Citrus upside-down cake
Slices of caramelised orange turn this simple cake into something really special.
Serves 12 Prep: 20 mins + cooling Cook time: 1 hour SmartPoints: 6 per serving
160g caster sugar
1 blood orange, very thinly sliced
160g low-fat spread
1tsp vanilla bean paste or vanilla extract
160g self-raising flour
1 Preheat the oven to 180°C/160°C fan/gas 4. Line a 20cm square cake tin with baking paper.
2 Grate the zest from the two oranges, then thinly slice one and squeeze the juice from the other. Put 100g of the sugar in a large frying pan with 50ml water over a gentle heat, stirring, until the sugar has dissolved. Turn up the heat and add the sliced orange and the blood orange. Simmer for 10-15 mins, or until the orange slices are soft and the liquid is syrupy. Using a slotted spoon, remove fruit from pan and set aside to cool. Stir the orange juice into the liquid in the pan and set aside.
3 In a large mixing bowl, cream together the remaining sugar and the low-fat spread using a handheld electric whisk. Add the eggs one at a time, beating in between each addition. Add the orange zest and vanilla and stir well. Gently fold in the flour until you have a smooth batter.
4 Arrange the orange slices in the base of the tin, then pour the cake mixture over. Bake for 30-35 mins, or until golden and a skewer inserted into the cake comes out clean. Remove from oven and leave to cool in tin.
5 Turn the cake out onto a serving plate and remove the baking paper. Brush the orange syrup over cake, then slice and serve.