Citrus Upside Down Cake

First time trying an upside down cake regardless of which fruit :D 
This recipe is slightly adapted from Matha Stewart.
Ingredients: ​
For the base

  • Butter – 30gm
  • Brown sugar – 150gm 
  • Citrus – 2 oranges and 2-3 lemons (Sliced and peel and pith cut off

Cake

  • Flour- 110gm
  • Eggs- 2
  • Butter – 100gm
  • Brown sugar – 100gm
  • White sugar – 50gm
  • Vanilla – 1 teaspoon
  • Baking powder – 1teaspoon 
  • Juice and zest – 1 orange 
  • Juice and Zest – 2 lemons
  • Milk – 30ml

Method: 

  • Melt the 30gm butter in a small pan, pour it over the 150gm brown sugar and mix well. 
  • Line the cake pan with parchment sheet, place the brown sugar mixture on the base of the cake pan. 
  • Arrange the oranges and lemons in a way you would like it. 
  • Preheat the oven to 180 degrees. 
  • In a large bowl, cream the butter, brown sugar and white sugar until light and fluffy. 
  • Beat in one egg at a time. 
  • Add the vanilla extract, orange juice, orange zest, lemon juice and lemon zest. 
  • Sift in the flour and baking powder into the mix. Add the milk and mix thoroughly until completely incorporated. 
  • Pour in the batter into the cake tin and bake for about 25-35 minutes, check from about 30 minutes. 
  • Once baked, let it cool on a cooling rack. 
  • You can add some orange juice or cointreau syrup on top if you like. 
  • I kept mine just plain, i think its moist enough with all the juice and brown sugar. 

Leave a Reply

Your email address will not be published. Required fields are marked *