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Orange Upside-Down Almond Cake

Orange Upside-Down Almond Cake
Orange Upside-Down Almond Cake




  • Four eggs
  • 1 cup superfine sugar
  • 1 teaspoon vanilla extract
  • 1 cup self-rising flour
  • 2/3 cup of butter, melted
  • 1 cup almond meal

Sticky Orange Topping

  • 1 cup superfine sugar
  • 1/2 cup water
  • 1 vanilla Bean split and seed scraped
  • 2 oranges very thinly sliced


  • Preheat the oven to 320°F.
  • To make the topping, place the sugar, water and the vanilla in a 10-cup, nonstick, oven-proof frying pan over medium heat. Stir until the sugar is dissolved.
  • Add the oranges and simmer for 10 to 15 minutes or until the oranges are soft. Remove from heat and set aside.
  • Place eggs, sugar and vanilla in the bowl of an electric mixer and whisk for 8 to 10 minutes or until the mixture is thick, pale and tripled in volume.
  • Sift the flour over the egg mixture and fold through. Fold through the butter and almond meal. Pour the mixture over the oranges carefully.
  • Bake 40 to 45 minutes or until cooked when tested with a wooden skewer.
  • Turn out by flipping onto an inverted platter to serve. Serves eight.

Meyer lemons in a pan

Table and Dish, Sally Roeckell
By Sally Roeckell
Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. She has photographed people, food and life all over the US and in Spain, Basque Country, The South of France and Paris. She regularly shops at Heinen’s for the family dishes she features on 365 Barrington and on her website at

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