Shane cooks

Upside down orange thyme drizzle cake

Preparation time:
30 minutes
Cooking time:
50 minutes
8 serves

This beautiful celebration cake would grace the center of any table. The assembly may require a little time but take my word for it, it will be completely worth the extra effort. Soaking the cake after its baked will keep it soft and moist for a few days but I doubt it will last that long!

  • Ingredients

    • 3 Small oranges, sliced
    • 170g Soft butter
    • 170g Caster sugar
    • 3 Medium eggs
    • 225g Self raising flour
    • Zest of 1 large orange
      For the Soaking liquid:
    • Juice of 2 large oranges
    • 60g Caster sugar
    • 1 tsp Chopped fresh thyme
    • 2 tbsp Marmalade to glaze
  • Method

    • Preheat your oven to 170C/150C Fan/325F/Gas 3.
    • Line a 8” loose bottom cake tin with grease proof, grease and dust.
    • Slice the 3 small oranges and arrange these on the base of the cake tin.
    • In a mixing bowl, cream the butter and sugar together until pale and soft.
    • Scrape down the sides of the bowl to help mixing.
    • Gradually add one egg at a time, making sure its fully mixed in before adding the next egg.
    • Add the sieved flour and orange zest and mix until combined.
    • Spoon this batter into the tin on top of the oranges and place in the centre of the pre-heated oven and bake for 45-50 minutes or until a knife inserted comes out clean.
    • While the cake is baking, to make the soaking liquid, juice the oranges and put this in a pot with the sugar and chopped thyme.
    • Heat gently and then remove and allow to infuse for 10 minutes.
    • Once the cake is baked, remove from the oven, using a small knife, make small cuts in the sponge and pour over the strained soaking liquid and leave in the tin to cool.
    • To serve, turn the cake out onto your serving plate and glaze with some warm marmalade.
    • Perfect served with a spoon a semi whipped cream.

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