Orange Aperol upside-down cake


Recipe may contain gluten, peanuts, tree nuts, milk and sesame.

A twist on the classic, this sweet Aperol and orange upside-down cake is a delicious afternoon treat.

15 Ingredients

  • 250g butter, softened

  • 1 cup caster sugar

  • 3 eggs

  • 2 cups almond meal

  • 1 tsp finely grated orange rind

  • 1/4 cup orange juice

  • 2 tbsp Aperol aperitivo

  • 3/4 cup self-raising flour

  • Whipped cream, to serve
  • Caramelised Orange

  • 2 oranges

  • 1/4 cup caster sugar

  • 10g butter
  • Aperol Syrup

  • 1/2 cup orange juice

  • 1/4 cup caster sugar

  • 2 tbsp Aperol aperitivo

5 Method Steps

  • Step 1

    Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 22cm (base) round pan. Line base and side with baking paper.

  • Step 2

    Make Caramelised Orange. Peel oranges, removing pith. Cut into 1cm-thick rounds. Heat a large frying pan over high heat. Sprinkle with sugar. Cook, without stirring, for 10 to 12 minutes or until sugar melts and turns golden in colour. Add butter. Whisk to combine. Add orange slices. Cook for 30 seconds, turning to coat. Using tongs, line base of prepared pan with orange slices. Pour over any remaining caramel from pan. Set aside.

  • Step 3

    Using an electric mixer, beat butter and sugar in a large bowl. Beat in eggs until combined. Add almond meal, rind, juice and Aperol. Beat until combined. Add flour. Beat until just combined. Spoon over oranges, spreading to level. Bake for 45 minutes. Cover with foil and bake for a further 25 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 15 minutes.

  • Step 4

    Meanwhile, make Aperol Syrup. Place juice and sugar in a small saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar dissolves. Bring to the boil over high heat. Boil for 6 to 7 minutes or until syrupy. Remove from heat. Stir in Aperol. Set aside to cool and thicken.

  • Step 5

    Turn cake onto a serving plate. Drizzle with a little Aperol syrup. Serve with whipped cream and remaining syrup.

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Nutritional Information

Per serving

  • 507

  • 2120 kj

  • 36g

  • 17.5g

  • 2.9g

  • 6.9g

  • 252mg

  • 39.8g

All quantities above are averages

Image by Brett Stevens And Brett Stevens

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