orange marmalade inverted cake

Whenever I’m poaching pears (water, sugar, vanilla and cinnamon), I always reduce the liquid down until it becomes a syrup.
Then I keep that in the fridge and have it on hand for whenever I’m baking a cake.
When you pull a cake hot out of the oven, brush the syrup over the cake and watch it soak in, it keeps the cake moist.
So I had a container of this syrup in the fridge, and also had a jar of orange marmalade.
In a saucepan, I combined the marmalade and enough syrup until the marmalade became sweeter and lost some of its bitterness.
I then let this cool in the fridge and made this delicious cake below.
I was low on many of my key ingredients (only had one egg left) and so it was a bit of a bang together job, but surprisingly, it worked a treat.
Once I pulled the cake out and turned it onto the wire cooling rack, the middle of the cake broke apart a little bit, but I had some marmalade syrup left and just spooned a bit on top.
It’s such a deliciously moist cake and would be scrumptious with vanilla ice cream.
It’s also a good one for people who don’t like marmalade, as the syrup sweetens it up.

Baking (36)

100g butter
1/2 cup caster sugar
1 egg
1 cup self raising flour
Pinch salt
½ cup milk
Orange marmalade

1. Preheat oven 180°C and grease a 22cm non-stick round cake tin.
2. Pour the orange marmalade syrup into the bottom of the pan, until it’s about 1cm high.
3. Cream butter and sugar together until butter is light and fluffy and sugar has dissolved. Add egg.
4. Fold in salt, flour and milk in two alternate batches until well combined. Spoon batter over marmalade, making sure to spread it evenly to the sides of the pan.
5. Bake 40 minutes, or until golden and springy to touch.
6. Turn out onto a wire rack to cool and serve with cream or ice cream.