Mini blood orange & almond cakes with salted caramel sauce
These cakes freeze well. Omit the fresh orange, instead, pour the batter directly into the tin. Garnish with segments of orange when ready to eat
100g golden caster sugar
2 large eggs
zest of 1 blood orange
½ tsp almond essence
70g self-raising flour, sifted
30g ground almonds
¼ tsp baking powder
3-4 small blood oranges
For the sauce
250g granulated sugar
170ml orange juice (1-2 blood oranges juiced, made up with not-from-concentrate orange juice)
60ml double cream
½ tsp sea salt
30g unsalted butter
To make the cakes
Preheat the oven to 180˚C/160˚C fan-assisted/gas mark 4. Grease a 12-hole muffin tin and line the base with greaseproof paper circles.
Cream the butter and sugar until pale and fluffy.
Crack the eggs into a jug and add the almond essence and orange zest. Beat with a fork and slowly mix into the butter and sugar mix. Add 1 tbsp of flour if it begins to curdle.
Fold together the flour, ground almonds and baking powder until just combined and add to the mixture.
Thinly slice the oranges and place in the bottom of the muffin tins.
Pour the mixture on top and bake in the oven for 25-30 minutes or until cooked through. (While cooking, make the salted caramel sauce.)
Remove the cakes from the oven and allow to cool slightly before turning out.
To make the sauce
Gently dissolve the sugar in the water over a low heat. Once dissolved, turn up the heat and boil without stirring until the sugar turns a deep golden colour.
Stir in the orange juice and cream. Lower the heat and stir gently.
Add the butter and sea salt. Bring to a rapid simmer and cook for 8-10 minutes.
Allow to cool. The sauce should thicken on cooling.
Pour the caramel sauce over the cakes to serve.
Recipe by Jody Spencer
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