Torta alle arance e caramello
With Mother's Day fast approaching, Gino D'Acampo shares the delicious recipes that his sons will be making their mum this Sunday, and for a decadent dessert, the family will be tucking into an upside-down orange and caramel sponge.
Ingredients
3 tablespoons orange liquorGrated zest of 2 un-waxed oranges2 large oranges, skin on sliced in 1/2 cm slices3 large eggs1 teaspoon baking powder125g plain “00” white flour210g granulated sugar120g caster sugar250g Mascarpone cheeseIcing sugar for decoration
Method
To prepare the caramel, place the granulated sugar in a 22cm non-stick heavy-based pan and pour over 3 tablespoons of cold water
Place over a medium heat and stir until dissolved
Once the sugar mixture is gently boiling and starting to darken, remove the pan from the heat
Gently push the orange slices into the caramel slightly overlapping
Please be careful because the caramel will be very hot. Set aside.
Preheat the oven to 200°
Place the eggs in a large bowl and whisk until fluffy. Pour in the caster sugar and continue to whisk until creamy and thick.
Add in the baking powder and orange zest and continue to whisk until the mixture forms thick ribbons
Gradually sift the flour in the egg mixture and with a large metal spoon, fold in gently to incorporate as much air as possible
Pour the mixture into the pan over the caramel sauce and bake in the middle of the oven for 20 minutes. (Once the time is up, you can test the cooking by inserting a strand of dry spaghetti in the centre of the sponge and if it comes out clean it is ready).
Remove the pan from the oven and run a knife round the rim of the sponge to loosen it
Wearing your oven gloves, place a flat serving plate over the top of the pan, quickly invert the plate and the pan and turn out the orange sponge. (Be careful as the caramel sauce will be very hot).
Drizzle over the orange liquor and serve each slice with a tablespoon of mascarpone cheese on the side and a little icing sugar sprinkled on top
Try Gino's fresh pasta with chicken and Dolcelatte sauce for a tasty main