1 hr plus cooling
Not Too Tricky
serves 8
About the recipe
I’ve given the humble upside-down cake a pretty pink twist, using bang-in-season forced rhubarb, and some orange and ginger for game-changing flavour. Using my all-in-one cake mix, it’s so easy to knock together but looks really impressive.
Ingredients
3 tablespoons ginger preserve
400g forced pink rhubarb
1 orange
180g caster sugar, plus 1 tablespoon
180g self-raising flour
½ teaspoon baking powder
100g ground almonds
3 large free-range eggs
180g Greek yoghurt, plus extra for serving
olive or sunflower oil
Top Tip
Not a fan of rhubarb? Try using your favourite tinned fruit instead: pears or peaches work really well.
Method
- Preheat the oven to 170°C/325°F/gas 3. Line a deep 23cm spring-form round cake tin with baking paper.
- Spoon the ginger preserve onto the base of the cake tin. Cut the rhubarb into lengths – vary the size to fit the base of the tin and arrange on top in a single layer.
- Zest the orange into a large mixing bowl, add 180g of sugar, the flour, baking powder, ground almonds, eggs, 180g of yoghurt, 80ml of neutral oil (such as olive or sunflower) and a pinch of sea salt. Whisk together until smooth, then pour over the rhubarb.
- Bake in the oven for 45 minutes to 1 hour, or until golden and a skewer inserted comes out clean. Remove and allow to cool in the tin for 10 minutes, then carefully release from the tin.
- Meanwhile, to make the orange syrup, squeeze the orange juice into a small saucepan and pop over a low-medium heat with 1 tablespoon of sugar. Heat gently until the sugar has dissolved, then simmer for a couple of minutes, or until thickened and syrupy.
- Gently top the cake with an upturned plate and carefully flip over, then peel away the baking paper. Drizzle over the orange syrup.
- Leave to cool slightly before slicing and serve with a dollop of Greek yoghurt, if you like.
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