Sticky Orange Upside-down Cake

Preheat the oven to 160C.

For the sticky orange topping:

Place sugar, water and vanilla in a 2.5 liter, 20cm non-stick frying pan that is ovenproof, over a medium heat. Stir continuously until the sugar has dissolved. Add the orange slices and simmer until soft, for about 15 minutes. Remove from the heat and set aside.

For the cake:

Place eggs, sugar and vanilla in a bowl of an electric mixer and whisk until thick, pale and bout tripled in volume, about 8-10 minutes.

Sift the flour over the egg mixture and fold through. Fold through the melted butter and ground almonds.

Pour the cake mixture over the oranges and bake about 40-45 minutes, or a skewer comes out clean.

Turn out on a platter to serve.