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