The honey and orange upside down cake is an easy but stunning dessert. With the shiny candied orange slices on its top, brushed with the sweet syrup, it’s so beautiful and elegant. The cinnamon gives it a delicious fragrance making it the perfect treat for an autumnal afternoon tea.
I baked this upside down orange cake using the Forever Bee Honey I received from Forever living to try in my recipes. Their honey is perfect for baking thanks to its easy-pour bottle that allows you to pour it without any sticky mess. Its dark colour gives the cakes a lovely golden shade and you can use it for replacing the processed sugar in recipes. Just remember, when swapping sugar with honey in your baking use 20% less of the sugar weight (so if your recipe asks for 200 grams caster sugar just use 160 grams of honey).
The Forever Bee honey is not only great for baking but also to sweeten tea or coffee or to stir into healthybreakfast porridge.
The honey and orange upside down cake is delicious also at the end of a meal, just serve it with some whipped cream or with a scoop of vanilla ice cream.
Honey and orange upside down cake
- For the cake
- plain flour: 300 grams
- honey: 140 grams
- caster sugar: 50 grams
- sunflower oil: 180 grams
- medium eggs: 4
- oranges organic and unwaxed : 2
- baking powder: 16 grams
- ground cinnamon: 2 tsp
- demerara sugar: 4 tbsp
- For the candied orange slices
- oranges organic and unwaxed: 1
- water: 200 grams
- caster sugar: 100 grams
- caster sugar: 2 tbs
- Grease a 22 cm round cake tin and cover evenly the bottom with the demerara sugar. Cut 1 orange into 3 mm thickslices and arrange them on the demerara sugar covering the base of the tin. Set aside.
- Sift the flour with the baking powder and the ground cinnamon. Squeeze 1 orange, filter the juice and set aside.
- Put the sugar and the eggs into a big bowl and beat them for a couple of minutes with an electric mixer. Slowly add the honey and continue to beat until pale and fluffy.
- Add the sifted dry ingredients a spoon at a time while beating on low speed. Pour in slowly the oil and the orange juice. Once the batter is well combined stop beating.
- Pour the batter in the cake tin on the orange slices and bake in the preheated oven at 170°C for 30-40 minutes or until a skewer inserted into the centre comes out clean. If the top of the cake starts to become too golden cover with foil.
- Once the cake comes out of the oven wait 10 minutes then run a knife along the side of the tin and turn the cake out on a plate.
- Cut the last orange into 3 mm thick slices. Make sure you are using organic unwaxed oranges that have an edible peel. Place a medium saucepan over high heat. Add water and sugar (only the 200 grams), stir to combine and let the sugar dissolve. Bring to the boil then add the orange slices. The syrup should cover the oranges. Keep an eye on the slices turning them often with plastic tongs while simmering. Reduce the heat to low and let the slices simmer for about 20 minutes or until tender and shiny.
- Use the candied slices to decorate top of the cake. Add about 2 tbsp of sugar to the remaining syrup and reduce it cooking on high heat for a couple of minutes until thick and translucent. Brush the slices on the cake with the syrup and serve.