Blood Orange Upside Down Cake, Armagnac Syrup from Shaun Tinman at Frae
You’ll need to be fast, blood oranges are just coming to the end of the season.
SERVES
6
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
30
MINUTES
Ingredients
6 blood oranges
225g (8oz) of caster sugar
15g (generous 1/2oz) of butter
150ml (5fl oz) of whipping cream
150ml (5fl oz) blood orange juice
80ml (scant 3 1/4fl oz) of Armagnac
150g (5oz) butter
150g (5oz) demerara sugar
150g (5oz) self-raising flour
2 eggs
vanilla ice-cream and chopped toasted hazelnuts to serve
Method
Peel and segment the blood oranges, juicing the excess.
For the caramel sauce, gently cook the sugar in a saucepan until it has fully dissolved and turned a medium caramel colour. Add the butter, followed by the cream and juice. Keep over a medium heat and stir gently until it comes together. Reduce until the consistency of the sauce coats the back of a spoon. Remove from the heat and add the Armagnac.
For the cake mixture, cream the butter and sugar together, beat the eggs in one by one and fold in the flour. Transfer mixture to a piping bag.
Lightly butter dariole moulds, then add 1cm (1/2 inch) depth caramel to each, followed by a heaped tablespoon of the blood orange segment. Carefully pipe a 3cm (1 1/4 inch) layer of cake mixture into each dariole, covering the fruit below.
Bake at 180°C/350°F/Gas Mark 4 for 20-25 minutes, rest for 5 minutes before carefully turning out. Serve with a scoop of vanilla ice-cream, a drizzle of the remaining syrup and some chopped hazelnuts.
