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Thursday 10 April 2014

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








昨天和Eileen聊着聊着,到小拇指个月的主。“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,香橙jelly我就想不到其他的了。忽然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