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Fancy Orange Butter Cake With Classic Caramel Sauce Recipe

133

Ingredients
1/2 cup butter 1/2 cup sugar 2 large eggs 1/2 orange, finely grate the rind 1 1/2 cups self-raising flour 1/4 tsp baking powder

4 tbsp milk Orange Glaze 3 tbsp sugar (I use 2 tbsp) 1 orange, extract juice (about 4 tbsp) 1/2 orange, finely grate the rind Caramel Topping 1 1/2 cups sugar 1/3 cup water 1 1/4 cups heavy cream 1/2 teaspoon vanilla Glazed Oranges 2-3 small mandarin oranges, peeled and broken into sections 1 cup water 1/4 cup sugar

Directions
1. 2. Over the stove, in a medium saucepan mix together 1 cup water, and 1/4 cup sugar until sugar is dissolved. Peel and section mandarin oranges and stir into sugar water mixture until coated. Take off heat and set aside. 3. 4. 5. 6. 7. 8. 9. Cake Beat butter and sugar until creamy. Add in the eggs one by one. Add orange rind and mix well. Fold in the flour, baking powder and milk, combine well. Pour the mixture into a 6 inch round loaf tin lined parchment paper. Bake in pre-heated oven at 180C (350F) for 35-40mins.

10. Make your first glaze, by mixing sugar and orange juice and cook over low heat till sugar dissolved, add in orange rind, set aside. 11. At this time, drain the water away from your mandarin orange sections and set aside for topping. 12. When cake done, remove cake from the oven and poke several holes in cake. 13. Pour over the orange glaze over the hot cake. 14. Let cake cool in fridge, overnight if possible.

15. While your cake is setting, prepare the caramel sauce. 16. Get all your caramel ingredients ready, as the timing for perfect caramel is critical. 17. Put the sugar into a sauce pan. 18. Cover the sugar with the water. 19. Cook the sugar and water over medium heat. 20. Bring the sugar to a boil, keeping a close watch. 21. When it turns a dark golden amber, pour in the cream, being aware that it will bubble like crazy. 22. Whisk together until creamy. 23. Take mixture off heat and add vanilla. 24. Let it come to room temperature and cool slightly. 25. Once cooled, fill a piping bag (using a basic skinny tip) and pipe like crazy over cooled cake. 26. Top with sugared mandarin orange sections. 27. Cool entire cake in fridge before serving.

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