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Marmalade upside-down cake
- Helena Busiakiewicz
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Serves 6 - 8
Easy
Prep: 20 mins
Cook: 1 hr
plus cooling
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Jazz up your next upside-down cake with bittersweet marmalade, yogurt and plenty of fresh orange zest
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Try our marmalade upside-down cake, then check out our grapefruit marmalade, marmalade cake, marmalade chicken and more marmalade recipes.
Marmalade upside-down cake recipe
Ingredients
Nutrition
-
3 medium oranges
2 zested
-
250g salted butter
softened, plus extra for the tin
-
4 tbsp marmalade
-
225g golden caster sugar
-
3 eggs
beaten
-
100g natural yogurt
-
2 tbsp olive oil
-
200g plain flour
-
2 tsp baking powder
-
crème fraîche or single cream
to serve
Nutrition: per serving (8)
- kcal539
- fat31g
- saturates17g
- carbs58g
- sugars38g
- fibre2g
- protein6g
- salt1g
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Method
-
step 1
Set the orange zest aside, then slice the top and bottom of the pith from each orange. Using a small serrated knife, cut into thin, round slices. Heat the oven to 180C/160C fan/gas 4.
-
step 2
Butter and line a 23cm springform tin with baking paper. Using a pastry brush, spread 25g of the butter on top of the baking paper and around the side of the tin. Spread 2 tbsp of the marmalade on top of the butter, making sure it is well coated.
-
step 3
Lay the orange slices decoratively on the bottom of the tin, gently overlapping them so there are as few gaps as possible.
-
step 4
Put the remaining butter, sugar and orange zest in the bowl of a stand mixer, or in a large bowl if you want to use an electric whisk. Beat on medium speed for 5-6 mins, or until light and fluffy.
-
step 5
Meanwhile, whisk together the eggs, yogurt and oil until combined. Whisk together the flour, baking powder and ½ tsp of salt in a separate bowl. Once the butter and sugar are light and fluffy, pour in a third of the wet ingredients, mix until just combined, then add a third of the dry ingredients. Alternate between the two until the mixture is smooth and velvety.
-
step 6
Pour the mixture over the oranges and smooth it out to the edges of the tin. Bake for 50 mins-1 hr or until golden, risen and smelling citrussy. Leave to cool in the tin for 20 mins before turning out, flipping to reveal the beautiful oranges.
-
step 7
Glaze with the remaining 2 tbsp of marmalade and serve with crème fraîche or single cream.
More ways with marmalade
Authors
Helena Busiakiewicz
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