Zesty Orange, Cardamom & Almond Upside-Down Gin Cake
This exquisite upside-down cake blends the herbal complexity of gin with the warmth of ground cardamom and a nutty almond base. Thinly sliced caramelized orange slices create a stunning visual finish that is as delicious as it is beautiful, perfect for an elegant afternoon tea.
- Prep
- 25 min
- Bake
- 45 min
- Serves
- 4
- Level
- Intermediate
- Per serving
- 550 kcal
Method
Preheat your oven to 175°C (350°F). Grease a 20cm (8-inch) round cake tin and line the bottom with parchment paper. Drizzle the honey over the parchment and spread it evenly.
Arrange the orange slices in a single layer over the honey, overlapping them slightly to cover the base of the tin.
In a large bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time, followed by the orange zest and the gin.
In a separate bowl, whisk together the almond meal, all-purpose flour, ground cardamom, and baking powder.
Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overwork the batter.
Carefully spoon the batter over the orange slices, smoothing the top with a spatula.
Place in the oven for 40-45 minutes, or until a skewer inserted into the center comes out clean.
Allow the cake to cool in the tin for 10 minutes. Run a knife around the edges, then carefully invert the cake onto a wire rack to reveal the orange topping. Remove the parchment paper while still warm.
Notes from the kitchen
Use a floral or citrus-forward gin to enhance the botanical notes of the cardamom.
Ensure your oranges are sliced very thinly; a mandoline is perfect for this to ensure they caramelize properly.
If the top of the cake browns too quickly while in the oven, cover it loosely with a piece of aluminum foil.
Serve with a dollop of crème fraîche or Greek yogurt to balance the sweetness of the honey glaze.
