Orange Pound Cake with Orange Caramel Sauce
Ingredients:
355gml all-purpose flour }
A pinch of salt }
1 tsp baking powder } sift together
1 tsp baking soda }
1 large orange
240gm castor sugar
120 ml buttermilk, at room temperature
2 tsp vanilla extract
60 gm butter, softened
1 large egg
2 large egg whites
Orange/Caramel Sauce
30 ml water
60 gm sugar
Method:
1. Preheat oven to 180°C.
2. Lightly coat a 9x5-inch loaf pan with butter.
3. With vegetable peeler remove peel from orange; coarsely chop.
4. Cut orange in half and squeeze ½ cup juice.
5. Process sugar and peel in food processor, pulsing until peel is finely chopped.
6. Combine buttermilk, ¼ cup orange juice and vanilla in a small glass measuring cup (Reserve remaining juice for caramel sauce).
7. Beat butter and orange-sugar mixture in large mixer bowl on medium-high speed until combined.
8. Beat in egg and egg whites, one at a time, beating well after each addition.
9. At low speed, add flour mixture alternately with buttermilk mixture, beginning and ending with dry ingredients.
10. Spoon batter into prepared pan & bake for 35 to 40 minutes or until done
11. Cool on a wire rack 15 minutes; invert and remove pan.
Make Orange-Caramel Sauce:
1. Combine water and sugar in small saucepan; stir with wooden spoon until sugar is moistened.
2. Bring to simmer over medium-low heat; cover and simmer 2 to 3 minutes until sugar dissolves.
3. Uncover and cook until sugar turns amber, 5 to 6 minutes.
4. Remove from heat and slowly stir in reserved orange juice (mixture will bubble vigorously).
5. Return to heat and cook, stirring, until sugar dissolves.
6. Cool sauce and serve with cake.
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