Orange and vanilla upside-down cakes

January 17, 2016 (Last Updated: January 11, 2019)

TO DRINK: Match these pretty cakes with a good cup of tea. Well-brewed Earl Grey tea will work perfectly.

Print Recipe

Orange and vanilla upside-down cakes

Serves: 6
Cooking Time: 40 mins

Ingredients

  • SYRUP
  • 100g castor sugar
  • 80ml (1/3 cup) water
  • 1 vanilla pod, split
  • 1 small orange, thinly sliced
  • CAKES
  • 2 large eggs
  • 100g castor sugar
  • 2,5ml (½ tsp) vanilla extract
  • 70g (½ cup) self-raising flour
  • 80g butter, melted
  • 100g (½ cup) ground almonds
  • crème fraîche, to serve
  • fresh mint, to garnish

Instructions

1

Preheat the oven to 160ºC and lightly grease 6 x 125ml-capacity round tins.

2

For the syrup, heat the sugar, water and vanilla pod in a small saucepan over a low heat. Stir until the sugar has dissolved. Bring to the boil, then add the orange slices. Simmer until the orange slices are soft, about 10 minutes. Set aside.

3

For the cakes, whisk the eggs, sugar and vanilla extract with an electric mixer until pale, thick and triple in volume.

4

Sift the flour over the egg mixture and fold through. Add the butter and almonds and fold through.

5

Place a slice of orange in each tin. Cover with the batter to about 15mm from the top.

6

Bake until golden and cooked through, about 20 minutes. Leave to cool for a few minutes, then turn the cakes out into serving bowls. Drizzle with the syrup and serve with crème fraîche. Garnish with fresh mint.

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January 17, 2016 (Last Updated: January 11, 2019) By
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