Donna Hay's sticky orange and vanilla upside-down cake recipe – a delicious recipe with caster, water, vanilla bean, oranges, egg, caster. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 160C/140C fan/gas 3.
2
To make the topping, place the sugar, water and vanilla in a 2.5 litre-capacity 20cm non-stick ovenproof frying pan over medium heat.
3
Stir until the sugar is dissolved.
4
Add the orange and simmer for 10-15 minutes or until the orange is soft.
5
Remove from the heat and set aside.
6
Place eggs, sugar and vanilla in the bowl of an electric mixer and whisk for 8-10 minutes or until the mixture is thick, pale and tripled in volume.
7
Sift the flour over the egg mixture and fold through.
8
Fold through the butter and almond meal.
9
Pour the mixture over the orange and bake for 40-45 minutes or until cooked when tested with a skewer.
10
Turn out onto a platter to serve.
1247
kcal
Calories
56
g
Fat
156
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 220 g (7.8oz) caster (superfine) sugar, 125 ml (4.4fl oz) water, 1 vanilla bean, split and seeds scraped, 2 oranges, very thinly sliced, and more.
Yes, Donna Hay's sticky orange and vanilla upside-down cake recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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