Caramelised Orange and Cardamom Upside-down Cake

The top is sticky and jammy. The caramel oranges glisten in their shimmery golden pool. The cake underneath itself is pillowy soft, and more than just a canvas for the caramelised fruit!

CARAMEL TOPPING:
90g caster sugar
2 tbs water
30g butter
pinch of salt
2 oranges, skin, pith and any seeds removed, sliced

CAKE:
190g (6 oz plus 1½ tbs) unsalted butter, at room temperature
275g (1¼ cups) caster sugar
3 eggs
300g (2 cups) plain (all purpose) flour
3 tsp ground cardamom
1½ tsp baking powder
½ tsp bicarb (baking) soda
60g (1/2 cup) almond meal (ground almonds)
1 cup yoghurt

View the full recipe at Delicious Everyday →