Cook along with celebrity chef Eric Lanlard as he makes this simple, yet professional dessert of orange upside down cake.
Ingredients
200g butter,
unsalted
200g golden caster
sugar
5 eggs
200g self
raising flour
50g golden syrup
4 large oranges
(if in season blood orange)
150ml water
200g caster
sugar
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Method
- In a small saucepan take to the boil 150ml of water and 200gr of sugar. Slice the oranges in thin slices keeping the peel. Place in the syrup and leave to simmer for 10mins.
- Heat the oven to 180C. Line a shallow 22cm spring-form cake tin with paper and grease it. Cream the butter and sugar together until light and fluffy.
- Beat in the eggs and then fold in the flour. Place the drained slices of oranges into the base of the tin. Add the golden syrup, then spoon the cake mixture on top.
- Bake for 1 hour or until the cake is cooked through. Cool the cake in the tin, turn out and remove the paper. Use the poaching syrup to serve.