Orange Upside Down Cake

Ingredients

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Method

1. Preheat the oven to 160°C fan-forced. Grease and line a 20cm cake pan. Line the outside of the tin with foil to prevent leakage.
2. Zest one of the oranges and set the zest aside for the cake batter. Peel the oranges and cut into 1cm rounds, removing any seeds as needed.
3. Add the sugar to a pan and place over medium heat. Allow the sugar to melt and caramelise.
4. When it turns amber in colour, add the butter and swirl to combine. Add the oranges and cook for a few minutes, allowing the liquid to evaporate and thicken slightly.
5. Remove the oranges from the heat and arrange them in an even layer on the base of the cake pan. Reserve the remaining syrup for serving.
6. In the bowl of an electric mixer fitted with a beater attachment, place the butter and sugar and mix on medium speed for 5 minutes or until it becomes pale and fluffy. Add one egg at a time, mixing well in between and scraping down the sides of the bowl.
7. Add the orange zest, vanilla, almond extract and yoghurt and mix briefly to combine.
8. Add the sifted almond meal and flour, mix once more on low to create a smooth, even batter; being careful not to overmix. Pour the batter over the orange layer and smooth over the top.
9. Bake for 50–55 minutes or until cooked through. Let the cake cool in the tin for 5–10 minutes before inverting onto a plate. Serve with the reserved orange syrup.