Bitter Orange Cake with orange caramel drizzle

Name: Bitter Orange Cake with orange caramel drizzle
Total time: 2700 s
Yield: 16-serving
Cuisine: Indian
Ingredients: 300 Grams Caster Sugar; 125 Grams Flour; 2 eggs; 1.5 Teaspoons Vanila; 2 Orange . Both zest and juice .; 1.5 Teaspoons Baking powder; 150 Grams Butter; 2 Tablespoons Water

Pritha Chakrabarty @cook_7803836

New Delhi, India

It's a light, fruity and fresh cake which can brilliantly accompany your evening cup of tea or coffee. The bitterness basically comes when you bite into the rind which gives the cake a slight marmalade-y flavour. It tastes just as good without the icing but it can turn the humble cake into a fancy post dinner dessert which can be served with whipped cream.

Pritha Chakrabarty @cook_7803836

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Ingredients

45 mins

16-serving

300 GramsCaster Sugar
125Grams Flour
2eggs
1.5 TeaspoonsVanila
2Orange . Both zest and juice .
1.5 TeaspoonsBaking powder
150 GramsButter
2 TablespoonsWater

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Steps

45 mins

1

Preheat the oven to 180 degree C. Line a round springform tin with baking parchment and oil/butter the sides.
2

Beat the 2 eggs in a hand mixer for around 4-5 minutes till light and fluffy but not stiff. Add 200 grams of sugar and butter (you can substitute half the butter with olive/vegetable oil) and continue blending for another 2 minutes.
3

Now add butter, the zest of 1 orange (you can use more if you want it to be more textured), juice of the same orange, vanilla essence and blend until smooth and without any lumps.
4

Now sift the flour and baking powder in a separate bowl and gradually fold it into the liquid mixture.
5

Pour the batter in the tin and bake for 25-30 minutes, or until the skewer comes clean. Once done, wait for the cake to cool on the rack and then take it out.
6

For the icing, heat the remaining sugar, water and the juice of 1 orange gradually. Let it boil for 4-5 minutes. You make eliminate the water completely or use less juice depending on the kind of tang you want. Don't stir while the caramel is bubbling.
7

Once the caramel is sticky, remove it from the heat and allow it to cool completely.
8

When both the cake and the caramel have reached room temperature, drizzle the caramel lightly over the cake in a criss-cross manner and sprinkle some orange zest on it. Avoid the zest if you think the cake is already too bitter for you.
9

Cut it into 16 generous pieces, sit back with a book and a cup of coffee and enjoy!