Orange Upside Down Cake With Aperol Spritz | Good Housekeeping UK
- 5 years ago
This upside down orange cake is the perfect summer dessert when spiked with Aperol. Aperol Spritz has quickly become the drink of the summer. But it's not just for cocktails, try adding it to cakes too. It works perfectly in this twist on an upside down cake.
Directions
Preheat the oven to 180°C (160°C fan) mark 4. Grease the base and sides of a 20.5cm (8inch) cake tin.
Finely grate the zest of two of the oranges then cut all the peel off all of the oranges, taking care to remove as much pith as possible. Cut into 1cm (½in) thick slices. Heat 25g (1oz) of sugar in a medium non-stick frying pan. Allow to melt and caramelise over a low heat. Once golden brown, stir in 25g (1oz) butter and 1tbsp of the Aperol. Add in the oranges once the bubbles have died down. Cook on both sides for around 3-5min until golden brown on each side. Remove to the cake tin and arrange the orange slices over the base of the tin, making sure there are no gaps.
Beat together the remaining butter, sugar along with the orange zest until light and fluffy, using an electric beater. Whisk in the eggs one at a time, whisking thoroughly between each addition. Beat in the remaining Aperol, Greek yoghurt and vanilla until combined. Fold in the flour and baking powder with a pinch of salt. Finally stir in the prosecco.
Spoon the cake mixture into the tin and bake in the oven for 50-60min, until a skewer inserted into the middle comes out clean. Allow to cool in the tin for 10min, then gently release the sides with a small palette knife and flip onto a cooling rack to cool.
Meanwhile, make the Aperol syrup. In a small saucepan add the orange juice and Aperol. Reduce over a high heat for 5min until syrupy, stirring occasionally. Whisk in the icing sugar until smooth. Set aside. Drizzle over the syrup, and server slightly warm with lots of whipped cream.
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Directions
Preheat the oven to 180°C (160°C fan) mark 4. Grease the base and sides of a 20.5cm (8inch) cake tin.
Finely grate the zest of two of the oranges then cut all the peel off all of the oranges, taking care to remove as much pith as possible. Cut into 1cm (½in) thick slices. Heat 25g (1oz) of sugar in a medium non-stick frying pan. Allow to melt and caramelise over a low heat. Once golden brown, stir in 25g (1oz) butter and 1tbsp of the Aperol. Add in the oranges once the bubbles have died down. Cook on both sides for around 3-5min until golden brown on each side. Remove to the cake tin and arrange the orange slices over the base of the tin, making sure there are no gaps.
Beat together the remaining butter, sugar along with the orange zest until light and fluffy, using an electric beater. Whisk in the eggs one at a time, whisking thoroughly between each addition. Beat in the remaining Aperol, Greek yoghurt and vanilla until combined. Fold in the flour and baking powder with a pinch of salt. Finally stir in the prosecco.
Spoon the cake mixture into the tin and bake in the oven for 50-60min, until a skewer inserted into the middle comes out clean. Allow to cool in the tin for 10min, then gently release the sides with a small palette knife and flip onto a cooling rack to cool.
Meanwhile, make the Aperol syrup. In a small saucepan add the orange juice and Aperol. Reduce over a high heat for 5min until syrupy, stirring occasionally. Whisk in the icing sugar until smooth. Set aside. Drizzle over the syrup, and server slightly warm with lots of whipped cream.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi