Spiced marmalade upside down cake
9
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 8 • Difficulty: Easy
Warming ginger and cinnamon make this sticky, sweet cake even more delicious and flavourful
Ingredients
Calorie controlled cooking spray
4 spray(s), butter flavour
Orange
1 medium
Orange
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
Instructions
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.
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