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Orange Upside Down Cake with Orange and Ginger Ice Cream
Recipe by Julie Goodwin
This orange upside down cake is will go perfectly with a cup of tea!
- Steps
- Ingredients
Steps
- Prechill ice cream and preheat the oven to 180oC.
- For the Orange Ice Cream, place egg yolks, cream, milk, 1/3 cup caster sugar and vanilla in the bowl of a thermal mixer and process to combine. Add the strips of orange peel and set the mixer to 12 minutes, 90oC, Speed 3.
- In the meantime, place orange juice into a small saucepan and boil to a syrupy consistency. Place into a bowl and into the freezer to chill.
- Place sliced ginger, ¼ cup sugar and 1 cup water into another small saucepan and boil to a syrupy consistency. Process briefly with a stick blender then strain through a fine sieve into a bowl. Place in the freezer to chill.
- Once anglaise is ready, pass through a fine sieve into a tray and set aside in the freezer to chill.
- When the anglaise and the syrups are cold, pour into the bowl of the ice cream machine and churn according to manufacturer’s instructions. Transfer to a container and store in the freezer until needed.
- For the Orange Upside Down Cake, place the caster sugar in a saucepan over medium-high heat. Stir occasionally as the sugar turns to caramel. Add 45g butter and stir briskly with a metal spoon. (mixture will froth up).
- Pour the caramel into the base of an ungreased, unlined 20cm round cake tin (not springform). Arrange the orange slices over the caramel then sprinkle ginger.
- In the bowl of a stand mixer fitted with a whisk attachment, beat remaining 35g butter and brown sugar together until light and fluffy. Add egg and beat until well combined. Add orange zest and vanilla and mix to combine.
- Add half the flour, stir well, followed by half the milk. Repeat with the remaining flour and milk. Gently pour the batter over the orange and ginger in the tin and spread carefully until level.
- Bake for 30-35 minutes or until golden brown on top and a bamboo skewer inserted into the centre of the cake comes out clean.
- Remove from the oven and stand cake in tin for 10 minutes. Run a knife around the edge of the cake to release it from the tin, then quickly and carefully turn it upside down onto a rimmed serving plate.
- Serve warm cake with orange and ginger ice cream on the side.
