Add a touch of zest to your baking with this sticky orange caramel cake with chestnut - perfect for teatime, dessert or even breakfast.
1Large orange (unwaxed)1 half zest & juice, other half cut into thin slices
Orange & Chestnut Cake
150g (5.5oz)Plain flour (all-purpose)
100g (3.5oz)Small tin sweetened chestnut paste(I use Clément Faugier)
1Large orange (unwaxed)zest only
1/2tsppowdered vanillaor 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.
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.