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

2 or­anges

160g caster sugar

1 blood orange, very thinly sliced

160g low-fat spread

3 eggs

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.

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