This is our first ‘upside down’ cake recipe. As with all our recipes this is a basic concept of a cake turned into a delicious unrecognisable dessert! This cake can also be customised easily, it doesn’t have to be orange flavour but strawberry, blueberry and pineapple all work equally as well!
175g Caster Sugar
175g NEILL’S®Self Raising Flour
2tsp Orange Extract/Essence
Half tin of Small Orange Segments
2 tbsp Golden Syrup
Preheat oven to 180c
Cream the butter and sugar together until light and creamy.
Add the eggs to the mix one by one ensuring each is combined before adding the next.
Stir in the orange extract/essence.
Stir in the flour.
Line the bottom of a round cake tin with a circle of baking paper and grease the sides of the tin.
Drizzle the 2tbsp of golden syrup over the base of the tin, it doesn’t need to be perfect
Now arrange the orange segments around the bottom of the tin.
Slowly pour the cake batter into the tin on top of the oranges.
Bake for 35 mins or until when a skewer entered comes out clean.
Allow to cool for 5 minutes before turning out onto a plate (put plate on top and flip over is the easiest method)
Drizzle with a little more golden syrup while still warm if you wish.