Strawberry, Honey and Orange Upsidedown Cake! YUM!
As Wimbledon is in full swing and because I love using strawberries in my baked I decided to do a whole, full on cake!! I realised I hadn’t done a large cake yet and knew this just had to be rectified ASAP and what better way to do it than with a sticky delicious strawberry, honey and orange cake ❤️
Whilst researching for an upcoming bake using pineapple I kept seeing recipes for a pineapple Upsidedown cake, and they looked so good!! I thought would this work with strawberries?! The answer … yes!!! Strawberries go so well with a fresh orange flavour and oranges go perfectly with honey – all together they complement each other to create a super tasty cake! Strawberries are still in season for us Brits and I do love a homegrown strawberry – these were all from my garden! Coupled with Wimbledons everlasting theme of Strawberries and cream this recipe just ticks all of the boxes without me even mentioning how easy it is to make!
With a few basic ingredients you’ll be enjoying this scrummy cake in no time – well give it about 40 minutes to bake but then you’re free to pour the fresh cream on and tuck in to this fresh, sweet, spongey and delicious cake whilst watching Murray win Wimbledon!! Go on Murray!!!
I’ve added in an optional extra to give the cake an added zing – in other words make it a bit boozy but this is completely optional and super good with and without 🙂 I really hope you give this recipe a go – I love it and I’m sure you will too!
200g unsalted butter, softened
200g caster sugar
3 medium eggs
zest and juice of 1 large orange
200g self raising flour
1tsp baking powder
100g golden syrup
50g clear honey
1 tsp cointreau (optional)
200g strawberries, chopped in half
Preheat the oven to 180C and line an 8inch sandwich tin.
1 – Heat the golden syrup, honey, 1tsp of the fresh orange juice and 1tsp of cointreau until just warmed through. Set aside.
2 – To make the sponge – cream the butter and sugar together until light and fluffy. Add the eggs, 2tbsp of the orange juice, 1tsp baking powder, zest of 1 orange and 3tbsp of the flour. Mix until combined. Dorry worry if it looks a little curdled, once you add the flour it’ll be fine.
3 – Fold in the remaining flour and mix to just combined – don’t over mix! Pour 3/4 of the syrup mix into the lined tin. Place the chopped strawberries, chopped side down into the syrup. Arrange into circles or any pattern you prefer. Spoon the sponge mix on top, making sure to enclose all of the syrup so you don’t get any leaks popping up when baking! Bake for 40 minutes or until when a skewer is inserted it comes out clean.
4 – As soon as the cake comes out the oven, turn it out so the strawberries are the top now. Spread the remaining syrup over the cake and let it cool. Serve with fresh double cream and maybe some extra strawberries!