A great upside-down cake to celebrate Peanut and Jelly Sandwich day.
A colorful upside-down cake with assorted citrus fruits.
10 OZ / 280 G softened butter
6 EA eggs
8.5 OZ / 240 G self-raising flour
7 OZ / 200 G sugar
1 TSP vanilla
2 EA blood orange
1 EA lemon
1 EA Lime
5.5 OZ / 150 ML corn syrup
Preheat your oven to 180°C / 350°F.
Zest the orange, lemon and limes. Remove the skin before slicing them into thin slices, then remove the seeds. Add them to a large bowl before mixing through your corn syrup well.
TIP: Lightly dehydrate the fruits in the oven for a better finish.
Add the eggs and sugar into the mixing bowl. With the butterfly whisk in place and the measuring cup inserted, mix the sponge for 4 minutes / speed 4.
Add the vanilla, butter, zest from the citrus fruits and flour to the mixing bowl. Mix again for 30 seconds / speed 4.
Grease a large 9-inch cake tin, then arrange the prepared fruit in the base. Top with the sponge mix, then add to your preheated oven and cook for 35 minutes.
Once cooked, allow to cool slightly before removing the sponge. Use a table knife to run around the edge of the case and it should pop out.
Enjoy your cake!
Crispy outside, fluffy inside. These churros rolled in cinnamon sugar are staple treats at your parties!
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