Are you one of those people who always brings out the Christmas pudding, even though you hate it? Well, don’t! This decadent, sticky cake has everything to do with Christmas – it’s warm, covered in sweet caramelised oranges, and is definitely only a ‘sometimes’ food! Serve it at your Christmas table instead of (or as well as) your Christmas pud – I bet it’ll become a Christmas staple.
Sticky Upside Down Orange Ginger Cake
Ready in 90 minutes. Serves 8-10.
For the ginger and orange sugar topping:
- 440g Chelsea Raw Caster Sugar
- 250ml water
- 2 tsp vanilla bean paste
- 2 large even-sized oranges, very thinly sliced
- 6 pieces crystallised ginger, quartered
For the cake:
- 4 eggs
- 220g Chelsea Raw Caster Sugar
- 1 tsp vanilla bean paste
- 150g self-raising flour
- 150g melted butter
- 1 tsp ground ginger
Preheat oven to 160°.
To make the topping, place half the sugar, water and vanilla in the base of a 28-30cm heavy based oven-proof frying pan, on medium heat. Stir continuously until sugar has dissolved.
Add a single layer of the orange slices and ginger pieces to the pan base, separating evenly around the sugar syrup. Simmer until oranges are soft, about 15 minutes, gently moving the slices around so nothing burns. Remove from heat and set aside to cool slightly.
To make your cake, place eggs, sugar and vanilla bean paste in a bowl and whisk for 8-10 minutes until thick and pale (it will double in volume).
Sieve flour and ginger powder into the egg mixture and fold gently. Add the melted butter and fold.
Pour cake mix evenly over your cooled orange ginger sugar in the frying pan. Place in the oven and bake in the pan for 40-45 mins, until a skewer comes out clean. Remove from the oven and place on a trivet or heat-proof surface to set slightly, about 5 minutes.
While your cake is baking, make another sugar syrup with the remainder of your topping sugar, water and vanilla, and add the remainder of the oranges and ginger. Once the sugar has melted, simmer on low, turning oranges and ginger occasionally, for 15-20 mins, until they are caramelised and sticky. Using tongs, remove orange and ginger pieces and allow to cool on baking paper.
Remove cake from oven and allow to rest for a couple of minutes. Place a large serving plate over the top of the pan and invert. (If the cake doesn’t come out immediately, leave for a minute or two for gravity to do its work; if it’s really stuck, place the pan in a sink or pan of boiling water for a minute or two so the sugar melts a little.)
Decorate the cake top with the caramelised pieces of orange and ginger. Serve warm with ice cream or cream.