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。
¼ cup brown sugar, firmly packed
2 oranges, cut into slices
160g caster sugar
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 Recipes.com.au
This post is linked to the event Little Thumbs Up (April 2014 Event: Orange) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Ann (Anncoo Journal).