Upside Down Orange Cake

Cook time 1.5 hours
Servings 6-8



3 eggs, separated

180g butter, melted

180g brown sugar

140g Lighthouse Biscuit, Pastry & Cake Plain Flour

, sifted

100g almond meal

1 tsp baking powder

1 tsp cinnamon

Pinch of salt

3 tbsp milk

¼ cup slivered almonds


1-2 oranges, thinly sliced, ideally on a mandolin slicer

1 cup of caster sugar

1 cup of water

1 cinnamon stick

2 tbsp orange blossom water

1 star aniseed

Upside Down Orange Cake



Place all the syrup ingredients except for the orange slices into a pot and bring to the boil. After cooking for 5- 10 minutes, add the orange slices and cook for a further 10 minutes.

Remove the orange slices and set aside. Continue to reduce the liquid until it becomes a syrup (sticky in consistency).


Pre heat the oven to 160°C.

Line a 22 cm springform tin with a sheet of baking paper and drizzle in a few tablespoons of the syrup. Neatly arrange the orange slices along the base of the tin.

Whisk the egg whites with a pinch of salt until stiff peaks form.

In another bowl mix together the butter, brown sugar and egg yolks. Gently stir in the flour, almond meal, baking powder, cinnamon, milk and slivered almonds. Do not over-mix.

Using a rubber spatula, fold in the egg whites.

Spoon the cake batter into the prepared tin making sure not to displace the orange slices. Bake for 60 minutes until a skewer inserted comes out clean.

Once baked, cool the cake in the tin for 10-15 minutes before removing the collar of the tin. Place the cake upside down onto a plate and remove the baking paper.