Upside down orange cake
Photo thanks to Chris Lee
- 2 oranges – blood oranges work well – particularly for the decorative one, could also use lemons, limes or kumquats for the decorative element
- 200g caster sugar
- 3 eggs
- 100g butter
- 50g (or 50ml) olive oil
- You can vary the proportions of olive oil and butter – just use 150g altogether
- 100g self-raising flour
- 175g ground almonds – or whole almonds, skinned and ground
- Instead of s-r flour, you could try with polenta flour – and add a tsp of baking powder. This was the original recipe, but I haven’t yet done it that way.
- A little salt if you like
Preheat oven to 170 degrees C
Slice one orange thinly. Take the zest off the other and set aside, then juice it.
Put the orange juice in a pan with 50ml water and 50g of the sugar. Add the orange slices and simmer gently for about ten mins. Then take out the slices and put them on a plate, and reduce the liquid until it is a bit syrupy – reduced to about half of the original volume. One day when I’m feeling indulgent, I’m thinking of adding some cointreau at this stage.
Grease and line the bottom of an 8-inch circular tin with greaseproof paper (important to line it for this cake). Arrange the orange slices on the base of the tin.
Cream the butter, olive oil, the rest of the sugar and the orange zest (easy to forget this) then add in the eggs one by one. Then mix in the almonds and the flour. Remember the baking powder if it’s needed – mix it into the flour first. Spread the mixture in the tin over the orange slices – carefully so that the slices don’t slide about.
Bake for about 40 mins – until golden. Leave to cool in the tin for 10 mins, then turn out upside down and gently pour the orange syrup over the top.