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Orange and vanilla upside down cake


Orange topping
• 1 cup (220g) caster sugar
• 1/2 cup (125ml) water
• 1 vanilla bean, split and seeds scraped
• 2 oranges, very thinly sliced

Cake base
• 4 eggs
• 1 cup (220g) caster sugar
• 1 tsp vanilla extract
• 1 cup (150g) self-raising flour
• 150g butter, melted
• 1 cup (120g) almond meal



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