Orange Upside Down Cake

Orange Upside Down Cake

You will need:

1 round baking tin, greased and lined

60ml maple syrup

4 oranges, skin removed and cut into 0.5cm slices (we used 2 blood oranges and 2 normal oranges)

175g unsalted butter, plus extra for greasing

175g caster sugar

75ml Cartwright & Butler Orange Juice

175g self-raising flour

1 tsp baking powder

3 eggs

To serve:

1 tbsp Cartwright & Butler Marmalade

To make the cake:

1. Preheat the oven to 200°C/180°C fan/gas 4.

2. Pour the maple into a shallow dish and lay in the orange slices coating them on both sides.

3. Set aside to absorb the maple whilst you make the cake batter.

4. Cream together the sugar and the butter until light and fluffy.  Pour in the orange juice and  cream for a further minute - the mixture may curdle a little but it will come back together when the flour is added.

5. Sieve together the flour and baking powder.

6. Add one egg at a time with a tablespoon of flour to the butter and sugar mixture.

7. Whisk together until well combined before adding another egg.

8. When all 3 eggs are mixed into the butter and sugar, fold in the remaining flour and baking powder to create a smooth, light batter.

9. Decoratively place the orange slices on the base of the pre-greased and lined baking tin until the whole base is covered. Carefully pour in the batter being careful to not disturb the orange slices.

10. Smooth the top of the cake batter with a pallet knife to ensure an even bake.

11. Bake in the oven for 30 - 35 minutes until golden and when a skewer is inserted into the middle of the cake it comes out clean. If the cake is browning too quickly, simple cover with a little foil.

12. Remove the cake from the oven once cooked through and allow to cool slighty in the tin.

13. When the tin is cool enough to touch, carefully flip the cake over onto a serving plate and remove the tin to reveal the orange slices on top (make sure you do this process when the cake is still slightly warm otherwise the oranges will stick, but be careful as the cake will be delicate whilst warm).

14. Allow to fully cool before brushing the orange slices with a little warmed marmalade to create a sticky, glossy top to your cake.

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