Jan 27, 2011

Orange and vanilla upside down cake

Today's project was an orange and vanilla upside down cake - a recipe from the Donna Hay Seasons book. This one is quite a sweet cake and you only really need one slice. But two is tempting.

Orange and vanilla upside-down cake

Orange topping
• 1 cup (220g) caster sugar
• 1/2 cup (125ml) water
• 1 vanilla bean, split and seeds scraped
• 2 oranges, very thinly sliced

Cake base
• 4 eggs
• 1 cup (220g) caster sugar
• 1 tsp vanilla extract
• 1 cup (150g) self-raising flour
• 150g butter, melted
• 1 cup (120g) almond meal

Orange topping - Preheat oven to 160˚C. To make topping place sugar, water and vanilla in a 2.5 litre-capacity 20cm non-stick ovenproof frying pan over medium heat. Stir until sugar dissolves then add the orange slices. Simmer for 10-15 minutes or until orange is soft. Remove from heat and set aside.

Cake base - 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 mixture over orange and bake for 40-45 minutes or until a skewer comes out clean. Turn out onto a platter to serve.

5 comments:

  1. Your cake looks like it would light up a room with its sunny appearance. This sounds like a delicious idea for an upside down cake. I have a linky party on my blog every Saturday called "Sweets for a Saturday" and I'd like to invite you to stop by this weekend and link this up.

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  2. Your cake looks like Summertime to me! Yummy and pretty, I must try this recipe.
    Gorgeous photo too!
    Natasha xx

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  4. It does look really sweet, but really delicious. Makes me think of spring...which is super tempting for me!

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  5. Reminds me of X-mas for some reason,defianately not spring:)

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