Name: Warm orange and whisky upside-down cake
Cook time: 1 h 30 min
Yield: 12
Cuisine: Modern Australian
Ingredients: 1 orange; 1 tbsp melted butter to grease the tin; 3 tbsp soft brown sugar; 3 tbsp whisky; 3 tbsp marmalade

Ingredients

For the topping

1 orange
1 tbsp melted butter to grease the tin
3 tbsp soft brown sugar
3 tbsp whisky
3 tbsp marmalade

For the cake

120g butter
220g caster sugar
2 eggs,separated
1 tsp vanilla
100ml yoghurt
200g flour
2 tsp baking powder
pinch salt
200ml milk
pouring cream or cold custard,to serve

Method

Step1
To make the topping,place the whole orange in a saucepan of cold water over medium heat and bring to the boil. Reduce the heat to a simmer,place a lid on the saucepan and cook for an hour. Check the water level occasionally so the saucepan doesn't run dry. When soft,transfer the orange to a bowl of iced water to cool it quickly. When cool,slice the orange in half and then across into 5mm slices,discarding any seeds as you go. You will need 12 slices.
Step2
Preheat the oven to 150C fan-forced (170C conventional). Grease a 23cm springform cake tin with 1 tablespoon of melted butter and line the base with greaseproof paper.
Step3
Place the orange slices in a nice pattern in the base of the tin. Sprinkle the orange slices with the brown sugar. Combine the whisky and marmalade in a small bowl and spoon over and between the orange slices.
Step4
To make the cake,cream the butter and sugar together in a standing mixer using the whisk attachment until the sugar has dissolved. Add the egg yolks one at a time and continue to gently mix. Add the vanilla and yoghurt,followed by half of the flour,baking powder and salt. Add the milk and the remaining flour,mixing until smooth.
Step5
In a separate bowl,whisk the egg whites until they develop stiff peaks,then quickly fold into the batter.
Step6
Spoon the batter over the oranges and marmalade,place in the oven and bake for 40 minutes,or until a small sharp knife inserted into the cake comes out clean.
Step7
Remove the cake from the oven and leave to rest for 5 minutes. Turn the cake out onto a large serving plate and remove the tin and greaseproof paper. Serve warm with pouring cream or cold custard.