Add a touch of zest to your baking with this sticky orange caramel cake. Made with 2 oranges and a French touch of chestnut, it’s a marriage in caramel! Serve warm for teatime, dessert or a decadent holiday breakfast.
Perfect Warming Winter Dessert
This sticky orange caramel cake appeared in a dream. Antoine had picked up two greedy bags of beautiful organic oranges destined for squeezing into juice for breakfasts. Somehow, however, they didn’t quite make it into that glass. I was instead dreaming of creative ways to use them with their slight zesty tartness, even if table oranges are sweeter and better for baking.
So with oranges in mind, the thoughts of sticky warm caramel came to mind. Plus, in true Corsican style, I added a touch of French chestnut paste (I use Clément Faugier) just to add a bit of intrigue to the orange. It’s a marriage in caramel!
The extra half orange used sliced on top of the cake isn’t just for decoration. It also gives it a sharp kick to the cake with the rind included. This sharpness balances well with the orange caramel.
How to Serve Sticky Orange Caramel Cake with Chestnut
This sticky orange caramel cake is best served slightly warm. If serving at teatime, delicious with Earl Grey tea or a spiced Chai.
To add a festive touch during the holiday season, add a teaspoon of pain d’épices (gingerbread spice), mixed spice or pumpkin spice powder to the batter.
Sticky Orange Caramel Cake with Chestnut
- 150 g (5.5oz) Sugar
- 25 g (1oz) Butter unsalted
- 1 Large orange (unwaxed) 1 half zest & juice, other half cut into thin slices
Orange & Chestnut Cake
- 3 Organic eggs large
- 100 g (3.5oz) Sugar
- 150 g (5.5oz) Plain flour (all-purpose)
- 1 tsp Baking powder
- 100 g (3.5oz) Small tin sweetened chestnut paste (I use Clément Faugier)
- 150 g (5.5oz) Butter unsalted
- 1 Large orange (unwaxed) zest only
- 1/2 tsp powdered vanilla or vanilla extract
- First butter a round cake pan (24cm diameter), zest half the first orange then cut it in half. Prepare the caramel: in a saucepan, melt the sugar with the juice of the zested half orange until it turns into a caramel (this will take about 7-8 minutes over medium heat), stirring occasionally.
- Meanwhile, cut the other half of the orange into thin slices. As soon as the caramel is golden, take off the heat and stir in the butter. Immediately pour into the cake pan, topping with the sliced oranges and orange zest. Set aside.
- Preheat the oven to 180°C/360°F/160°C fan.
- Now make the cake batter: in a large mixing bowl, whisk the eggs with the sugar until light and creamy. Gradually whisk in the flour, baking powder, chestnut purée, melted butter until the batter is smooth. Then whisk in the vanilla and more orange zest.
- Pour over the caramel in the tin and bake in the oven for about 35 minutes.
- Immediately turn the cake upside down on to a serving plate and leave to cool or enjoy when still warm out of the oven.
To add a festive touch for a holiday dessert, add a teaspoon of pain d'epices (gingerbread spice), mixed spice or pumpkin spice powder to the batter. NUTRITION INFORMATION: 344 Calories per 100g portion (for 10 servings); 4g protein, 43g glucides. Jill Colonna MadAboutMacarons.com