Why should I use both butter and oil?
Butter gives the flavour and oil adds the moisture. The golden duo gives the best of both worlds.
Can I use any other citrus?
I like to use Malta oranges because they are least bitter, if you prefer another citrus you will need to use more sugar and also boil them till the skin becomes translucent.
How to make candied oranges?
Thoroughly wash and dry the oranges. (Make sure you use only Malta oranges, otherwise it can be bitter, or you will need to boil and use way more sugar than required.)
Thinly slice the oranges and put them on a saucepan (I also cut them halfway into a semi-circle, but you can keep them in circles), arrange it in an even layer. Add the sugar, fennel seeds and water.
Place the saucepan on medium heat and let the sugar dissolve and let the mixture come to a gentle boil.
Cover the saucepan and adjust the heat to keep the liquid at a gentle boil.
Let it stay like this for 15-20 minutes. After that, turn the heat off and let the oranges stay covered in the liquid.
Upside down Orange & Fennel cake
Dry:
- 170 gram all purpose flour
- 20 gram cornstarch/cornflour
- 100 gram sugar (organic sugar, you may use caster sugar)
- 1.5 teaspoon baking powder
- 1/4 teaspoon salt
Wet:
- 30 millilitre flavourless oil (I used sunflower)
- 40 gram melted unsalted butter
- 200 millilitre milk (hot or warm helps to dissolve sugar better) (full fat)
- 1 tbsp vinegar (apple cider or regular)
- 1/2 teaspoon vanilla extract
Candied Oranges: (recipe above)
- 2 Malta oranges (sliced into thin rounds or halves)
- 5-6 tbsp caster sugar
- 2 tsp fennel seeds (optional)
- 1 cup water
Make the cake:
- Grease & line an 8 inch round cake pan with parchment paper and preheat your oven to 175C.
- Sift the flour, baking powder, salt, cornstarch in a bowl.
- In a separate, larger bowl, add the sugar, hot milk, oil, melted butter, vinegar and vanilla extract. Whisk until well combined. The liquids should be emulsified – you shouldn’t be able to see oil & milk separate, it needs to be mixed well.
- Before mixing the wet and dry ingredients, remove from the liquid and arrange the candied orange slices at the base of the cake pan (leave out the fennel seeds). You can arrange them however you prefer. I like to arrange them in concentric circles.
- Now, add the sifted dry ingredients to the wet ingredients. Gently whisk until combined. Do not over mix.
- Pour this batter into the prepared pan, I like to spoon it into the pan. Gently smooth the top.
- Bake at 175 C for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool inside the pan completely. I like to lightly cover the pan with a foil to hold in the steam and keep the cake soft.
- Once it is cooled completely, slice and enjoy!
Bakesalotlady™ 