Orange & Cardamom Upside-down Cake With Orange Sea Salt Caramel

Method

• Preheat the oven to 165°C bake and grease and line a 20cm round cake tin on the base and sides.

• Orange Syrup: Finely zest 2 oranges and the lemon, reserving the zest for the cake. Then juice the 2 oranges and half the lemon into a saucepan with the sugar and bring to a simmer. Thinly slice the remaining 2 oranges and simmer in the syrup for 10 minutes. Pour through a sieve, reserving the syrup in a small saucepan and setting the oranges aside to cool. Set aside 3 tablespoons of the syrup to brush over the cake after turning it out. Use the remaining syrup to make the orange sea salt caramel.

• Cake: Arrange the cooled orange slices in the base of the tin, starting from the centre and working outwards, slightly overlapping each slice. Use the remaining slices to line the sides. Beat the eggs and sugar for 8–10 minutes until thick and pale. Beat in the vanilla. Whisk together the butter, olive oil, milk and reserved zest, then gently fold into the egg mixture. Sift in the flour, baking powder, cardamom and salt and fold until just combined. Pour into the tin and bake for 55–60 minutes, or until a skewer inserted into the centre comes out clean. Cool for 15 minutes before carefully turning onto a serving plate. Brush the reserved orange syrup over the orange slices on the top of the cake for a glossy finish.

• Orange Sea Salt Caramel: Bring the remaining syrup to the boil and cook for 7–10 minutes, until deep amber but not smoking. Remove from the heat and whisk in the butter, cream, vanilla, sea salt and orange zest until smooth.

• To Serve: Serve with vanilla bean ice cream and plenty of warm orange sea salt caramel sauce.

Tagged Products

Lemons - Meyer

From $9.00

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Oranges - Navel

From $12.00

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