Orange and fennel upside-down cake recipe

1. Put 200g caster sugar and 120ml water in a saucepan and heat over a medium heat, stirring until the sugar dissolves. Add the orange slices, bring to a simmer, then bubble for 15 mins until the rinds are beginning to turn translucent. Remove from the heat and set aside in the pan.
2. Toast the fennel seeds in a dry frying pan over a medium-high heat for 3-4 mins until fragrant. Set aside ¼ tsp and grind the rest to a fine powder with a pestle and mortar.
3. Preheat the oven to gas 4, 180°C, fan 160°C and grease and line a deep 20cm round cake tin; place on a baking tray. Scatter the reserved toasted fennel seeds into the bottom of the prepared tin, then carefully arrange the orange slices on top, starting in the centre and overlapping slightly as you spiral around all the way to the edges. Drizzle over 3 tbsp of the orange syrup, reserving the rest.
4. Beat the butter, remaining 200g caster sugar and orange zest together with an electric whisk until pale and creamy. Add the eggs, one at a time, mixing well after each addition. Fold in the flour, baking powder, ground fennel seeds and a pinch of salt until just combined.
5. Spoon in the yogurt and fold in until just combined. Spoon the mixture over the orange slices and smooth out the top with the back of a spoon. Bake for 50-55 mins until golden and the cake springs back when pressed in the centre, checking after 40 mins and covering with foil if it’s browning too quickly. Leave to cool for 5 mins, then run a knife around the edge of the tin and invert onto a serving plate. Serve warm with crème fraîche, if you like, drizzled with the remaining orange syrup, or leave to cool completely.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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