Orange soured cream cakes with syruped papaya
A very English dessert gets a tropical makeover
Difficulty and servings
12 cakes
Preparation and cooking times
Ready in 1 hour - 1 hour 10 minutes
Cakes only
- Preheat the oven to fan 160C/conventional 180C/gas 4. Lightly butter 12 muffin moulds and line each base with a disc of parchment paper.
- Cream the butter and sugar together in a food processor or with an electric mixer. Add the eggs one at a time, beating each one in well, then mix in the orange zest and soured cream before folding in the flour (don't worry if the mix looks curdled before adding the flour). Divide between the moulds and bake for 20-25 minutes or until firm to the touch.
- While the cakes are baking, pour the orange juice and sugar into a pan, scrape in the vanilla seeds and add the pod, too. Bring to a rapid simmer and cook for about 15 minutes until thickened to a syrupy consistency. Remove the pod, replacing it with the papaya, and simmer gently for a few minutes until the papaya begins to soften.
- Turn the cakes out of their moulds and peel off the paper, then turn them the right way up and serve topped with generous spoonfuls of syruped papaya and a light dusting of icing sugar. You can make the cakes and the syrup up to 24 hours ahead and keep them in separate airtight containers. Reheat gently just before serving, or serve cold.
Per cake
329 kcalories, protein 4g, carbohydrate 49g, fat 14 g, saturated fat 8g, fibre 1g, sugar 33g, salt 0.45 g
Recipe from Good Food magazine, May 2004.
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http://www.bbcgoodfood.com/recipes/1885/
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Ingredients
- 140g softened butter
- 200g caster sugar
- 4 large eggs
- finely grated zest of 2 oranges
- 142ml carton soured cream
- 175g self-raising flour
- icing sugar for dusting
FOR THE TOPPING
- 250ml orange juice (including juice of above oranges)
- 175g caster sugar
- 1 vanilla pod , split lengthways
- 2 papayas , halved, seeded and peeled, then cut into 1cm pieces
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Difficulty and servings
12 cakes
Preparation and cooking times
Ready in 1 hour - 1 hour 10 minutes
Cakes only
You can serve these little cakes warm for dessert with vanilla ice cream or pouring cream, or cold at teatime
Ingredients
- 140g softened butter
- 200g caster sugar
- 4 large eggs
- finely grated zest of 2 oranges
- 142ml carton soured cream
- 175g self-raising flour
- icing sugar for dusting
FOR THE TOPPING
- 250ml orange juice (including juice of above oranges)
- 175g caster sugar
- 1 vanilla pod , split lengthways
- 2 papayas , halved, seeded and peeled, then cut into 1cm pieces
Per cake
329 kcalories, protein 4g, carbohydrate 49g, fat 14 g, saturated fat 8g, fibre 1g, sugar 33g, salt 0.45 g
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18 December 2008
Becca Boast rated and commented on this recipe
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