Funny how a fruit that literally looks like a drawing of the sun has its heyday in winter. Citrus is everywhere during the coldest months of the year, beaming yellow and orange all over the frosty landscape. Maybe it’s a natural reminder that it won’t stay chilly forever?
With that in mind, it’s only fitting to publish this recipe in the first week of spring so that you can snap up the last of the cumquats, blood oranges and cara caras. While it looks fancy, it’s just as easy as a sunny, Sunday morning.
Achieving the stained glass look is thanks to a classic upside-down cake technique. Fruit on the bottom and batter on top then, when it’s ready, just flip it. Even though the rind stays on the oranges and cumquats, the caramel layer softens them up while removing any bitterness.
The cake’s texture is dense to absorb the delicious citrusy, caramel and the edges go a bit crisp, almost biscuity. Perfect with a cup of tea in the first week of Spring.
- A selection of citrus such as cumquats, blood oranges, cara cara oranges, navels, etc. ends trimmed, sliced into 1/2 cm discs.
- 80g butter, plus an additional 150g for the cake batter.
- 4 tbsps brown sugar
- 1/2 cup orange juice, plus an additional
- 1 cup white sugar
- zest of one orange
- 3 eggs
- 1/2 cup milk
- 200g self raising flour
- Line a lamington tin with baking paper and preheat your oven to 160 degrees.
- In a small frying pan on low, add the 80g of butter and the brown sugar, stirring until dissolved and bubbling.
- Add 1/2 cup orange juice and heat stirring for a couple minutes until bubbling again.
- Pour the warm mixture into base of the lamington tin and arrange sliced citrus on top, filling the gaps with halved and fractioned pieces. Set aside.
- In a mixer, beat the butter and white sugar until pale and creamy.
- Add the eggs one at a time, ensuring each one is well combined before adding the next.
- Add orange zest, milk and orange juice. Beat until well combined.
- Fold in the flour to form a batter.
- Carefully pour the batter over the citrus slices and smooth the top.
- Bake for 45 mins or until golden and cake springs back when touched.
- Allow to cool in the tin for about ten minutes before turning out onto a tray upside down, revealing the citrus sunshine.
This recipe is a sponsored post with ingredients provided by Ziggys Fresh, Canberra, as part of an on-going collaboration. It is published here and linked on their website.