- Baker: Sophie Carey
- Makes: 1 Large Cake
- Prep time: 45 Minutes
- Bake time: 45 Minutes
- Flours used: Matthews Premium Plain Flour or Organic Plain Flour
Method
- Add the sliced oranges to a saucepan and just about cover with water. Bring to a simmer for 10 minutes to soften the orange slices.
- Prepare an 8 inch cake tin by greasing and lining (it’s best if the tin is deep and is loose bottomed) and preheat the oven to 180 degrees Celsius.
- In another saucepan, heat the 75g of caster sugar with the same amount of water until dissolved. Turn the heat up and let it bubble gently until it turns a light golden brown. Pour a small amount of the caramel into the cake tin to allow the orange slices to stick.
- Arrange your orange slices in the tin - make sure it looks nice as the pattern will be on top at the end!
- In a stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy. Add the flour and almonds in four turns along with one egg each time to prevent curdling.
- Add the vanilla, salt, and orange zest and baking powder and beat again well before folding in the milk gently.
- Pour the cake mixture into the tin over the top of the orange slices and level out with a spoon.
- Bake for 45 minutes or until well risen and golden brown. Leave to cool in the tin for 5 minutes, then turn out and carefully peel back the baking paper to keep the oranges in their place on the cake.
- Enjoy with a nice hot cup of tea!
