Donna Hay's sticky orange and vanilla upside-down cake recipe

• 220 g (7.8oz) caster (superfine) sugar
• 125 ml (4.4fl oz) water
• 1 vanilla bean, split and seeds scraped
• 2 oranges, very thinly sliced
• 4 egg
• 220 g (7.8oz) caster (superfine) sugar
• 1 tsp vanilla extract
• 150 g (5.3oz) self-raising flour
• 150 g (5.3oz) butter, melted
• 120 g (4.2oz) almond meal (ground almonds)

1. Preheat the oven to 160C/140C fan/gas 3.
2. To make the topping, place the sugar, water and vanilla in a 2.5 litre-capacity 20cm non-stick ovenproof frying pan over medium heat.
3. Stir until the sugar is dissolved.
4. Add the orange and simmer for 10-15 minutes or until the orange is soft.
5. Remove from the heat and set aside.
6. Place eggs, sugar and vanilla in the bowl of an electric mixer and whisk for 8-10 minutes or until the mixture is thick, pale and tripled in volume.
7. Sift the flour over the egg mixture and fold through.
8. Fold through the butter and almond meal.
9. Pour the mixture over the orange and bake for 40-45 minutes or until cooked when tested with a skewer.
10. Turn out onto a platter to serve.

caster, water, vanilla bean, oranges, egg, caster, vanilla, flour, butter, almond meal

Taken from www.lovefood.com/guide/recipes/15198/sticky-orange-and-vanilla-upsidedown-cake-recipe (may not work)