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Sticky Orange and Vanilla Upside-down Cake

Serves 6-8

  • 4 eggs
  • 1 cup caster sugar
  • 1 teaspoon vanilla extract
  • 1 cup self-raising flour
  • 150g butter, melted
  • 1 cup almond meal


Sticky Orange Topping

  • 1 cup caster sugar
  • ½ cup water
  • 1 vanilla bean, split and seeds scraped
  • 2 oranges, very thinly sliced


1. Preheat the oven to 160 degrees. To make the topping, place the sugar, water and vanilla in a 2.5 litre – capacity (10 cups) 20cm non-stick ovenproof frying pan over a medium heat. Stir until the sugar has dissolved. Add the oranges and simmer for 10-15 minutes. Remove from heat and set aside.   

2. Place eggs, sugar and vanilla in the bowl of the electric mixer and whisk for 8-10 minutes or until thick and pale and triple in volume. Sift the flour over the egg mixture fold through.

3. Fold through the butter and almond meal. Pour the mixture over the orange slices and bake for 40-45 minutes (or until cooked through –test with skewer).

4. Turn the cake out by carefully flipping into onto a large chopping board or platter to serve.

Sticky Orange and Vanilla Upside-down Cake

This cake could be done with other seasonal fruits such as lemon, peaches or nectarines.   


 
Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!