The smell of caramelized oranges reminds me that winter and mulled wine is fast approaching!- something I'm definitely looking forward to!
This is a gloriously sticky, ever-so moreish upside-down cake with a marmalade-like outside and a soft fluffy rosemary-infused inside.
Upside-down cakes are great because once tipped out they reveal a beautifully patterned surface and sweet syrup that makes this cake very moist and great served warm with creme fraiche for pudding.
Oranges and rosemary is a flavour combination that really works as the sweet earthy rosemary goes so well with the tangy fresh oranges.
It's also quick and much easier to make than it looks but produces a real showstopping result!
I'm sorry for the delay between posts this week- uni work has really stepped up- but there will be lots to come next week including our flat's GBBO final party on Tuesday- I'm routing for Ruby!
For the syrup:
220g caster sugar
Small sprig of rosemary
2 large oranges, thinly sliced
4 large eggs
220g caster sugar
2tsp vanilla extract
150g self-raising flour ( I used gluten-free)
110g ground almonds
50g butter, melted
75g sunflower oil
25g vanilla yoghurt
Small sprig rosemary,stalk discarded and leaves finely chopped
Zest of 1 orange
Preheat your oven to 170 degrees C (fan.)
Add the sugar, eggs and vanilla to a large mixing bowl along with the orange zest and finely chopped rosemary.
Using an electric whisk, beat on a high speed until smooth, pale and doubled in volume (about 5-8 minutes.)
Meanwhile for the syrup, add the caster sugar, water and rosemary to a small saucepan. Put over a medium heat and stir until the sugar has dissolved. Add the oranges slices and simmer for 15 minutes until the oranges have softened, and the sugar mixture have become syrupy.
Measure out the flour and ground almonds.
Whisk the melted butter, oil and yoghurt into the eggs and sugar mixture and then sift in the flour and almonds. Using a large metal spoon, fold them into the mixture until fully incorporated.
Once the oranges have softened and the syrup has thickened, remove them from the heat. Lay the oranges in the bottom and up the sides of a greased, deep round cake tin or oven-proof dish.
Spoon over a few tablespoons of the syrup mixture, discarding the rosemary sprigs. Pour the cake mixture over the oranges and spread out evenly.
Put the dish on a baking tray and bake in the preheated oven for 50 minutes to an hour until golden brown and baked the whole way through-(when a skewer is inserted into the middle of the cake it should come out clean.) - you may have to cover the top of the cake with some baking paper to stop it from browning too quickly.
Once baked, remove from the oven and prick the top all over with a sharp knife. Pour over the rest of the orange syrup and leave to stand for 5-10 minutes.
Using a palette knife, loosen the edges of the cake and then hold a large plate over the top and tip the cake out upside down onto the plate.
Serve warm with creme fraiche or a fruit compote.
Adapted from: http://www.bbcgoodfood.com/recipes/1510659/sticky-orange-upsidedown-cake