The festive season is well and
truly upon us. December is a month of indulgence; so many parties, weddings,
events (UpperCrust Magazine’s 10th Food & Wine Show is
taking place in Mumbai this weekend) and of course Christmas! Festive baking is
one my favourite things to do and I just love how the kitchen fills up with the
aromas of cinnamon, raisins and gingerbread, not to mention mulled cider on the
This year, I decided to bake something
I had never tried before. After watching several contestants on MasterChef
Australia bake upside-down cakes, I thought I too would give it a try. I
Googled it (but of course) and there were tons of pineapple and apple cake recipes,
but I really wanted to use these gorgeous oranges available in the market. Then
I came across Eric Lanlard’s recipe for an Orange upside down cake on Baking Mad, and it
seemed perfect. Eric is a French patissier and a celebrity chef who owns the
luxury cafe-patisserie Cake Boy in London; he has written multiple books on baking (I’m currently coveting his book Home Bake) and he has his own baking
show on British telly. Oh, did I mention that he is cute too?!
I have adapted his recipe
slightly, so here’s my Spiced Orange Upside-down Cake. This
recipe serves 8-10 people, depending upon portion sizes! You can scale up the
recipe as per your requirement. You can change the spice levels as per your
taste. Also, experiment with other fruits.
the Poaching Syrup
- 150g All-purpose Flour
- 150g Butter (I use salted butter; if you’re using unsalted butter, remember to add a pinch of
salt to the dry mix)
- 150g Caster Sugar
- 3 Eggs
- 1tsp Baking Powder
- 1 Vanilla Bean, scraped (or
1tsp Vanilla Essence)
- 2tsp Cinnamon Powder
- 2tsp Orange Zest
- 1 large Orange
- 1-2 sticks of Cinnamon
- 1 Star Anise
- 100ml Water
- 100g Sugar
- To make the poaching syrup,
mix the sugar and water in a heavy-bottomed saucepan and set it on low heat.
- Meanwhile, slice the orange
into thin round slices, keeping the peel on.
- Once the sugar is almost
dissolved, add the cinnamon & star anise to the syrup. Place the orange
- Simmer for about 10-15
minutes, stirring occasionally.
- Turn off the heat and let the
orange slices soak in the syrup.
- Preheat the oven to 180C.
Grease an 18cm cake tin and set aside.
- Sift together the flour and
- Cream the butter and sugar.
Add eggs one at a time and beat well.
- Add the dry mix, about 1/3rd
at a time and keep mixing till well incorporated.
- Add the vanilla, cinnamon
powder and orange zest.
- Remove the orange slices from
the poaching syrup and arrange at the base of the cake tin till it’s covered
- Pour the cake batter over the
orange slices and bake for 40-45 minutes, or till a knife inserted in the
centre comes out clean.
- Let it cool completely and then
turn it over onto a plate or cake stand.
- Slice and serve with some of
the poaching syrup.
A tip – after removing the
orange slices from the poaching syrup, I tossed in the used vanilla bean to enhance
the flavour of the syrup.
Labels: Cake, dessert, Eric Lanlard, recipe, Spiced Orange Upside-Down Cake