Citrus upside-down cake

Serves: 12, 181kcal per serving

† Calorie controlled cooking

spray † 2 oranges † 160g caster sugar † 1 blood orange, very thinly sliced 1 Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist a 20cm square cake tin with cooking spray and line with baking paper.

2

Grate the zest from the two oranges, then thinly slice one and squeeze the juice from the other (you’ll need 60ml juice). Put 100g of the sugar in a large frying pan with 50ml water. Heat 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 to 15 minutes, or until the orange slices are soft and the liquid is syrupy. Using a slotted spoon, remove the fruit from the pan; set aside to cool. Stir the orange juice into the liquid in the pan, then set aside. 3

In a large mixing bowl, cream together the remaining 60g sugar and the spread using a hand-held electric whisk. Add the eggs, one at a time, beating between each addition. Then 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 over the base of the prepared tin, then pour over the cake mixture. Bake for 30 to 35 minutes, or until golden and a skewer inserted into the centre of the cake comes out clean. Remove from the oven and set aside to cool in the tin. 5

Turn the cake out onto a serving plate and remove the baking paper. Brush the orange syrup over the top of the cake, then slice and serve.

COOK’S TIP: For a speedier cake without the sliced orange topping and syrup, spread 100g low-calorie marmalade in the base of the lined tin before adding the cake mixture.

(or another regular orange) † 160g low-fat spread

† 3 eggs

† 1 teaspoon vanilla extract † 160g self-raising flour