Food Network UK

Satsuma upside-down cake

2

Recipe by Andy Bates

Ingredients

  • 4 aatsumas
  • 4 tbsp Golden Syrup
  • 200g Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 200g caster sugar
  • Juice & zest of an orange
  • 4 eggs
  • 200g self raising flour
  • Pinch of baking powder

Use imperial measurements

Method

How to make Satsuma upside-down cake

1. Thinly Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slice the satsumas and boil for 3 mins. With a slotted spoon carefully place onto a tray. Allow to cool.

2. In a spring cake tin, line the base and halfway up side of the tin, with greaseproof paper.

3. From the middle, lay the satsuma Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices neatly across the base. Then pour over the Golden Syrup.

4. Pre heat an oven 180c.

5. For the sponge, cream together the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and sugar to a creamy white consistency. Add the zest.

6. Slowly beat in one egg at a time. Gently fold in the flour and baking powder. Fold in the juice. Pour mix over the satsumas and syrup, bake for 35-40 mins.

7. Rest for 15 mins before turning upside down and releasing the springs. Peel off the greaseproof paper.