Orange caramel cake


A great way to use up some ageing clementines or oranges by making something yummy and pretty.

How to make orange caramel cake:

Preheat oven to 350. Grease a pie pan with butter, then melt the rest of the stick in a medium-size mixing bowl in the microwave. Add a cup of sugar and 3 eggs and mix. Add 1 1/2 cups of flour, 1 tsp. baking powder, a pinch of salt, a pinch of cinnamon, and mix. Peel four clementines and chop the peels finely; add two tablespoons of the peels to the batter. Add the juice of one clementine, and set the other clementines aside. Pour the batter into the piepan and bake about 3/4 hour or until done (browned on top, not gooey in the middle). Take out and let it cool while you make the topping.

For the topping, put 1/2 cup of sugar and a tablespoon of water in a medium-size frying pan, and swirl it around (don’t mix it!) over medium heat until it liquifies. Chop the remaining clementines crossways into bits (not sections) and add them to the sugar pan. Shake occasionally, but don’t stir; wait for the sugar to caramelize. When it is the color of hazelnuts, turn off the flame and quickly pour the sauce and orange bits over the top of the cake. Let cool, slice, and serve.

Vegetarian or vegan

Vegetarian but not vegan, on account of the eggs. You could probably do it with more baking powder and no eggs, or use a yeast-baked cake, though. The sauce is vegan.

Can I keep orange caramel cake for later?

It’s better fresh, but it will be fine the next day too.

Published by Karen Carr

Dr. Karen Carr is Associate Professor Emerita, Department of History, Portland State University. She holds a doctorate in Classical Art and Archaeology from the University of Michigan. Follow her on Instagram, Pinterest, or Facebook, or buy her book, Vandals to Visigoths.

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