hay's sticky orange and vanilla upside-down cake recipe

Donna Hay pours her cake batter over a cooked whole-orange, then drizzles over a sticky sweet citrus sauce to make the ultimate upside-down cake. 

At a glance
  • Cuisine Australian
  • Recipe Type Cake
  • Difficulty Easy
  • Preparation time 20 mins
  • Cooking time 60 mins
  • Serves 8 people
Ingredients
1. For the topping
  • 220 g (7.8oz) caster (superfine) sugar
  • 125 ml (4.4fl oz) water
  • 1 vanilla bean, split and seeds scraped
  • 2 oranges, very thinly sliced
2. For the cake
  • 4 egg
  • 220 g (7.8oz) caster (superfine) sugar
  • 1 tsp vanilla extract
  • 150 g (5.3oz) self-raising flour
  • 150 g (5.3oz) butter, melted
  • 120 g (4.2oz) almond meal (ground almonds)

Step-by-step

  1. Preheat the oven to 160C/140C fan/gas 3. To make the topping, place the sugar, water and vanilla in a 2.5 litre-capacity 20cm non-stick ovenproof frying pan over medium heat. Stir until the sugar is dissolved.
  2. Add the orange and simmer for 10–15 minutes or until the orange is soft. Remove from the heat and set aside.
  3. Place eggs, sugar and vanilla in the bowl of an electric mixer and whisk for 8–10 minutes or until the mixture is thick, pale and tripled in volume.
  4. Sift the flour over the egg mixture and fold through. Fold through the butter and almond meal. Pour the mixture over the orange and bake for 40–45 minutes or until cooked when tested with a skewer. Turn out onto a platter to serve.

Recipe and images taken from Donna Hay, Seasons

Donna Hay’s Royal Doulton kitchenware range is available from John Lewis in the UK, and via Royal Doulton.

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