Name: Orange soured cream cakes with syruped papaya
Total time: 1 h 10 min
Yield: 12 cakes
Cuisine: Caribbean
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; 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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Orange soured cream cakes with syruped papaya

Orange soured cream cakes with syruped papaya

Gary Rhodes

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12 cakes

More effort

Total time: 1 hr and 10 mins

Ready in 1 hour - 1 hour 10 minutes

A star rating of 5 out of 5.3 ratingsRate

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A very English dessert gets a tropical makeover

Freezable (cakes only)

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per cake

kcal329
fat14g
saturates8g
carbs49g
sugars33g
fibre1g
protein4g
salt0.45g

low

Method

step 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.
step 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.
step 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.
step 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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A star rating of 5 out of 5.3 ratings

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