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Upside-down Orange and Ginger Dessert Cake

Desserts

Upside-down Orange and Ginger Dessert Cake

Name: Upside-down Orange and Ginger Dessert Cake
Prep time: 25 min
Cook time: 1 h
Yield: 8
Ingredients: Topping; 440g Chelsea Raw Caster Sugar; 250ml (1 cup) water; 2 tsp vanilla bean paste; 2 large oranges, very thinly sliced; 6 pieces (approximately 1.5cm each) crystallised ginger, quartered; CAKE; 4 eggs; 220g Chelsea Raw Caster Sugar; 1 tsp vanilla bean paste; 150g self-raising flour; 1 tsp ground ginger; 150g butter, melted

Preparation

25 mins

Bake

1 hours

Difficulty

Easy

Servings

Caramelised orange and ginger pair perfectly with soft sponge in this heavenly dessert cake.

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Ingredients
Method

Ingredients

Topping

440g Chelsea Raw Caster Sugar
250ml (1 cup) water
2 tsp vanilla bean paste
2 large oranges, very thinly sliced
6 pieces (approximately 1.5cm each) crystallised ginger, quartered

CAKE

4 eggs
220g Chelsea Raw Caster Sugar
1 tsp vanilla bean paste
150g self-raising flour
1 tsp ground ginger
150g butter, melted

Chelsea Products in Recipe

Raw Caster Sugar

Delicately flavoured with a...

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Reviews

1

What did you think of this recipe?

Cloudy

Absolutely delicious, but I used the wrong sort of pan and the cake did not drop out nicely. I also used a bit to much of the syrup or didn't let it reduce enough so the cake is quite moist - but again, extremely delicious.I looking forward to trying to make this again with the adjustments / changes.

Method

Preheat oven to 160°C bake.

Topping : Place half the Chelsea Raw Caster Sugar, water and vanilla in a 28-30cm heavy-based oven-proof frying pan, on medium heat. Stir continuously until sugar has dissolved.

Add a single layer of the orange slices and ginger pieces evenly over the sugar syrup (set the rest of the orange and ginger aside). Simmer until oranges are soft, about 15 minutes. Remove from heat and set aside to cool slightly.

Cake : Place eggs, Chelsea Raw Caster Sugar and vanilla in a bowl and whisk for 8-10 minutes until thick and pale (it will double in volume). Sieve flour and ground ginger into the egg mixture and fold in gently. Add the melted butter and fold.

Pour mixture evenly over the cooled orange ginger sugar in the frying pan. Bake in the pan for 40-45 minutes, until a skewer comes out clean.

Meanwhile, combine the remaining Raw Caster Sugar, water and vanilla in a saucepan together with the remaining oranges and ginger. Cook over a medium heat. Once the sugar has melted simmer on low, turning oranges and ginger occasionally, for 15-20 minutes, until they are caramelised and sticky. Using tongs, remove orange and ginger pieces and leave to cool on baking paper.

Remove cake from oven and allow to rest for a couple of minutes. Place a large serving plate over the top of the pan and invert. (If the cake doesn't come out immediately, leave for a minute or two for gravity to do its work!)

Decorate the top of the cake with caramelised pieces of orange and ginger. Serve warm with ice cream or cream.