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Upside-down Orange and Honey Cake

This cake is light and rich and pretty enough to be served as a sweet on special occasions.

ingredients

125 g (1/4 lb) butter
125 g (1/4 lb) 1/3 cup honey
grated rind 1 medium sized orange
1 cup (125 g) 1/4 lb whole grain (wholemeal or wheatmeal flour)
1 tsp (5 ml) Mixed Spice (All Spice / Pumpkin pie spice) (allspice)
1 level tsp (5 ml) baking powder
2 eggs, beaten

for the topping

2 medium'sized oranges
30 ml (2 tbls) clear honey
butter for greasing 20 cm (8 in) diameter cake tin

method

1. Heat the oven to gas mark 4/180°C (350°F).

2. Beat the butter until it is fluffy and beat in the honey and orange rind.

3. Toss the flour with the spice and baking powder and beat it into the butter alternately with the eggs.

4. Cut the rind and white fibres or pith from the oranges and cut them both into thin, round slices.

5. Put the 30 ml (2 tbls) honey into the bottom of a greased 20 cm (8 in) cake tin (pan) and arrange the orange slices in a pattern on top.

6. Spoon in the cake mixture and smooth the top.

7. Bake the cake for 30 minutes. Turn it out onto a round plate to cool.

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