Upside-Down Orange Cake

Ingredients

For the Orange Layer

• 60g butter
• 100g brown sugar
• ½ tsp salt
• 3–4 Clemengold oranges, peeled and separated into pieces

For the Cake Layer

• 180g self-raising flour
• 1 tsp baking powder
• 20g ground almonds
• 150g caster sugar
• 2 eggs, beaten
• 120ml milk
• 1 tsp vanilla essence
• 150g butter, melted

Method

1. Preheat the oven to 180°C / 160°C fan / gas mark 4.
2. Line a 2lb loaf tin or an 8-inch round cake tin with parchment paper.

For the Orange Layer

1. Using an electric or handheld mixer, beat together the butter, brown sugar and salt until smooth.
2. Spread evenly over the base of the tin.
3. Arrange the orange pieces over the butter mixture.

For the Cake Layer

1. Sieve the flour and baking powder into a large bowl.
2. Add the ground almonds and caster sugar and stir to combine.
3. Add the eggs, milk, vanilla essence and melted butter.
4. Whisk until smooth using a handheld or electric mixer.
5. Pour the batter evenly over the oranges.
6. Leave the cake to cool in the tin for 5 minutes.
7. Place a plate over the tin and carefully flip to reveal the orange topping. Remove the parchment paper.
8. Serve warm with whipped cream, custard or ice cream.