昨天和Eileen聊着聊着，说到小拇指这个月的主题。“香橙”看是简单，但是真正坐下来想要做一个香橙食谱头脑里除了香橙戚风，香橙jelly我就想不到其他的了。忽然跟Eileen说我去做香橙乳酪蛋糕吧！放下电话大概也到了中午时分，乳酪蛋糕没有做出来，为了填饱肚子转了计划变了十几个水粿出来（下次才上贴子）。
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
Cake
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
Method:
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.
Cake:
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.
Tips:
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).