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Orange & ginger upside-down
Orange & ginger upside-down
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Ingredients:
  • Melted butter, to grease
  • 10cm piece fresh ginger, peeled
  • 2 oranges
  • 250ml (1 cup) water
  • 300g (1 1/2 cups) raw caster sugar
  • 125g butter, at room temperature
  • 8.80 gm vanilla essence
  • 150g (1 cup) self-raising flour
  • 55g (1/2 cup) almond meal
  • 10 stalks rhubarb
  • 220g (1 cup) caster sugar
  • 250ml (1 cup) water, extra
  • Double cream, to serve
Instructions:
  • Preheat your oven to 180°C. Grease a round 20cm cake pan with luscious melted butter and line the base with non-stick baking paper.
  • Grate ginger over a bowl to collect juices. Add grated rind of 1 orange and squeeze in juice. Slice remaining orange into 5mm-thick rounds. Keep aside.
  • In a medium heavy-based saucepan over medium heat, mix water and 150g (2/3 cup) raw caster sugar. Stir for 2 minutes until sugar dissolves. Add orange slices and cook for 7 minutes until peel is tender, turning once. Remove orange slices with tongs and arrange in a circular pattern in a lined pan. Increase heat to medium-high and cook the syrup for about 6 minutes until it caramelizes. Pour over the orange slices.
  • In a large bowl, use an electric beater to cream together butter and the rest of the sugar until light and fluffy. Mix in the shredded ginger and grated orange rind, along with 1 teaspoon of vanilla essence. Beat until fully incorporated. Add eggs one at a time, mixing well after each addition. Gently fold in the flour, almond meal, and 1 tablespoon of orange juice until thoroughly combined.
  • Pour the cake batter into the pan and use a spoon to level the top. Bake in the preheated oven for 45 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to sit in the pan for 5 minutes before flipping it onto a serving plate to cool.
  • First, wash and trim the ends of the rhubarb, then cut it into 5cm lengths. In a saucepan over medium heat, mix caster sugar, extra water, the rest of the vanilla essence, and the rest of the orange juice. Stir and cook for 2 minutes until the sugar dissolves. Let it simmer, uncovered, for another 2 minutes. Add the rhubarb and cook for 2 more minutes, shaking the pan occasionally, until the rhubarb is tender but still holds its shape. Let it cool for 30 minutes before serving.
  • Slice the cake into wedges and plate with the poached rhubarb and a spoonful of double cream.

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