Orange Upside Down Cake

Directions

1. Slice the oranges into 5mm thick slices, removing any seeds.
2. Add the granulated sugar and 600ml of water to a large saucepan and bring to the boil.
3. Once the sugar has dissolved, put the orange slices into the saucepan and simmer for 20 minutes.
4. Remove the orange slices from the water and allow to cool.
5. Preheat the oven to 180°C/160°C fan. Lightly grease and line an 8 inch/20cm round cake tin with greaseproof baking paper.
6. Mix together 1 tbsp of the caster sugar with 1 tbsp boiling water. Once the sugar has dissolved, add this to the bottom of your prepared cake tin.
7. Arrange the orange slices in a circular pattern at the base of the tin, overlapping each one. You want to avoid leaving any gaps otherwise the cake batter will seep through.
8. Cream together the rest of the caster sugar with the unsalted butter for 2-3 mins, until light and fluffy.
9. Add the eggs one at a time along with the ground almonds, mixing well in between each egg.
10. Mix in the orange extract and milk.
11. Add the sifted flour and mix until combined.
12. Spoon the cake batter on top of the oranges and spread it evenly trying not to move the slices around.
13. Bake in the oven for 35 - 40 mins. The cake should be golden brown and a cocktail stick will come out clean when inserted into the centre.
14. Leave the sponge in the tin for 10 mins, then carefully invert the cake onto a wire rack or plate.
15. Allow to fully cool and then slice using a sharp serrated knife.

Tips

1. Boiling the orange slices before baking removes any bitterness.