Donna Hay's sticky orange and vanilla upside-down c

Name: Donna Hay's sticky orange and vanilla upside-down cake recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 4 egg; 220 g (7.8oz) caster (superfine) sugar; 1 tsp vanilla extract; 150 g (5.3oz) self-raising flour; 150 g (5.3oz) butter, melted; 120 g (4.2oz) almond meal (ground almonds)

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

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Donna Hay's sticky orange and vanilla upside-down cake recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions