Sticky Orange & Vanilla Upsidedown Cake

Serves 8

  • 4 eggs
  • 1 cup caster sugar
  • 1 1/2 teaspoon vanilla essence
  • 1 cup self raising flour
  • 150g butter, melted
  • 1 cup almond meal (ground almonds)
  • sticky orange topping

  • 1 cup caster sugar
  • 1/2 cup water
  • 1 vanilla bean, split and seeds scraped
  • 2 oranges, very thinly sliced, seeds removed
  1. Preheat the oven to 160 C

To make the topping:

  1. Place the sugar, water and vanilla bean in a 2.5 litre capacity (10 cup) 20cm non-stick frying pan over medium heat.
  2. Stir until the sugar is dissolved. Add the oranges and simmer for 10-15 minutes or until the orange is soft. Remove from the heat and set aside.
  3. Remove from the heat and place in a 20cm x 4.8cm cake tin to cool

To make cake:

  1. Place eggs, sugar and vanilla essence in the bowl of an electric mixer and beat for 8-10 minutes or until the mixture is thick, pale and tripled in volume.
  2. Sift the flour over the egg mixture and fold through.
  3. Fold through the butter and almond meal.
  4. Pour the mixture over the orange and bake for 40-45 minutes or until cooked when tested with a skewer. Turn out onto a platter to serve.
If your frying pan is ovenproof and deep enough, you can bake the cake in this without having to transfer the orange to another tin.


Ricotta, Sour Cream and Vanilla Bean Baked Cheesecake


  • 500g fresh ricotta
  • 500g cream cheese
  • 300ml sour cream
  • 1 1/2 cups caster sugar
  • 1/3 cup cornflour
  • 3 whole eggs
  • 1 vanilla bean, split and scraped

Biscuit base

  • 250g plain biscuits
  • 125g unsalted butter
  1. In a food processor, blitz roughly broken biscuits until they resemble fine breadcrumbs.
  2. Melt the butter and add to biscuits. Continue processing until biscuits and butter are just combined.
  3. Press the mixture onto the base of a lined 28cm springform tin and refrigerate until required.
  4. Place all filling ingredients in a food processor (start with the sugar) and mix until free of lumps.
  5. Pour over biscuit base and bake in a moderately slow oven (160C) for approximately 1 hour, or until just set.
  6. When cheescake is cooled remove from oven and allow to stand at room temperature before refrigerating.
Note: Sometimes large (or small) 'cracks' appear on top of the cheescake - very annoying! This may be due to overcooking, the oven temperature being too high, or even the cheesecake being cooled too quickly. The cheesecake will taste OK, you will just have to be a bit creative with the decorating.
Serving Suggestion: When chilled, served with new season Queensland strawberries and vanilla strawberry syrup