In the spirit of the Le Creuset Delicious Baking Competition, we decided to put their Toughened Non-Stick Springform Cake Tin with Funnel to the test. Truth be told, the result was better than we expected, especially being such a straight forward and easy recipe to make.
This Orange cake is perfect for both a dessert after dinner with some ice-cream or served with tea and coffee as a lazy Sunday afternoon entertainer with friends.
Upside down orange cake:
Ingredients:
- 4 Eggs / separated
- 1/4 cup canola oil
- 3/4 cup castor sugar
- 3/4 cup self-raising flour
- 1/4 tsp baking powder
- 1/2 cup orange juice no pulp
- 1 tsp of Good quality vanilla essence
Method:
- Whisk 4 white eggs and slowly add the sugar until light and fluffy.
- Mix the egg yolks and slowly add the oil.
- Combine (by folding) the two eggs mixture.
- Slowly sift the flour and fold it into the egg mixture, in between slowly pour the orange juice into the mixture.
- Pour into the Le Creuset springform cake pan, sprinkle few sliced almonds and bake at 175 degrees for 35 min (or until dry in the middle).
- Decorate with some powdered sugar and fresh mint leaves. For extra citrus flavoured hit you can squeeze a fresh lemon on top before serving.
