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Caramelised Blood Orange, Almond and Campari Cake

EXCLUSIVE MARTIN BENN RECIPE

Serves: 4
Prep Time: 45 minutes
Cook Time: 40 minutes
Resting Time: 10-15 minutes

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