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Orange Upside Down CakeWatch the video on how to make Orange Upside Down Cake with Eric Lanlard

Eric Lanlard is a French pastry chef (pâtissier) who originally trained at Le Grand Patisserie in Brittany before moving to Luxembourg to study the craft of Chocolatier with Arens-Scheer. Head hunted by Albert and Michel Roux Eric came to London in 1989 to work at Le Gavroche. He was soon promoted to run their entire Patisserie business where he remained for six years before going his own way.

Since then he has opened a wholesale business, known as Laboratoire 2000, which was set up in 1995, bringing a fresh new style to the bakeries of London restaurants, caterers and London’s leading retailers including Fortnum and Masons. In 2000 Savoir Design was launched to satisfy the demand for the same inspirational cakes, but created on a bespoke basis, for such famous clients as Madonna, Brooklyn Beckham's 1st birthday cake and many more.

In 2007 the wholesale side of the business was closed down and saw the launch of a new retail venture called Cake Boy . . . selling the most delicious and inspiring patisserie and London’s ‘cutest’ cupcakes!

Eric has also written and published a book entitled Glamour Cakes and is currently in his second TV series Baking Mad on Channel Four.


This Orange Upside Down Cake recipe has been created by Eric Lanlard . . . perhaps the video will inspire you to get baking one for yourself!


200g butter, unsalted
200g golden caster sugar
5 eggs
200g self raising flour
50g golden syrup
4 large oranges (if in season blood orange)
150ml water


  • In a small saucepan bring to the boil 150ml of water and 200g of sugar.
  • Slice the oranges in thin slices keeping the peel.
  • Place in the syrup and leave to simmer for 10 minutes.
  • Heat the oven to 180°C.
  • Line a shallow 22cm spring-form cake tin with paper and grease it.
  • Cream the butter and sugar together until light and fluffy.
  • Beat in the eggs and then fold in the flour.
  • Place the drained slices of oranges into the base of the tin.
  • Add the golden syrup, then spoon the cake mixture on top.
  • Bake for 1 hour or until the cake is cooked through.
  • Cool the cake in the tin, turn out and remove the paper.
  • To serve pour the poaching syrup over the cake.

Some alternative ideas

  • Poach some peeled pear halves in a light syrup flavoured with gin and few juniper berries. Replace the golden syrup with some light caramel. It will be a great desert.
  • Fresh plum - first roast the fresh plums, cut in half, in the oven with some light brown sugar and some mixed spices. When soft and sweet, get rid of the excess juice and follow the recipe replacing the fruits with the plum and no golden syrup.

All theses recipe are best eaten on the day as the juice of the fruits start to run through the light sponge and make it soggy.

For more ideas visit

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