Candied orange and star anise upside down cake
Cakes
I often make this candied orange cake for Christmas, not because it is Christmas fare in the strictest of terms but because there is something about candied citrus—sharp and dripping in sugar syrup—that always feels so very festive; and I can’t help but think that the pretty star anise looks like a shooting star in a blazing, golden sky. <br /> <br />All of this has somehow made this simple almond cake a favorite in our household at this time of year. Part of its charm, of course, lies in its sheer simplicity: Like any other upside-down cake, you do little more than pour the batter over the fruit (here, lightly caramelized in the pan) and then bake in the oven. It doesn’t call for any greasing, lining, or flouring of tins, anything fiddly, and elaborate cleanup. I make this in a frying pan that is roughly 8 inches (20 centimeters) in diameter. Make sure that it has an ovenproof handle, as you will put the whole thing in the oven. <br /> <br />
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