Orange Upside Down Cake in bowl with fork

Barley, Blood Orange and Cardamom Cake

This Barley and Blood Orange Upside Down Cake is a delightful twist on a classic dessert, blending rustic whole-grain goodness with the vibrant, citrusy sweetness of blood oranges. The Barley flour adds a subtle nutty flavour and tender crumb, perfectly complementing the caramelised Blood Orange topping. Beautifully vibrant and bursting with flavour, this cake is a treat for any table and great as an occasional treat. If you love all things Talbina, why not give our Talbina Date Shake a go?

Serves 8 - 10

Ingredients

220g Butter, at room temperature 150g Light Brown Sugar 3 Eggs 120g Talbina 100g Self Raising Flour
1/4 tsp Cardamom Powder
1 1/2 tsp Baking Powder 75ml Milk 75ml Buttermilk or Sour Cream

Blood Orange Topping

3 Blood Oranges Sliced finely, 4 - 5 mm
200 g Caster Sugar
Pinch Cardamom Powder
250 ml Water

Instructions

Line a 20cm round baking tin with baking paper.
Pre heat oven to180 C/350 F/Gas Mark 4.
Cream together the Butter and Sugar until combined. About 5 minutes.
Add the Eggs one by one, mixing fully between each addition.
Fold in the Talbina, Self Raising Flour ,Cardamom and Baking Powder.
Add the Milk and Buttermilk and fold in.
Place sliced oranges in a pan with Sugar, Cardamom and Water. Bring to a boil and then simmer for 20 minutes.
Carefully arrange oranges overlapping in the bottom of the lined tin. Reserve the syrup for later.
Pour the batter over the orange slices and bake for 35 - 45 minutes at Gas Mark 4/180 C. Brush the reserved syrup over the top whilst the cake is hot.