I love anything citrus. I decided to make the orange upside-down cake for this week’s Cookbook Challenge theme of “tangy”, as I couldn’t resist the look of the caramelised oranges on the cake.
The sweet, tangy, vanilla, citrusy, caramelised oranges is the star of this cake. I thought using two oranges was too much and I only used one, but I wished I have used two oranges because every bite of cake needs this great tasting caramelised oranges. The orange peel makes this cake really tangy. Even my husband who is not a big fan of eating oranges really likes the caramelised oranges. I also love the sweet fragrance and taste of the vanilla bean in this cake.
Sticky Orange and Vanilla Upside-down Cake
From Seasons by Donna Hays
1 cup caster sugar
1 teaspoon vanilla extract
1 cup self-raising flour
150g butter, melted
1 cup almond meal (ground almonds)
sticky orange topping
1 cup caster sugar
1/2 cup water
1 vanilla bean, split and seeds scraped
2 orages, very thinly sliced
Preheat the oven to 160°C.
To make the topping, place the sugar, water and vanilla bean in a 2.5 litre capacity (10 cup) 20cm non-stick ovenproof frying pan over medium heat. Stir until the sugar is dissolved. Add the orange and simmer for 10 – 15 minutes or until the orange is soft. Remove from the heat and set aside.
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 the mixture over the orange and bake for 40 – 45 minutes or until cooked when tested with a skewer. Turn out onto a platter to serve.
Instead of baking the cake in the ovenproof frying pan, I transferred the orange mixture to a 20cm x 4.8cm baking pan to cool and then to bake the cake in it.