Photo of Spiced marmalade upside down cake by WW

Spiced marmalade upside down cake

Points® value
Total Time
50 min
15 min
35 min
Warming ginger and cinnamon make this sticky, sweet cake even more delicious and flavourful


Calorie controlled cooking spray

4 spray(s), butter flavour


1 medium


1 zest(s) of 1

White Self Raising Flour

150 g

Mixed Spice

1 tablespoon(s), level

Ground Ginger

2 teaspoon(s), level

Ground Cinnamon

1 teaspoon(s), level

Baking powder

1 teaspoon(s), level

Low Fat Spread

75 g

Light Brown Sugar

75 g

Egg, whole, raw

2 medium, raw

Root Ginger

1 tablespoon(s), finely grated

Semi Skimmed Milk

4 tablespoon(s)

Reduced Sugar Marmalade

75 g

Half Fat Crème Frâiche

160 g, to serve


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist a 20cm round cake tin with cooking spray. Thinly slice 1 of the oranges, discarding any pips, and line the tin with the slices. Remove the zest from the remaining orange and set aside
  2. Sift the flour, spices and baking powder into a bowl. In second larger bowl, whisk together the spread and sugar using an electric whisk until pale and combined.
  3. Add the eggs to the spread mixture, one at a time, whisking well after each addition, until combined. Stir in the ginger and orange zest.
  4. Fold in the flour mixture, then stir in the milk. Pour the batter into the prepared tin, covering the orange slices. Bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean.
  5. Allow to cool the tin for 10 minutes, then turn the cake out onto a serving plate. In a small bowl, whisk together the marmalade and 2 tbsp boiling water, then brush the glaze all over the warm cake. Divide the cake into eight slices and serve with the crème fraîche.


You could also use clementine slices in place of oranges.