One of the perks of running Grand Dedale Country House ( is that Angelo and Tina Casu can delight their friends with the new dishes they’ve picked up from their chefs



For the caramelised oranges: 

  • 3 oranges, peeled and cut into slices
  • 20g butter
  • 40g treacle sugar

For the cake batter:

  • 60g butter
  • 1 cup caster sugar
  • 3 eggs
  • 1 cup flour
  • 15g baking powder
  • 60ml milk

To serve:

  • cream
  • orange zest
  • mint
  • granadilla pulp (optional)


1. Preheat the oven to 180°C.
2. To make the caramelised oranges: melt the butter in a large pan, add the treacle sugar and while it is melting, place the orange slices on top. Remove the pan from the heat and let the oranges cool down in the caramel.
3. To make the cake batter, cream the butter and sugar together, adding one egg at a time. Fold in the flour and baking powder. Stir in the milk.
4. Prepare a spring form tin with a layer of greaseproof paper at the bottom. Arrange the caramelised orange slices in the base of the tin with the cooked side up. Pour the batter into the tin. Bake for about 35 minutes or until golden brown on top. When it is ready, the cake should start to pull slightly away from the sides of the tin and spring back when touched.
5. Let the cake cool, then invert it onto a serving plate (the caramelised oranges should now be on top). Serve with freshly-whipped cream, garnished with mint, orange zest and granadilla pulp (optional).

This recipe serves 4.