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Orang upside down cake smothered with oranges and syrup. Tried & Tested

Orange upside down cake

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2.5 stars based on 2 ratings

This zesty refreshing orange cake looks, smells and tastes wonderful and would go down great at your next coffee morning or afternoon tea served with a naughty drizzle of cream or creme fraiche. This recipe featured on Baking Mad with Eric Lanlard on Channel 4.

Key Information

  • Prep:
  • Bake:
  • Serves:10
  • Skill level:medium

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Ingredients

  • 200g 7⅛ oz Butter (unsalted)
  • 200g 7⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 5 5 Egg(s) (free range)
  • 200g 7⅛ oz Self-raising white flour (we use Allinson)
  • 50g 1⅞ oz Golden syrup (we use Silver Spoon)
  • 4 4 Orange(s) large, blood oranges work great
  • 150ml 5⅛ fl oz Water
  • 200g 7⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    In a small saucepan boil 150ml of water and 200g of sugar. Slice the oranges in thin slices keeping the peel. Place in the syrup and let to simmer for 10 minutes.

    Ingredients for this step

    • 150ml 5⅛ fl oz Water
    • 200g 7⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 4 4 Orange(s) large, blood oranges work great
  2. Classic mode Step 2

    Preheat the oven to 180°C (160°C fan, gas mark 4). Line a shallow 22cm spring-form cake tin with paper and grease it. Cream  the butter and sugar together until light and fluffy. Beat in the eggs and then fold in the flour. Place the drained slices of oranges into the base of the tin. Add the golden syrup, then spoon the cake mixture on top.

    Ingredients for this step

    • 200g 7⅛ oz Butter (unsalted)
    • 200g 7⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 5 5 Egg(s) (free range)
    • 200g 7⅛ oz Self-raising white flour (we use Allinson)
    • 50g 1⅞ oz Golden syrup (we use Silver Spoon)
  3. Classic mode Step 3

    Bake for 1 hour or until the cake is cooked through. Cool the cake in the tin, turn out and remove the paper. Use the poaching syrup to serve.

  4. Classic mode Step 4

    As an alternative your could poach a peeled pear, half in a light syrup flavoured with gin and a few juniper berries. Replace the golden syrup with some light caramel.

  5. Classic mode Step 5

    For a plum version of this cake, roast three halved fresh plums in the oven with some light brown sugar and mixed spices. When soft, remove from heat. Continue with recipe, replacing the fruits with the plum mixture and omitting the golden syrup.