Dense and moist, flavoured with vanilla and orange zest and topped with caramelised strawberries, this strawberry upside-down cake is a seasonal twist on a classic pudding.
- Preheat the oven to gas 4, 180°C, fan 160°C. Grease a deep 23cm (9in) cake tin with butter and line with nonstick baking paper. Set aside.
- For the syrup, gently heat the golden syrup, vanilla seeds and orange zest in a pan for 2-3 minutes. Pour 2/3 of the syrup into the prepared tin. Add 1 tbsp orange juice to the remaining syrup in the pan and set aside for later.
- Arrange the strawberries, cut-side down, in the base of the cake tin.
- In a mixing bowl, beat the butter and sugar with an electric whisk until light and fluffy. Add the eggs, one at a time, beating well between each addition. Fold in half the orange zest, the vanilla seeds and the flour, followed by 1-2 tbsp of orange juice.
- Spoon the mixture into the tin over the strawberries. Bake for 45 minutes, or until a skewer inserted into the centre of the cake comes out clean. (If the cake looks like it is browning too fast, cover with a sheet of baking paper.) Remove the cake from the oven and leave to cool in the tin for 10 minutes, before turning out onto a serving plate. Pour the reserved syrup over the cake, leaving it to soak into the warm sponge.
- Arrange the remaining strawberries in a little pile in the centre of the cake and scatter over the orange zest. To serve, slice the cake and enjoy warm or at room temperature, with a scoop of ice cream, if you like.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.