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.

Ingredients:

Oranges:

• 2 oranges
• 250g golden Syrup
• 20g butter

 

Batter:

• 125g butter, softened
• 50g brown sugar
• 3 eggs
• 30g golden syrup
• 1 tsn ground cinnamon
• 1/6^th tsn ground cardamom
• 2 tbsn milk
• 1 cup self raising flour

Extra:

• 40g golden syrup
• Cream or ice cream to serve

 

Method:

1. Pre-heat the oven to 180c degrees and line a 30cm cake tin with baking paper.
2. Melt the butter in the microwave, once melted add the golden syrup and the orange peeled and cut into segments, stir and leave aside.
3. 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.
4. Add the eggs, one at a time, beating in between each addition.
5. Add the golden syrup and spices and beat until combined.
6. Add the milk and flour and beat on low for 1 minute until the mix is combined.
7. Fan the orange pieces in the base of the cake tin to make an even covered layer.
8. Pour the syrup mix over the orange segments until each are covered and the mix is used up.
9. 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.
10. Bake in the oven for 30 minutes or until a skewer inserted in the middle comes out clean.
11. Leave the tin for 5 minutes.
12. Turn the tin upside-down onto a plate, pouring extra syrup over the top of the cake.
13. Serve warm with cream or ice-cream on the side and enjoy.