upside down orange, lemon and blueberry traybake

It’s the time of year that  make some kind of upside down cake and it’s usually with blood oranges as their colour works so well as it marbles it’s way into the cake but I simply couldn’t find any blood oranges so made this upside down orange, lemon and blueberry traybake instead.

I actually think it works so beautifully as the top (or bottom) of the traybake and all thew wonderful colours bleed into each other it just looks so jewelled. It’s also really easy to make which is a double bonus.

Ingredients:

• 2 oranges
• 2 lemons (try and get seedless if possible)
• 100g blueberries
• 250g butter – at room temperature
• 250g caster sugar
• 200g self-raising flour
• 50g ground almonds
• 4 large free-range eggs
• the finely grated zest of an orange
• 1 tablespoon of yoghurt or a dash of milk

Method:

I’m using a 20cm x 30cm metal tray which I’ve greased and lined with parchment paper.

Preheat the oven to 170C (fan)

Slice your oranges and lemons.  Not too thick and not too thin, roughly the thickness of a one pound coin.  Place them all in a large pan on a medium heat. Cover them with boiled water from the kettle and 2 tablespoons caster sugar, and let them simmer for about 20 mins.  Remove them from the pan and lay them out on a chopping board or plate and let them cool.

Once cool, lay them into the base of your greased and lined tin.  Any pattern will work but make sure they overlap each other well or the sponge will seep through. Sprinkle over the blueberries and let them fill any more gaps.

To make the cake I’m using the ‘all in one’ method.  Simply place the butter, sugar, eggs, flour and zest into a large bowl and beat them together with an electric whisk for about 5 mins until the batter is light and voluminous. The batter should be ‘dropping consistency’ i.e. it should fall easily off a raised spoon.  if it’s a bit thick, beat in a little yoghurt or milk to slacken it off.

Now carefully dollop the cake batter onto the orange slices and spread it out to an even layer.

Bake for 35-45 mins or until the cake is risen and golden and firm to the touch.

Allow the cake to cool entirely in the tin, then quickly and carefully flip it over and cut into fingers.

For more upside down cake recipes check these out on Dom in the Kitchen.

Eat and of course, enjoy!