Orange & ginger upside-down

Preheat oven to 180°C. Brush a round 20cm cake pan with melted butter to grease. Line base with non-stick baking paper.

Finely shred ginger over a bowl to catch juices. Finely grate rind of 1 orange into the bowl and then juice orange. Thinly slice remaining orange, crossways, into 5mm-thick slices. Set aside.

Combine water and 150g (2/3 cup) of the raw caster sugar in a medium heavy-based saucepan over medium heat. Cook, stirring, for 2 minutes or until the sugar dissolves. Add the orange slices and cook, turning once during cooking, for 7 minutes or until the peel is tender. Use tongs to remove orange slices and place in a circular pattern over the base of lined pan. Continue to cook the syrup over medium-high heat for about 6 minutes or until syrup caramelises. Pour over the orange slices.

Use an electric beater to beat butter and remaining sugar in a large bowl until pale and creamy. Add the shredded ginger and grated orange rind mixture and 1 tsp of the vanilla essence. Beat until combined. Add the eggs, 1 at a time, beating well after each addition, until combined. Fold in the flour, almond meal and 1 tbs of the orange juice until well combined.

Spoon the cake mixture into the prepared pan and smooth the surface with the back of a spoon. Bake in preheated oven for 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Stand cake in pan for 5 minutes before turning onto a serving plate to cool completely.

Meanwhile wash and trim ends of rhubarb. Cut into 5cm lengths. Combine caster sugar, extra water, remaining vanilla essence and remaining orange juice in a saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar dissolves. Simmer, uncovered, for 2 minutes. Add rhubarb, cook, shaking pan occasionally, for 2 minutes or until rhubarb is tender but still holds its shape. Set aside for 30 minutes to cool.

Cut the cake into wedges. Serve with the poached rhubarb and a dollop of double cream.