With Mother's Day fast approaching, Gino D'Acampo shares the delicious recipes that his sons will be making their mum this Sunday, and for a decadent dessert, the family will be tucking into an upside-down orange and caramel sponge.
3 tablespoons orange liquor
Grated zest of 2 un-waxed oranges
2 large oranges, skin on sliced in 1/2 cm slices
3 large eggs
1 teaspoon baking powder
125g plain “00” white flour
210g granulated sugar
120g caster sugar
250g Mascarpone cheese
Icing sugar for decoration
To prepare the caramel, place the granulated sugar in a 22cm non-stick heavy-based pan and pour over 3 tablespoons of cold water
Place over a medium heat and stir until dissolved
Once the sugar mixture is gently boiling and starting to darken, remove the pan from the heat
Gently push the orange slices into the caramel slightly overlapping
Please be careful because the caramel will be very hot. Set aside.
Preheat the oven to 200°
Place the eggs in a large bowl and whisk until fluffy. Pour in the caster sugar and continue to whisk until creamy and thick.
Add in the baking powder and orange zest and continue to whisk until the mixture forms thick ribbons
Gradually sift the flour in the egg mixture and with a large metal spoon, fold in gently to incorporate as much air as possible
Pour the mixture into the pan over the caramel sauce and bake in the middle of the oven for 20 minutes. (Once the time is up, you can test the cooking by inserting a strand of dry spaghetti in the centre of the sponge and if it comes out clean it is ready).
Remove the pan from the oven and run a knife round the rim of the sponge to loosen it
Wearing your oven gloves, place a flat serving plate over the top of the pan, quickly invert the plate and the pan and turn out the orange sponge. (Be careful as the caramel sauce will be very hot).
Drizzle over the orange liquor and serve each slice with a tablespoon of mascarpone cheese on the side and a little icing sugar sprinkled on top