Ingredients:
1/4 cup butter
1 cup packed brown sugar
4 oranges
2 cups SR flour
1 cup sugar
1/2 cup orange juice
2 eggs
3 tbsp butter, melted
1-1/2 tablespoons orange zest
1/2 cup orange marmalade
1 tablespoons water
Method:
Preheat the oven to 180 degrees Celsius. Grate the zest from the oranges. With a paring knife, peel the oranges, removing the outer white membrane (the pith). Slice the oranges horizontally into 1/4 inch thick slices. Remove the seeds. Set aside. In 32cm x 22cm baking dish melt the butter in the oven. Spread brown sugar over butter and stir in and then spread evenly across the bottom of the pan. Arrange orange slices on the brown sugar. Combine flour and sugar. Beat in orange juice, eggs and melted butter. Add the orange zest. Pour the batter over the orange slices and brown sugar. Bake for 30 to 35 minutes or until a toothpick inserted in centre comes out clean. Let cool for about three minutes. Place a large serving plate or cutting board upside down on pan so that the pan is covered. Turn the plate and cutting board over and, holding the pan and cutting broad together about five centimetres off the benchtop, drop the two together. The cake will pop out onto the cutting board. Remove the pan. Cool 20 minutes. While the cake is cooling, make the orange marmalade glaze. Add the marmalade and water to a small saucepan. Heat until the marmalade is melted. Strain the marmalade to remove the pieces. Brush the glaze over the cake.
1/4 cup butter
1 cup packed brown sugar
4 oranges
2 cups SR flour
1 cup sugar
1/2 cup orange juice
2 eggs
3 tbsp butter, melted
1-1/2 tablespoons orange zest
1/2 cup orange marmalade
1 tablespoons water
Method:
Preheat the oven to 180 degrees Celsius. Grate the zest from the oranges. With a paring knife, peel the oranges, removing the outer white membrane (the pith). Slice the oranges horizontally into 1/4 inch thick slices. Remove the seeds. Set aside. In 32cm x 22cm baking dish melt the butter in the oven. Spread brown sugar over butter and stir in and then spread evenly across the bottom of the pan. Arrange orange slices on the brown sugar. Combine flour and sugar. Beat in orange juice, eggs and melted butter. Add the orange zest. Pour the batter over the orange slices and brown sugar. Bake for 30 to 35 minutes or until a toothpick inserted in centre comes out clean. Let cool for about three minutes. Place a large serving plate or cutting board upside down on pan so that the pan is covered. Turn the plate and cutting board over and, holding the pan and cutting broad together about five centimetres off the benchtop, drop the two together. The cake will pop out onto the cutting board. Remove the pan. Cool 20 minutes. While the cake is cooling, make the orange marmalade glaze. Add the marmalade and water to a small saucepan. Heat until the marmalade is melted. Strain the marmalade to remove the pieces. Brush the glaze over the cake.
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