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Jaffa Upside-Down Cake | Marita Hills

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Jaffa Upside-Down Cake

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Jaffa Upside-Down Cake | Marita Hills

Introduction:

Jaffa Upside-Down Cake

I’d been wanting to make an upside-down cake since seeing the Pineapple Upside -Down Cake in the Cast Iron Boys Cookbook. I couldn’t cook it as I am allergic to pineapple and have cooked a few other Jaffa desserts so I came up with a Jaffa Upside-Down Cake. Some of the measurements are approximated so feel free to adjust if need be.

Cook times:

approx. 30mins 4.5-quart camp oven

Oven Size:

4.5-quart camp oven

Ingredients:

¼ cup butter

¾ cup white sugar

1 tablespoon vanilla essence

2 eggs

Juice and grated rind of 2 large oranges

1 ½ cups self-raising flour

1 cup chocolate chips

½ cup cocoa powder

About 7 orange slices

¼ cup brown sugar

Extra butter and flour for greasing

Method:

Step One.

Mix the white sugar and butter together and then add the vanilla essence and eggs.

Step Two.

Add the flour, orange juice and rind, chocolate chips and cocoa powder and stir.

Step Three.

Place the orange slices on the bottom of the greased camp oven and sprinkle the brown sugar over the slices. Spread the cake mixture over the top of the orange slices and sugar. Cook for approx. 30 minutes

Jaffa Upside-Down Cake

 

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