UPSIDE DOWN ORANGE CAKE

topping

220 grams castor sugar
125 ml water
2 oranges, very thinly sliced

cake

2 large oranges
3 eggs
1 cup caster sugar
110 grams almond meal
190 grams self raising flour
1 teaspoon baking powder


preheat oven to 170°C. grease sides and line bottom of 22 cm. springform tin with baking paper.

TOPPING

place sugar and water in a  frypan, over a medium heat.

stir continuously until the sugar has dissolved. Add the orange slices and simmer until soft, for about 15 minutes.
remove from the heat and set aside.

CAKE

cut a cross into the top of the oranges and place them in a pot of cold water.
bring to boil on high heat then turn to medium heat and cook for 1 hour. drain and cool.


cut oranges into quarters, remove pips, then blitz in food processor until totally mushy. (rind and all)

Using an electric mixer, beat the eggs and sugar in a bowl until thick and pale.

add the orange, beating till combined.

fold in the flour, almond meal and baking powder.

arrange cooled orange slices (reserve the syrup) around the bottom of the springform tin.

pour cake mixture over the orange slices.

cook for 1 hour or until a skewer inserted into the centre comes out clean.
(start checking at about 45 minutes.)

cool in tin completely.

turn onto a serving plate, orange slices up .

serve with whipped cream and some of the reserved syrup.

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