Spiced Golden Syrup Orange Upside-down Cake
I’m told this Cake taste like ‘Christmas’, though I think it’s just the cardamom, cinnamon and orange combo that gives off this flavour experience.
So I made golden syrup dumplings the other day in which got me thinking that I should make something with the golden syrup otherwise I knew I would end up in the habit of adding it to my porridge just because I knew it was there….
I played around with varying spices and fruits until I landed on cinnamon and orange with the syrup. A pinch of cardamom, in which is super tasty with oranges and brown sugar to complement the golden syrup and a new upside-down cake batter was formed. To really hero the golden syrup and orange I decided on an upside down cake as the golden syrup would then provide a decedent sauce texture, almost pudding like when combined with the orange segments.
An easy, tasty cake that is a dream served warm with cream or ice-cream.
- 2 oranges
- 250g golden Syrup
- 20g butter
- 125g butter, softened
- 50g brown sugar
- 3 eggs
- 30g golden syrup
- 1 tsn ground cinnamon
- 1/6th tsn ground cardamom
- 2 tbsn milk
- 1 cup self raising flour
- 40g golden syrup
- Cream or ice cream to serve
- Pre-heat the oven to 180c degrees and line a 30cm cake tin with baking paper.
- Melt the butter in the microwave, once melted add the golden syrup and the orange peeled and cut into segments, stir and leave aside.
- To make the cake batter place the butter and sugar in a bowl and beat with electric beaters for 5 minutes or until light and creamy.
- Add the eggs, one at a time, beating in between each addition.
- Add the golden syrup and spices and beat until combined.
- Add the milk and flour and beat on low for 1 minute until the mix is combined.
- Fan the orange pieces in the base of the cake tin to make an even covered layer.
- Pour the syrup mix over the orange segments until each are covered and the mix is used up.
- Spoon the cake batter over the oranges and syrup until the batter completely covers the orange and smooth the top with the back of a spoon.
- Bake in the oven for 30 minutes or until a skewer inserted in the middle comes out clean.
- Leave the tin for 5 minutes.
- Turn the tin upside-down onto a plate, pouring extra syrup over the top of the cake.
- Serve warm with cream or ice-cream on the side and enjoy.