Orange Marmalade Upside-Down Cake

A good way to use up left over oranges or try with smaller tangerines. This recipe was made following a trip to the market in Brunei and buying tiny local oranges. It was created using Tamara Milstein-Newings whole orange syrup cake as a base.

Ingredients

2 oranges or 7 tiny ones

210g butter

220g Caster sugar

4 eggs

300g plain flour

120g ground almonds

2 teaspoons vanilla extract

1 teaspoon bicarbonate of soda

250 ml yogurt or buttermilk

Base

4 tiny oranges or 1 large one thinly sliced

30g butter

2 table spoons marmalade

1 table spoon golden syrup or honey

50g chocolate chopped

50 g flaked almonds

Method

Step One:

Put the cake oranges in a saucepan covered in water and bring to the boil, then boil for about 25 minutes or until soft.

Step Two:

Preheat oven to gas make 4 or 180 c and line your cake tin with grease-proof paper.

Step Three:

Cream the butter and sugar together until light and fluffy then add the rest of the ingredients, apart from the oranges.

Step Four:

When oranges are soft, cool slightly and pulverise, keep the cooking water.

Step Five:

Rub in a thick layer of butter

Step Six:

Warm the marmalade and syrup in a saucepan with a little of the orange water until syrupy, pour on to the butter layer and place on the sliced oranges, depicting if you need to. Sprinkle on nuts and chocolate.

Step Seven:

Pour over the cake mixture and place in the oven.

Step Eight:

Bake until golden and a cake tester comes out clean, about 30 minutes.

When ready take out and cool for 5 minutes, turn out and sprinkle more almonds if you please.