Upside-down orange cake

By Drum Digital
29 September 2016

A fresh, citrussy cake for spring.

By Hope Malau

Serves: 6

Preparation: 15 min

Cooking: 40 min

60 ml (¼ c) honey

3 oranges, sliced


140 g butter, softened

300 ml castor sugar

zest of 1 orange

10 ml (2 t) vanilla essence

3 eggs

500 ml (2 c) flour

5 ml (1 t) baking powder

2, 5 ml (½ t) bicarbonate of soda

250 ml (1 c) buttermilk

Preheat oven to 180 °C. Grease and line a 22 cm cake pan with baking paper.

  1. Drizzle honey over the base of the pan and layer orange slices so that they overlap.
  2. Cake: Cream together the butter, sugar, zest and vanilla until light and fluffy. Scrape down the bowl and add the eggs, one at a time. In a separate bowl whisk together the flour, baking powder and bicarbonate of soda. Add half the dry ingredients to the butter mixture, mix to incorporate, then add half the buttermilk. Repeat with the remaining flour and buttermilk. Mix until it is smooth.
  3. Pour the batter over the oranges and bake in the oven for 40 minutes.
  4. Let the cake cool on a wire rack for 10 minutes. Flip over the cake on to a serving plate and let it cool further.

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