Marmalade upside-down cake

Method

• step 1

  Set the orange zest aside, then slice the top and bottom of the pith from each orange. Using a small serrated knife, cut into thin, round slices. Heat the oven to 180C/160C fan/gas 4.

• step 2

  Butter and line a 23cm springform tin with baking paper. Using a pastry brush, spread 25g of the butter on top of the baking paper and around the side of the tin. Spread 2 tbsp of the marmalade on top of the butter, making sure it is well coated.

• step 3

  Lay the orange slices decoratively on the bottom of the tin, gently overlapping them so there are as few gaps as possible.

• step 4

  Put the remaining butter, sugar and orange zest in the bowl of a stand mixer, or in a large bowl if you want to use an electric whisk. Beat on medium speed for 5-6 mins, or until light and fluffy.

• step 5

  Meanwhile, whisk together the eggs, yogurt and oil until combined. Whisk together the flour, baking powder and ½ tsp of salt in a separate bowl. Once the butter and sugar are light and fluffy, pour in a third of the wet ingredients, mix until just combined, then add a third of the dry ingredients. Alternate between the two until the mixture is smooth and velvety.

• step 6

  Pour the mixture over the oranges and smooth it out to the edges of the tin. Bake for 50 mins-1 hr or until golden, risen and smelling citrussy. Leave to cool in the tin for 20 mins before turning out, flipping to reveal the beautiful oranges.

• step 7

  Glaze with the remaining 2 tbsp of marmalade and serve with crème fraîche or single cream.