Cincy Chic teamed up with TASTE Magazine — your source for Food, Drink, Fashion and Style — to provide you with recipes, food/drink related editorial and their extensive restaurant guides. This recipe comes from a TASTE contributor, to (hopefully) a plate near you!
Orange Butter Cakes
These cakes are light and fresh. Great for dessert or breakfast!
3 oranges, large
4 tablespoons brown sugar
6 tablespoons unsalted butter, melted
1/2 cup granulated sugar
Zest from 1 orange
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup heavy cream
1 teaspoon vanilla paste
2 large egg yolk
2 tablespoons cornstarch
5 tablespoons granulated sugar
1 cup 1% low-fat milk
1 cup heavy cream
1 teaspoon vanilla paste
Make crème anglaise first to allow time to cool. To make the Crème Anglaise: In a microwavable bowl, heat up the milk and cream for 2 minutes to warm up.
In a saucepan, whisk together the egg yolks, cornstarch and the 5 Tablespoons sugar until think and pale yellow, about 2 minutes.
Slowly whisk in the hot milk and cream and place saucepan over medium-low heat. Bring to a simmer while slowly stirring sauce with a large kitchen spoon.
Cook for about 4 minutes or until the sauce is thick enough to coat the back of the spoon. Stir in the vanilla paste.
Pour sauce into bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming on the sauce, and refrigerate.
This sauce can be made up to 2 days in advance and it yields about 2 cups. More than what you’ll need for the orange cakes, but the leftovers are great with other sweets, breads or cookies.
For the cakes, preheat oven to 350 F degrees.
Regarding the shape of the cakes, I used the Flexipan (Silicone bakeware) Charlotte Mold which has eight 4 oz cups. You may use any variation of a 4 oz ramekins, custard cups and large muffin pan. If using non-silicone molds, lightly butter each cup.
Working with 1 orange at a time, and using a sharp knife, cut a slice off both ends of the orange, stand upright and peel off pith in strips, following the contour of the fruit. Holding the orange in one hand, cut along either side of each section to release it from the membrane, letting each section drop onto a bowl.
Sprinkle 1/2 tablespoon of brown sugar on each mold or ramekin, add 3/4 of a Tablespoon of melted butter on top of brown sugar and mix to coat sugar.
Divide orange sections among molds, about 1-2 sections per mold. (note: depending on size of the oranges, you may have sections left. Enjoy as a snack, or use as garnish in presentation.)
Place ramekins or mold on rimmed baking sheet and set aside.
Using an electric mixer on medium-high speed, beat together the 1/2 cup butter, the granulated sugar, and the orange zest until creamy.
Add the eggs, one at a time and beat well.
Add flour, baking powder, soda and salt. Fold into batter with rubber spatula. Stir in cream and vanilla until thoroughly incorporated.
Spoon batter over the oranges, dividing it evenly among the molds.
Bake until the tops are golden, and a toothpick inserted into the center of a cake comes out clean, about 20-25 minutes. Let cool for about 10 minutes before inverting them onto individual plates, or platter.
Spoon crème Anglaise over the top of each cake and enjoy.