Zest and juice 1 of the oranges. Carefully slice the second orange into thin slices.A serrated knife works best for this
Prepare your cake tin. We used a 20cm diameter round cake tin.Add a small amount of butter to the base and place in the oven to melt. There should be enough to thinly coat the base and sidesIt's better to use too much butter than too little here
Once the butter is melted, remove from the oven and spread around the pan evenly to grease
Sprinkle a small amount of sugar lightly upon the base of the cake tin
Arrange your sliced orange pieces around the base of the trayEnsure there are no major overlaps to reduce any bitter sections
Prepare the cake batter:Beat together the butter and sugar until light and fluffy
Add the eggs and beat into the butter and sugar mixture, followed by the reserved orange juice and zest
Gradually incorporate the flour and bicarbonate of soda, mixing thorougly
Slowly add the Classic Porter, mixing gently for a smooth batter
Pour the cake batter directly over the top of the oranges and gently shake until the mixture lays level
Place the cake tin in the centre of your oven and bake for 40 minutes
Test your cake is ready by inserting a thin cocktail stick, or similar, into the centre. If it comes out clean, your cake is baked through. Otherwise return it to the oven for further baking.Once baking is complete, remove the cake tin from the oven and flip the pan upsidedown over a cooling rack. If the cake does not come out easily, gently run a knife alongside the edges to loosen.Leave to stand until fully cooled before serving
Notes
Try this cake served with Crème Fraîche or a scoop of vanilla ice cream