Recipe

Zesty Olive Oil Upside Down Cake

Upside Down Cake Ingredients
1 Zest from orange
1/2 tbsp ground nutmeg
1 tbsp cinnamon powder
1 cup caster sugar
3 large eggs, at room temperature
1/4 cup full cream milk, at room temperature
1 Large orange juice
3/4 cup Red Island
1 1/2 cups spelt flour or white flour
2 tbsp baking powder
Pinch of sea salt
1-2 oranges, skin removed, sliced into .5 cm circles for decoration on top of the cake
Zesty Orange Glaze Ingredients
1 tbsp maple syrup or honey
1 tbsp fresh orange juice
1 tbsp orange zest

1 Preheat an oven to 190 degrees bake. Line a 22cm round cake tin with parchment paper and then gently oil with a tablespoon of Red Island.
2 In a large mixing bowl, combine the orange zest, nutmeg and cinnamon and sugar, and rub between your fingers until moist and fragrant
3 Add the eggs and salt and use an electric beater to beat the mixture until pale and thick on a medium high setting.
4 Gradually beat in the milk, orange juice and Red Island continuing with the same medium setting on the beater.
5 In another bowl mix the flour, baking powder and sea salt together.
6 Now gently fold the flour mixture through the wet mixture until just combined.
7 Arrange the orange slices over the base of the prepared pan. Pour the cake batter over the orange slices.
8 Bake the cake in the oven for 30-40 minutes or until a skewer inserted in the centre of the cake comes out relatively clean.
9 Allow the cake to cool in the tin on a wire rack for approximately 10 minutes
10 Invert the cake onto a large serving plate.
11 To make the glaze, combine the glaze ingredients in a small saucepan and bring to a gentle simmer for 8 minutes. Remove from the heat and brush over the cooled cake.
12 Store the cake in an airtight container in a cool dry place for up to 1 week.