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Sticky Orange Caramel Cake with Chestnut

Add a touch of zest to your baking with this sticky orange caramel cake. Made with 2 oranges and a French touch of chestnut and vanilla paste, it’s a marriage in caramel! Serve warm for teatime, dessert or a decadent holiday brunch.

caramel oozing out of an orange cake

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 and vanilla 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 Best to Serve

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.

orange chestnut cake with drip of caramel on plate

 

drop of caramel on an orange cake

Sticky Orange Caramel Cake with Chestnut

Author: Jill Colonna
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course : Breakfast, Dessert, teatime, Brunch
Cuisine : French
Keyword : orange caramel cake, orange chestnut desserts, sticky orange cake recipe
Servings : 10 people
Calories : 344kcal

Description

Add a touch of zest to your baking with this sticky orange caramel cake with chestnut - perfect for teatime, dessert or even breakfast.

Ingredients

Orange Caramel

  • 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

Instructions

  • 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.

Notes

Best served slightly warm. If serving at teatime, delicious with Earl Grey tea or a spiced Chai.
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.

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Comments (18)

What a spectacular cake!! That caramel pushes it over the top!! I’m still not getting your emails…darn it. I will try subscribing with another email and see if that works. I miss stopping by!!!
P.S. We are planning a June trip to Switzerland. One of my sisters wanted a sister gathering in Paris, but the timing didn’t work for us all. Hopefully some day soon…

Lovely have you pop in to say hello Liz. This email alert service is new so I’m so glad you’ve now signed up and so won’t miss a post.
Switzerland sounds fabulous in June – and no doubt you’ll be enjoying a little chocolate 🙂

Mmm. Wish I could have a piece of this cake right now. I love the addition of chestnut paste and bet it is not too sweet. I have a problem with ‘bought’ cakes because they are far too sweet. Recipe is now in my pending folder. Thank you Jill.

Thanks, Thomasina. Yes, you’re right: I always cut back on sugar as much as I can in my baking. I know you’ll love this!

Looks so lovely Jill

Thanks, dear Betty – hope you try it!


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