Our new season Nutty EVOO has just the right amount of creamy and nutty complexity for this cake, without all the bold flavours overpowering one another.
Make the most of the end of citrus season with this recipe, while celebrating the beginning of our new season oil.
Orange & Cardamom EVOO upside down cake
Serves 8-12
Ingredients
3 - 4 oranges
50g butter
4 cardamom pods, gently smashed
140g brown sugar
3 large eggs
100g caster sugar
120ml Nutty blend EVOO
120ml milk
260g plain flour
1 tsp baking powder
¼ tsp baking soda
1 tsp ground cardamon
Directions
Preheat the oven to 180°C fan.
Finely zest and juice 1 of the oranges, keeping them aside for later. Remove the skins of the oranges using a very sharp knife, then slice the flesh into thin ½ cm discs. Strain the orange discs in sieve sitting over a bowl to catch any excess juice.
Melt the butter, with the cardamom pods, in a small saucepan over a low heat. Turn off the heat and allow to sit to infuse for about 5 minutes. Remove the pods and pour the butter into the bottom of a cake tin, 20cm in diameter, that doesn’t have a release base.
Spread the butter out to the edges and up the sides using a pastry brush and sprinkle over the brown sugar in an even layer. Place the orange slices on top in a circular arrangement, slightly overlapping each other as you go around, leaving very little gaps to completely fill the bottom.
Make your batter by whisking the eggs and caster sugar together until thicker and foamy. Pour in our Nutty EVOO and beat in the reserved orange juice (about 60ml) and zest, and the milk. Sift the dry ingredients onto the wet ingredients and beat in until completely combined.
Pour the batter into the cake tin, over of the oranges, level off the top with a spatula, and bake in the middle of the oven for 20 minutes. Remove from the oven, make a tin foil lid to cover the tin, and bake for a further 10 -15 minutes, until a testing skewer comes out clean.
Rest on a rack for 20 minutes before running a knife around the edges and turning onto a large serving dish and carefully lifting the cake tin off. Serve with a dollop of freshly whipped cream.
