A cake from Claire Ptak to serve with yoghurt or creme fraiche.
Ingredients
- For the oranges
- 50 g unsalted butter
- 125 g demerara sugar
- 1 vanilla pod split
- 6-8 oranges of any type in any combination supremed
- For the sponge
- 300 g dark rye flour
- ½ tsp Fine salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- ½ tsp ground cloves
- 200 g unsalted butter
- 200 g light-brown sugar
- 200 g black treacle
- 160 g whole milk
- 2 eggs
- 2 eggs
Servings:
Instructions
- Preheat the oven to 180C/350F/gas mark 4. Have ready a 25cm solid-bottomed cake tin or skillet that can go into the oven.
- Melt 50g butter and demerara sugar in the pan and swirl around to coat. Split the vanilla pod, scrape the seeds into the butter and break up with a fork. Lay the split vanilla pod in the bottom and remove from the heat.
- Take the supremed oranges and slice them crossways into 1.5cm slices. Arrange the slices in the bottom of the pan on top of the vanilla pod.
- Put the flour, salt and spices into a bowl and whisk them together well. Set aside. In a small saucepan, melt 200g unsalted butter, the sugar and treacle. Whisk together until smooth. Carefully mix this into the dry flour mix.
- Whisk in the milk and finally the eggs. Pour the cake mixture over the oranges and bake in the oven for 45-55 minutes or until springy and a skewer inserted comes out clean.
- Let the cake cool for 15 minutes in the tin. Then use a knife to release the cake from the edge of the tin. Put a plate over the cake and turn it upside down so that the bottom becomes the top.
Share this Recipe
Powered byWP Ultimate Recipe