So guys, the citrus season is totally on, are you ready to make your world upside down with this amazingy delicious, bite worthy, caramel orange cake?

The combination of bitter orange peel, sweet caramel and juicy biscuit is just so genuinely. You got that right, oranges aren’t just for juice. Uplift basic sponge biscuits into flavoursome fruit-juicy cake.

I have a feeling you’ll wanna re-think your New Year’s resolutions. Oops!

Upside Down Caramel Orange Cake

Servings

Ingredients

Caramel topping

2 oranges
150 g sugar
6 tbsp water
50 g butter
pinch of salt

Cake

280 g flour
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
120 g butter
200 g sugar
3 eggs
vanilla essence
1 tsp orange zest
200 ml milk
juice of one lemon
powdered sugar for sprinkling

Instructions

Preheat oven to 180 degrees.
Coat round baking pan with butter and cut oranges into thin slices.
Make the caramel by heating the sugar and 6 tablespoons of water in a pan over medium heat and stirring. When the mixture turns brown, remove the pan and stir in the butter. Pour the caramel into a baking pan.
Form orange slices into a circle, starting in the middle, just enough to cover the bottom.
Prepare the dough for the cake. First, mix the dry ingredients: flour, baking powder, baking soda and a pinch of salt.
Mix the butter and sugar. Add the egg, one at a time, then vanilla essence and orange zest.
Slowly add the dry mixture to the wet mixture and then add milk, lemon juice and mix just enough to form a homogeneous mixture.
Pour the mixture into a baking pan and bake for 40 minutes / 180 degrees.
After baking leave cake for 10 minutes at room temperature, then carefully turn it out on the cooling rack.
Sprinkle with powdered sugar.