I was asked to bring a cake to a surprise party for a friend and I felt like I needed to experiment with winter fruit seen that it’s in season. By now you know that I like a little a little somethin‘ something in my bakes, and this grapefruit, orange and gin upside-down cake recipe was the winter winner I was looking for!
As bright as a summer’s day and tasty too, I am happy to say it had her guests doing an “Oliver Twist”.
Ingredients for base of the tin:
- 2 tsp brown sugar
- 2 x Oranges, cut into ½cm slices
- 1 x Grapefruit, cut into ½cm slices
Ingredients: Almond Sponge
- 250g unsalted butter – softened, plus extra for the cake tin
- 250g brown sugar
- 4 medium eggs, beaten
- 150g self-raising flour
- 100g ground almonds
- 2 tsp almond extract
- 1 tsp vanilla extract
- Zest from orange
- Zest from grapefruit
- 1 x juiced orange
- 1 x juiced grapefruit
- 100ml runny honey
- 100ml gin
- Heat the oven to 180C/fan 160C/gas 4. Butter a deep 23cm springform cake tin and sprinkle 2 tbsp of brown sugar across the bottom. Arrange the orange and grapefruit slices in the bottom of the tin as you like.
- Using an electric beater, whisk together the butter and sugar in a large mixing bowl for 5-8 minutes or until fluffy and light. Then, slowly add in the beaten eggs a little at a time, whisking in between.
- Stir in the flour, ground almonds, extracts and zests using a large metal spoon.
Then spoon the mixture on top of the fruit at the bottom of the tin and spread evenly.
Top Tip: Sit the cake tin on top of a baking-paper-lined tray as some batter may come out from the base of the tin while baking.
Bake for 45-50 minutes or until the cake has risen and turned golden, and a
skewer inserted into the centre comes out clean. It will spring back to the touch but still be a little squidgy.
- Put the drizzle ingredients into a small pan and bring to a simmer for 2-3 minutes – most of the alcohol will have bubbled off but there should still be a hit of gin flavour. You can add more gin to taste at this point.
- Carefully remove the sides of the cake tin and pour 2-3 tbsp of the drizzle over the sponge.
Use a cooling rack to carefully flip the cake over so that the fruit is now on top. Return the pan to the heat and reduce the drizzle for another 3-4 minutes or until it is more sticky and syrupy.
Cool for 5 minutes, then spoon over the fruit.
Serve the cake with a little yogurt, crème fraiche, vanilla ice cream or double cream if you like.
This upside-down cake, with orange and grapefruit on a light almond sponge with a gin drizzle on top, is the ideal winter accompaniment with your tea or it will pair beautifully with a citrus based gin and tonic.
Cheers and Bon appétit!