If you love marmalade, this upside-down cake lets it shine. Sweet orange slices bake beneath a light, zesty sponge before being turned out and glazed with our delicious Orange with Malt Whisky Marmalade while still warm, creating a glossy, citrus-packed topping with a subtle whisky warmth.
Perfect as a comforting dessert or afternoon treat, it's equally tasty warm or cold. Serve with a dollop of crème fraîche to balance the sweetness of the marmalade and oranges.
Preheat the oven to 180°C / 160°C
fan / gas mark 4.
Grease the base and sides of a
23cm springform or loose-bottomed cake tin and line the base and sides with
parchment paper.
Sprinkle the Demerara sugar
evenly over the base of the tin. Pat the orange slices with kitchen towel to
remove any excess juice then arrange them on the base in one layer. Start by
placing 3 whole slices down then cut the rest into segments to fill in the gaps.
In a large bowl, add the orange
zest to the caster sugar and beat on medium speed with a hand or stand mixer
for 5 minutes so that the orange oils infuse into the sugar.
Add the soft butter and and beat
together for around 3 minutes until light and creamy.
Add 45g of marmalade and a third
of the flour and beat for 30 seconds.
Beat in the eggs one at a time, scraping
down the sides of the bowl after every addition.
Sift in the remaining flour, baking
powder, semolina and yoghurt. Gently mix until everything is just combined.
Carefully spoon the batter over
the oranges in the prepared tin. Level the surface with a palette knife and
place the tin on a baking tray to catch any liquid from the oranges.
Bake for 30-40 minutes until deep
golden brown and a skewer inserted into the bottom of the centre comes out
clean.
Leave the cake to cool in the tin
for 15 minutes before carefully turning it upside down onto a serving plate and
peeling away the baking paper.
Meanwhile, in a small saucepan, gently
warm 3 tablespoons of marmalade with 1 tsp of orange juice. Gently brush the
glaze all over the top of the cake whilst still warm.
Serve slightly warm or at room
temperature, with a spoonful of Greek yoghurt or crème fraîche on the side.
Upside-Down Cake with Orange with Malt Whisky Marmalade
