UPSIDE DOWN CITRUS CAKE

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Servings: 6-8

Ingredients

CITRUS TOPPING:
1 grapefruit and 2 blood oranges, sliced with peel and seeds removed
½ cup brown sugar
45g butter, melted

CAKE:
NOMU Vanilla Cake Kit
3 large free-range eggs
160g butter, melted
250ml warm milk
1 tbsp NOMU Cook’s Collection Holiday Baking Spice

MASCARPONE CREAM:
1 cup mascarpone
1½ cup heavy cream
2 tbsp caster sugar
1 pump NOMU Vanilla Paste

Directions

Preheat your oven to 170°C. Lightly grease and line a 20cm springform cake tin.

CITRUS TOPPING
Melt the butter in a small saucepan over medium heat. Add ½ cup brown sugar and cook, stirring, until sugar is dissolved. Pour the caramel syrup into a prepared pan and spread evenly. Arrange the grapefruit and orange slices over the caramel syrup layer.

CAKE
Using an electric mixer, beat the eggs and NOMU Vanilla Cake Kit caster sugar sachet on high speed for 2 minutes or until very pale and fluffy. Add the melted butter and milk and blend until combined.

Add the NOMU Vanilla Cake Kit cake mix and NOMU Cook’s Collection Holiday Baking Spice, beating at the lowest speed until just combined and smooth. Pour the batter into the prepared cake tins over the citrus slices without disturbing the arrangement. Bake for 50-55 minutes or until cooked when tested with a skewer. (Baking times may vary due to temperature fluctuations in your oven as well as the size of the cake tin.)

Leave to cool in the tin for 10 minutes and then run a butter knife gently around the edges before turning it out onto a cooling rack. Carefully peel off the parchment paper.  If you would like an extra caramelised finish, lightly run a chef torch over the citrus slices (if you have one).

MASCARPONE CREAM
While the cake is baking, make the mascarpone cream. In the bowl of a stand mixer with the whisk attachment, beat mascarpone, heavy cream, NOMU Vanilla Paste and caster sugar until fluffy and soft peaks form.

Serve and enjoy!

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