Wednesday, January 28, 2015

Cointreau Caramel Orange Cake from Ravinder Bhogal

You know while feeding the baby and watching television, Ravinder's Kitchen came up and one of the episodes demonstrated this rather tempting looking recipe. You know when you rub your hands with a devilish glee, that's what I was feeling, my heart was brimming with the urge to give this a go. The orangey caramelly cake is delish - and I took this over for the weekend at mt inlaws!!!!

3 oranges
1 ½ teaspoons baking powder
1 tsp Vanilla Extract
150g flour, sifted
125g caster sugar
2 large eggs
150mls whole milk
75g butter

For the caramel:
150g caster sugar
250mls water
2 tablespoons Cointreau

Preheat the oven to Gas mark 4 / 180 degrees C.To make the caramel, place the sugar and water in a heavy bottomed or cast iron pan – I use a 25cm tarte tatin pan. Swirl the sugar water until it turns dark amber in colour – do not stir, as this will cause it to crystallize. Swirl in the Cointreau and take off the heat. Carefully place the sliced oranges directly over the caramel, overlapping them slightly. For the cake batter, cream the butter, caster sugar and baking powder, a little at a time. Finally stir in the milk until all incorporated being careful not to overmix. Pour the batter over the caramel and oranges and bake for 30 – 35 minutes, until
Pour the batter over the caramel and oranges and bake for 30 – 35 minutes, until the sponge is springy and cooked through.

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