Warm orange and whisky upside-down cake

Serve this orange cake with cold custard or cream.
Serve this orange cake with cold custard or cream. Photo: William Meppem
Dietary
Nut-free

Flavoured with orange, marmalade and a good slug of whisky, this warm cake makes a wonderful winter dessert. Choose a large firm new-season eating orange, not a soft juicing orange, for the topping.

Ingredients

For the topping

1 orange

1 tbsp melted butter to grease the tin

3 tbsp soft brown sugar

3 tbsp whisky

3 tbsp marmalade

For the cake

120g butter

220g caster sugar

2 eggs, separated

1 tsp vanilla

100ml yoghurt

200g flour

2 tsp baking powder

pinch salt

200ml milk

pouring cream or cold custard, to serve

Method

1. To make the topping, place the whole orange in a saucepan of cold water over medium heat and bring to the boil. Reduce the heat to a simmer, place a lid on the saucepan and cook for an hour. Check the water level occasionally so the saucepan doesn't run dry. When soft, transfer the orange to a bowl of iced water to cool it quickly. When cool, slice the orange in half and then across into 5mm slices, discarding any seeds as you go. You will need 12 slices.

2. Preheat the oven to 150C fan-forced (170C conventional). Grease a 23cm springform cake tin with 1 tablespoon of melted butter and line the base with greaseproof paper.

3. Place the orange slices in a nice pattern in the base of the tin. Sprinkle the orange slices with the brown sugar. Combine the whisky and marmalade in a small bowl and spoon over and between the orange slices.

4. To make the cake, cream the butter and sugar together in a standing mixer using the whisk attachment until the sugar has dissolved. Add the egg yolks one at a time and continue to gently mix. Add the vanilla and yoghurt, followed by half of the flour, baking powder and salt. Add the milk and the remaining flour, mixing until smooth.

5. In a separate bowl, whisk the egg whites until they develop stiff peaks, then quickly fold into the batter.

6. Spoon the batter over the oranges and marmalade, place in the oven and bake for 40 minutes, or until a small sharp knife inserted into the cake comes out clean.

7. Remove the cake from the oven and leave to rest for 5 minutes. Turn the cake out onto a large serving plate and remove the tin and greaseproof paper. Serve warm with pouring cream or cold custard.