This lemon and orange Citrus upside down cake is The Winter Teacake you have been searching for. The gorgeous caramelized lemon and orange slices capture the sunlight and bounce off a gorgeous golden hue. What better way, than to serve up a little sunshine on a cool winters’ day don’t you think?
I have used both lemons and oranges for the topping. Use whatever citrus you like, grapefruits, tangerines or pomelos or any combination. Using a combination of tart and sweet fruits adds extra interest in the flavour of the cake. Now, what makes this cake special, is that not only is the topping a beautiful sight to look at, but when you slice into the cake itself you are not disappointed. I always like to make my cakes taste as good as they look, and this one is a prime example. The cake itself is soft, with a moist crumb and is lightly sweet with a touch of lemon flavour through it.
There are a few things I’d like to talk about before you venture into making this cake.
When arranging the glazed citrus slices onto the base of the cake, fill in the gaps with cut pieces of the slices to fit into those gaps. Also, when arranging the sides, try to overlap the slice, so half the slice sits on the side and the other half on the base. It is easy to do, as the slice will stick to the parchment paper when placing onto the lined cake dish.
Remember, to allow the cake to cool completely before inverting. Trust me, you don’t want to waste your effort at this point by having your cake break.
Hope you enjoy this recipe as much as I do.
Citrus Marmalade Topping
- 60g white sugar
- 1/4 cup water
- 2 lemons, seeds removed only, sliced to apx 10mm thick
- 1 orange, seeds removed only, sliced to apx 10mm tick
- 2 whole cloves
- 175g unsalted butter at room temperature
- 1/2 cup caster sugar
- 3 eggs
- 300g plain all purpose flour ( 1 1/4 cup )
- 2 teaspoons baking powder
- 50g almond meal (1/2 cup)
- 3/4 cup yoghurt (190g)
- 1 tablespoon lemon zest
- 2 tablespoons milk
- Pre-heat oven to 180 Celsius. Line 23cm cake tin with baking paper. When lining tin with baking paper, make sure the baking paper folds over to the side a little to prevent any juices dripping out. Use a cake tin with a removable base.
- Begin by making the marmalade base for the top of the cake. Cut citrus into 10mm thick pieces but not too thick. Remove pips carefully, ensuring the slices are not damaged.
- Sift flour and baking powder together once.
- Simmer gently in water, sugar and cloves for 5 minutes, allowing the water to halve in volume and thicken.
- Beat the butter, lemon zest and sugar until light and fluffy.
- Add one egg at a time beating after each addition.
- Fold in almond meal, yoghurt and milk.
- The yoghurt I used is pot set and very thick. If your milk is not as thick as mine, you may need a little extra milk. Perhaps an extra 2-5 tablespoons of milk if your yoghurt is thin and runny.
- Line your baking dish sides and base with parchment paper. Ensuring the removable base is not visible.
- Carefully, strategically place your lemon slices onto the base of the dish starting from the middle. Fill in any gaps with cut slices.
- Place cake mix, over the top and tap to ensure no air pockets. Flatten cake mix.
- Bake in 170 Degree Celsius oven for 50 minutes. Allow cooling completely before inverting - don't rush to invert.
- Serve with cream or a dollop of yoghurt or on its own.