Orange upside down cake - recipe

Ingredients

Recipe , Cake 2 , Orange , Pear , Plum , Upside down

1
In a small saucepan boil 150ml of water and 200g of sugar. Slice the oranges in thin slices keeping the peel. Place in the syrup and let to simmer for 10 minutes.

For this step you'll need:
- 150ml Water
- 200g Unrefined golden caster sugar
- 4 Orange(s) large, blood oranges work great
2
Preheat the oven to 180°C (160°C fan, gas mark 4). 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.

For this step you'll need:
- 200g Butter (unsalted)
- 200g Unrefined golden caster sugar
- 5 Egg(s) (free range)
- 200g Self-raising white flour
- 50g Golden syrup
3

Bake for 1 hour or until the cake is cooked through. Cool the cake in the tin, turn out and remove the paper. Use the poaching syrup to serve.
4

As an alternative your could poach a peeled pear, half in a light syrup flavoured with gin and a few juniper berries. Replace the golden syrup with some light caramel.
5

For a plum version of this cake, roast three halved fresh plums in the oven with some light brown sugar and mixed spices. When soft, remove from heat. Continue with recipe, replacing the fruits with the plum mixture and omitting the golden syrup.

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