Caramel:
60 ml (¼ cup) white sugar
30 ml (2 Tbsp) water
Cake:
2 Food Lover’s Oranges, sliced
1 Food Lover’s Grapefruit, sliced
1 Food Lover’s Lemon, sliced
250 g self-raising flour
10 ml (2 tsp) baking powder
pinch of salt
2 eggs, beaten
60 ml (¼ cup) Food Lover’s Salted Butter, melted
60 ml (¼ cup) freshly squeezed orange juice
5 ml (1 tsp) vanilla essence
zest of 2 oranges
zest of 1 lemon
Heat the sugar and water over low to medium heat, and stir while the sugar is melting. Once melted and the mixture starts bubbling, stop stirring and allow to slowly caramelise to a light golden colour.
Preheat the oven to 180 °C.
Line a 20-25-cm cake tin and spray with non-stick cooking spray.
Pack the citrus slices tightly in the cake tin and pour the caramel over.
In a mixing bowl, combine the flour, sugar, baking powder and salt. Add the eggs, melted butter, juice, vanilla essence and zest. Mix until combined and bake for about 30-45 minutes or until cooked through.
Allow to cool before removing the tin and flipping over to citrus side up.
Slice and serve with fresh cream or custard.
Chef’s tip:
Fill any gaps with more citrus. Add a double layer of citrus slices if needed to avoid any cake batter seeping through to the surface of the citrus.
Allow the cake to cool completely before flipping over as flipping the cake while warm can cause it to break or fall apart.
Twist:
A citrus twist on standard vanilla sponge
To serve :
Fresh cream or custard
