Orange-upside-down-cake

Orange upside-down cake with pink grapefruit drizzle

This classic upside-down cake comes to life with a zesty grapefruit and agave drizzle, which adds a sticky sweetness

By , 02 January 2019

(1 vote)

Orange upside-down cake with pink grapefruit drizzle
  • 1 Hour

  • Serves: 16

  • Price: 17p per serving

Nutritional Info
Each 72g serving contains
  • Energy

    663KJ

    158KCAL

    8%
  • Fat

    7.9g

    med

    11%
  • Saturates

    4.1g

    high

    21%
  • Sugars

    13.7g

    med

    15%
  • Salt

    0.11g

    low

    2%
of your reference intake.
Typical energy values per 100g: 920kJ/220kcal.
Ingredients
  • 2tbsp agave syrup
  • 3 oranges, zested, peeled and sliced
  • 2 large eggs
  • 115g unsalted butter, softened, plus extra for greasing
  • 115g golden caster sugar
  • 115g self-raising flour
  • ½ Extra Special Valencian Orange Extract
  • 25g ground almonds
  • Pinch ground cinnamon
  • 200ml Asda 100% Pure Pink Grapefruit Juice
  • 3tbsp orange marmalade
Method
  • Preheat the oven to 190C/170C Fan/Gas 5. Grease and line the base of a 20cm round cake tin. Drizzle the agave syrup all over the base of the tin.

  • Pat the orange slices dry on kitchen roll then arrange over the syrup.

  • Put the orange zest, eggs, butter, sugar, flour, orange extract, almonds and cinnamon in a bowl and whisk until light and fluffy. Spoon the mixture over the oranges, spread out to cover the fruit and bake for 25 mins until well risen and golden. Cool in the tin for 5 mins then turn out onto a serving plate, so the oranges are on top.

  • Put the pink grapefruit juice and the marmalade in a small pan and simmer over a low heat, stirring occasionally, until the mixture reduces by half and becomes syrupy.

  • Spoon the pink grapefruit syrup all over the cake. It tastes best eaten warm, so serve immediately.