Upside down citrus cake

Inspired by Claudia Roden's original recipe

Upside down citrus cake

A delicious cake inspired by Claudia Roden’s original recipe.

For the topping,

Marmalade, 2 tbsp

Citrus, 3

For the cake,

Oranges, 2 (or 3 mandarins)

Eggs, 6

Sugar, 1 1/4 cups

Baking powder, 1 tsp

Almond meal, 1 1/2 cups

Greek yoghurt or whipped cream, to serve

Wash and then put 2 whole oranges into a pot covered in water and cook until soft. This will take about 1 and a half hours. I have also tried this with a mixture of lemon and oranges and it works too. You can also boil 4 pieces of citrus and then freeze them to use at a later date as this is the most time consuming part of the recipe.

While the citrus is boiling, line a 25cm greased cake tin with baking paper. Put the marmalade in a small pot and heat until it has turned to liquid and then pour into your prepared tin. Slice the citrus for the topping into thin circles, then cut the pith from them. It is easier to do it this way than cutting the pith off first. Place them in the bottom of your tin in a single layer, this will become the top of the cake.

Heat the oven to 160C with a fan or 180C without.

In a bowl, beat the eggs and sugar together with a whisk, then add the baking powder and almond meal.

Once the boiled citrus is soft, strain from the water. Cut them open and remove any pips. Then place them in a blender and blend until smooth (a stick mixer will also work) and add to the bowl with eggs and sugar and mix until combined.

Pour the mixture into your prepared cake tin (it makes a bit more mixture than my size cake tin and I pour the rest into a muffin tin and bake for around 30 mins) and bake for 1 hour or until a sharp knife comes out clean. Leave to cool in the tin before turning it out on a plate.

Serve with greek yoghurt or whipped cream.