Oreo Upside-Down Cake
One thing I've always hated about school lunches is how they ruin desserts. I remember being so excited when I saw brownies on the menu only to find they had beetroot hidden inside. The aim of this was to make sure everyone got their five a day however by the time you are in secondary school my logic was children and teenagers know they need to eat fruit and veg and did not deserve to have their desserts ruined! Because of this "trauma," I have a habit of baking without fruit unless it is actually part of the recipe- although I'll admit, I once tried making the viral avocado brownies and they were grim and no where near brownie like enough! Don't get me wrong, I love blueberry muffins as well as carrot cake (as long as it has cream cheese frosting!) but refuse to hide ingredients in my baking in order to make them "healthy" as I think all bakes are nourishing in their own way. A salad may nourish your body but a dessert will always nourish your soul! Now onto the bake: for my Grandpa's 79th birthday in lockdown, I wanted to make him a simple cake as I knew this is what he would like so thought I would experiment with upside down cake. But following my issue with fruit and vegetables in dessert I thought experiment with using biscuits instead of pineapple or lemon slices- of course I altered the other ingredients to my regular cake recipe used as I didn't want it overly sweet for him! The cake was a success and i have since experimented with different varieties of "fruitless" upside-down cakes however my original has been by far the tastiest. I hope you love this recipe as much as my family all do!
Here is my recipe for Oreo Upside-Down Cake:
Ingredients: (Serves 8-12)
- 20 Golden Oreos
- 125g Butter, softened
- 125g Caster Sugar
- 2 Eggs
- 2tsp Vanilla/Almond Extract
- 125g White Self Rising Flour
- 6-8 more Golden Oreos, crushed
Method:
- Preheat the oven to 175’c, gas mark 4
- Grease a silicon cake tin EXTREMELY well- you want the cake to just slip out when cooked and cooled! (you can use a round or a square cake tin but make sure to use the same shape of biscuit otherwise the arrangement will provide a challenge- eg: if you are using a square tin try Lotus Biscoff biscuits whereas for a round tin Oreos or Jammie Dodgers will work better)
- Line your tin with the (non crushed) biscuits arranging them as tightly packed together as you can
- In a large bowl, cream together the butter and sugar
- Add the eggs and vanilla and continue to mix
- Fold in the flour and mix until fully combined
- Pour your batter into the cake tin and bake for 18-20 minutes or until the cake springs back when you press on it
- Enjoy!!
