Orange Upside-Down Cake made from fresh oranges
First we need to pre-cook oranges. Slice them into round slices as shown on the picture. We also recommend to cut each piece into four sectors, that’ll add convenience in the eating stage.
When you put a layer or two of orange slices (or better half slices) on the bottom of the pan, pour the orange syrup on top.
150 g AP flour
120 g butter
250 g sugar
1 tsp baking powder
0.5 tsp ground ginger , optional
1/4 tsp cinnamon, optional
Remove the zest from one orange and squeeze the juice. Cut the second orange into thin circles about 5 mm thick.
In a small saucepan, mix 2/3 cup sugar and a glass of water. Heat over medium heat. When the sugar is completely dissolved, add chopped orange and cinnamon if you like. Let the orange simmer in the sugar syrup over low heat for 10 minutes or until orange zest is soft enough.
Remove orange slices from the pan. Pour 1/4 cup of orange juice into the syrup and add cinnamon. Simmer for 20-25 minutes stirring occasionally.
Lightly grease the cake pan.
Arrange orange slices on the bottom of the cake pan.
Beat the remaining sugar and butter until light.
Add one egg at a time, beating after each addition. Add orange zest, ground ginger and mix.
Add sifted flour, baking powder and cinnamon. Give a good stir.
Pour the syrup over orange slices. If you have a lot of syrup, you can leave a part to pour over the finished cake.
Pour the batter over the orange slices. Bake for 40 -50 min or until is golden brown and firm.
Allow to cool. Then invert onto a plate.