If you follow my blog or Instagram page, you will probably know I have a bit of a weakness for any bakes containing either Chocolate or Orange. So, naturally, when I came across this recipe in Country Life Magazine a while back, I just had to make it!!
Like many upside-down cakes, it has a layer of fruit in the bottom of the baking tin which when cooked and inverted leaves the caramelised fruit on the top. In this case it is a layer of thinly sliced orange rounds which line the base and the juice from these filter down through the cake as it bakes leaving a lovely moist sponge which is helped somewhat by the addition of buttermilk in the recipe.
I wouldn’t consider this an overly sweet cake, but I’ll let you be the judge of that if you get the opportunity to bake it 🙂 (which I hope you do!!)
3 Oranges (use 2 if they are large)
100g Unsalted Butter, at room temperature
85g Soft Brown Sugar
85g Caster Sugar
3 Eggs (use free range if you have them)
1 Teasp Vanilla Extract
100g Plain Chocolate Chips
150g Self-Raising Flour
50g Cocoa Powder
1 Teasp Baking Powder
Pinch of Salt
250ml Double Cream
2 Teasp Orange Zest
Juice from half an Orange
Icing Sugar, to taste
- Preheat your oven to 180ºC, 160ºC (Fan), 350ºF or Gas Mark 4
- Line an 8 inch round cake tin with greaseproof paper and then grease the paper using melted butter (or use baking spray as I do!)
- Grate the zest from the oranges ensuring you don’t use any of the bitter white pith. Cut the remaining peel and outer pith from the oranges using a sharp knife and then slice horizontally into the thinnest slices you can
- Arrange the slices in a single layer in the base of your tin slightly overlapping them – I used 3 medium oranges for this cake and kept back half of one orange to squeeze for juice to add to the whipped cream for serving
- Cream the butter, caster sugar and brown sugar in a large bowl. Add the eggs, one at a time mixing well between each one. Add the vanilla extract and the zest from two of the oranges and mix again.
- In a separate bowl, sieve together the flour, baking powder, salt and cocoa. Add one third of these dry ingredients to the egg mixture. add half the buttermilk followed by a third of the flour mix, the second half of the buttermilk and then the final third of the flour – mix well between each addition. Finally, mix in the chocolate chips.
- Pour the cake batter into the tin and spread lightly.
- Bake in your preheated over for 45 – 50 minutes and ensure it is cooked by dipping a skewer into the centre.
- Once out of the oven, allow the cake to cool for 5 minutes in the tin then invert it onto a wire rack to cool. Be careful when removing the greaseproof paper as the oranges may stick.
- While the cake is cooling – lightly whip the cream and then add in the orange juice, the reserved zest and the icing sugar (approx 4 teaspoons or to taste)
- Serve the cake warm with the whipped orange cream on the side