Orange soured cream cakes with syruped papaya

Orange soured cream cakes with syruped papaya

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Cooking time

Ready in 1 hour - 1 hour 10 minutes

Skill level

Moderately easy

Servings

12 cakes

A very English dessert gets a tropical makeover

Nutrition and extra info

Additional info

  • Cakes only
Nutrition info

Nutrition per cake

kcalories
329
protein
4g
carbs
49g
fat
14g
saturates
8g
fibre
1g
sugar
33g
salt
0.45g

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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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recipe from Good Food magazine, May 2004

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Comments

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beccaboast's picture
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These were fantastic, the cake was moist and the syruped papaya was beautiful. They are amazing served with homemade vanilla ice cream! Such a perfect recipy and so easy!

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