Thursday, 10 April 2014

Orange Cardamon Upside-Down Cake (香橙豆蔻翻转蛋糕)


乘着今天还有多一天假,就来继续我的香橙project,弃了cheesecake idea,换来了简单的焦糖香橙翻转蛋糕。顺便可以把kitchen torch拿出来玩一下。

Orange Topping
30g butter
¼ cup brown sugar, firmly packed
2 oranges, cut into slices

125g butter
160g caster sugar
2 eggs
210g self raising flour (sifted)
40g almond meal
2 tsp ground cardamom
¼ cup milk + ¼ cup orange juice

Orange topping :
Blend soft butter with brown sugar (do not over mix) and spread over base of greased  (line base and side) 18cm round cake tin.
Arrange orange slices and over brown sugar mixture.

Cream butter and sugar until pale and fluffy, add in egg one at a time. Beating well after each addition.

Fold in flours and  alternately with the liquid until well combine and smooth.

When the cake is cooled, sprinkle with sugar and use a kitchen torch to brulee the top

Recipe adapted from: Best