Orange Cake

It turns out that I forgot about two recipe books when counting for my last post. Oops. Despite having so many, I was looking for a recipe for a satsuma cake recently and couldn’t find one. The internet didn’t seem to have any either so I decided to make my own up. It was tasty but a bit moist so I decided to try again with oranges.

I started with a recipe for pear upside down cake but changed the spicing slightly. Recipe as follows:

Topping:
15 g butter
1  tablespoon of golden syrup
2 oranges, sliced in rounds about 5 mm thick and with the skin taken off

Cake:
115 g plain flour
1/2 teaspoon of bicarbonate of soda
2 teaspoons of mixed spice
1 egg
115 g muscovado sugar
4 tablespoons of golden syrup
3 tablespoons of milk
3 tablespoons of vegetable oil (not olive oil)

  • Preheat the oven to 180C and line a 22-24 cm cake tin (square or round) with baking parchment or greaseproof paper
  • For the topping, put the butter and syrup in a pan over a low heat, stir until melted
  • Pour it into the cake tin and place the orange slices on top
  • Mix together the flour, bicarbonate of soda and mixed spice
  • Separately beat together the egg, sugar, syrup, milk and oil
  • Pour the egg mix into the flour mix and stir until combined
  • Pour the batter over the oranges and bake for about 35 minutes or until a knife point comes out clean
  • Leave it in the tin to cool then turn out onto a plate and peel off the baking parchment

If you’re me you will then fail to take a good photo of it because it smells too good to resist…

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