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.
You'll need a 20cm (8inch), round spring-form tin.
Ingredients
2. For the cake- 4 egg
- 220 g caster (superfine) sugar
- 1 tsp vanilla extract
- 150 g self-raising flour
- 150 g butter, melted
- 120 g almond meal (ground almonds)
- 220 g caster (superfine) sugar
- 125 ml water
- 1 vanilla bean, split and seeds scraped
- 2 oranges, very thinly sliced
Details
- Cuisine: Australian
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 60 mins
- Serves: 8
Step-by-step
- 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.
- Add the orange and simmer for 10-15 minutes or until the orange is soft. Remove from the heat and set aside. Once cooled, arrange the orange slices over the base of the tin.
- 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.
- Sift the flour over the egg mixture and fold through. Fold through the butter and almond meal. Pour the mixture over the orange slices 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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