Caramelised Orange Upside Down Cake Recipe


This heavenly dessert with a citrusy twist is bursting with summer flavours with every bite! 

Not ready for summer to be over? Neither are we! Sticky, sweet with a moist pillowy base, this upside down pudding with caramelised orange will bring summer flavours to your home anytime of the year. We used the Le Creuset 3 ply Stainless Steel Shallow Casserole. The Le Creuset Casserole’s versatile stovetop to oven suitability offers the convenience of making our caramelised orange and base in the same cookware.

Delight your loved ones with this gorgeous upside down pudding at special events or make it anytime you’re craving a sweet treat. This decadent pudding is perfect to brighten up tea parties or enjoying with a cup of tea at any time of the day. Shop this fantastic shallow casserole at the Le Creuset Sales now and create this summer-ready dessert for yourself!

Serves 6 – 8 Persons | Main Ingredient: Fruit

Ingredients:

  • 4 – 5 small oranges
  • 2 tablespoons brandy
  • 55g butter
  • 85g caster sugar
  • 4 tablespoons water
  • 175g softened butter
  • 175g soft light brown sugar
  • Zest of 2 oranges
  • 2 teaspoons vanilla extract
  • 140g self-raising flour
  • 1 teaspoon baking powder
  • 55g ground almonds
  • 2 tablespoons milk or cream

Method

1. Set your oven to 180 °C or with Fan 160°C or Gas Mark 4, pre-heated.

2. Remove the zest from 2 of the oranges with a fine grade zester and reserve for later.

3. Using a small sharp knife, peel the white pith from all the oranges. Slice the peeled orange across the segments into 1cm thick rounds, place them in a bowl and pour over the brandy and set to one side.

4. Heat the butter, sugar and water together in the casserole over a low heat. Once all the sugar has melted, increase the heat a little to maintain a slow bubbling boil and cook the mixture until it reaches a toffee-brown colour. This process will take around 10 minutes in total. Move the pan away from the heat and add the marinating liquid from the sliced oranges. This will stop the cooking process. Take care as the caramel is very hot and may spit a little. Return the pan to the heat and stir for a minute or two until everything has amalgamated in a toffee-like sauce.

5. Arrange the orange slices slightly overlapping in a spiral pattern on top of the toffee sauce.

6. Cream the softened butter with the sugar until light. Beat in the eggs, reserved orange zest and vanilla extract followed by the flour, baking powder, ground almonds and milk.

7. Spoon the mixture in small amounts on top of the oranges, starting around the outside of the dish and finishing in the centre. Smooth over the top with a spatula and bake for 35-40 minutes or until the centre springs back when depressed and a skewer pushed into the centre of the pudding comes away clean. If necessary, cover the pudding with a loose sheet of foil once it has become nicely brown.

8. To serve, allow the pudding to stand for 5 minutes before placing a deep plate or flat serving platter over the top of the casserole and inverting.

9. Serve warm with Chantilly cream, vanilla custard or ice cream.

Cook’s Notes: A gentle heat is best for cooking the toffee sauce as this will achieve an even colour and prevent burning.

Recipe Source: Le Creuset


Next Read: Tropézienne Cake Breads Recipe






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