Caramelised Blood Orange, Almond and Campari Cake
EXCLUSIVE MARTIN BENN RECIPE
BLOOD ORANGE CARAMEL
Ingredients:
6 Blood Oranges (if not in season use small navel oranges)
1⁄2 tsp Vanilla Paste
20g Blood Orange Juice
25g Campari 120g Caster Sugar
65g Butter
Method:
Zest all the blood oranges and separate in half, you need 3 zests for this recipe and 3 for below cake recipe.
Using a sharp knife peel away the remaining pith of all the blood oranges and slice the oranges into thin slices about 25 slices total.
Remove the pips and set to one side on a tray.
In a bowl, mix the reserved orange zest, vanilla, orange juice and Campari and set aside.
Make a dry caramel by heating a small WOLL Diamond Lite 18cm Saucepan over a medium heat.
Add in 1/3 of the sugar and heat until the sugar becomes liquid and slightly caramelized.
At this stage add a further 1/3 of the sugar to the pan and continue to heat until it has become liquid and caramelized.
Add in the remaining sugar and continue to heat until the sugar is completely melted.
Continue to heat the sugar to a dark amber caramel colour then remove from the heat.
Carefully whisk in the vanilla, orange and Campari mix – be careful of the steam when pouring in.
Whisk in the butter and pour into the WOLL Diamond Lite 20cm Frypan.
Next place the slices of oranges overlapping slightly in a circular pattern from the outside to the centre on top of the caramel.
Set aside until ready to use.
ORANGE AND ALMOND SPONGE
Ingredients:
85g Cake Flour (sieved) 65g Almond Meal
1⁄2 tsp Baking Powder 1⁄2 tsp Bi Carb Soda
1⁄2 tsp Salt
65g Butter, softened
1 Large Eggs, room temperature
100g Caster Sugar
1⁄2 Tsp Vanilla paste
3 Blood Oranges zested (from above)
50g Blood Orange Juice
15g Campari 90g Butter Milk
Method:
Pre heat oven to 175°C.
Add dry ingredients to a bowl (flour, almond meal, baking powder, bi carb soda and salt and stir through to combine evenly, set to one side
In a bowl whisk together the eggs and sugar until light and pale, set aside.
In a WOLL Diamond Lite 18cm Saucepan add the butter and melt gently.
In a separate bowl whisk together the blood orange juice, zest, vanilla, campari and butter milk.
Pour in the melted butter while blending with a handheld blender.
Next pour this mixture onto the whisked eggs and whisk well until incorporated.
Mix through the dry ingredients gently being careful not to over mix.
Set aside for a minute or two so that the flour is absorbed, and the batter becomes more viscous.
Pour this mixture gently over the top of the caramel and oranges to cover to the top of the WOLL Diamond Lite 20cm Frypan, tapping down to make even.
Bake the cake for 40 minutes until just cooked – test with a skewer, it should come out clean. Once cooked, remove from the oven and leave to sit for 10 minutes.
TO SERVE
Ingredients:
Crème Fraiche & Blood orange zest to serve
Turn cake upside down onto a clean plate.
Serve with crème fraiche and blood orange zest on the side
