This caramelised orange cake is great as an afternoon tea cake as well as a pudding served with extra caramel sauce.
Naomi writes I used some ground almond in this recipe as well as I think it works very nicely with the orange, white chocolate and cardamom flavours.
If you want to make some extra caramel sauce, just double the caramel part of the recipe and add extra orange juice when making the caramel.
Ingredients
Caramel Sauce
200 grams Caster sugar
60 grams Unsalted butter cubed and at room temperature
1/2 Orange juice only
Cake
2 Oranges One cut into thin slices and halved, one just zest and juice
200 grams Unsalted butter softened
200 grams Light brown sugar
4 Eggs
1 tsp Mixed spice
1 tsp Baking powder
4 Cardamon pods husks removed and seeds crushed
1/2 Salt
150 grams Self-raising flour
75 grams Ground almonds
100 grams White chocolate drops
Instructions
Caramel sauce
In a heavy-based saucepan, add the caster sugar with 3 tablespoons of water. Heat on a medium heat, stirring occasionally, until all the sugar has dissolved.
Once the sugar has dissolved, turn up the heat and bring to the boil. Stir constantly until the sugar starts to go golden brown. Be careful not to let the caramel burn!
Once the caramel has turned golden brown, take off the heat and carefully whisk in a little of the butter at a time follow by the orange juice until fully combined. Set aside to cool slightly.
Make the cake
Lightly grease and line a deep loose bottom (or springform) 20cm cake tin. Preheat the oven to 170°C.
In the bottom of tin, arrange the orange slices in a circle, slightly overlapping, so they cover the base of the tin. Pour the caramel on top of the orange slices and spread evenly over the oranges.
In a large bowl, add the butter and light brown sugar. Using a stand mixer or electric hand mixer, beat together for two or three minutes until all the ingredients are combined.
Whilst beating the mixture, add the eggs gradually one at a time. Don't worry if the mixture splits.
Fold the orange zest, baking powder, cardamom, salt, self-raising flour and ground almond and flour into the mixture. Then fold in the white chocolate.
Transfer the mixture to the tin and bake in the oven for 45-50 minutes. Check after 25 mins and if starting to brown on top, cover with tin foil.
Once the cake is baked, take out of the oven and brush the bottom with the orange juice. Leave it for about 10 minutes then transfer to a wire rack to cool. Top tip: you might need to run a knife around the edge of the tin to loosen it. Leave to cool completely.
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