Below recipe uses eggs, but I tried eggless version by replacing the egg with a 1/4 cup of hung curd. You can make the same cake with pineapples too and double the recipe for a 9" cake. This time I've tried to capture the recipe in pictures with butter and flour all over my phone. (Wonder how people take flawless pictures while cooking and hands dirty)
This has a pudding texture, soaking up all the citrus and caramel syrup. Goes well with a dollop of whipped cream or a scoop of Vanilla ice cream on top or just plain old cake.
Preparation Time: 30 mins
Baking time: 25 mins at 180*C
Granulated White Sugar - 1/3 cup + 1 tbsp
Water - 40 ml
Salt - 1/4 tsp
Butter - 1/2 tbsp
Oranges - 2
Unsalted butter - 58 gms
Granulated white sugar - 1/3 cup
Egg - 1 (I used 1/4 cup of hung curd)
Zest of Orange - 1/2 tbsp
All purpose flour - 70 gms (1/2 cup + 1/8 cup)
Almond Meal - 1/4 cup (Blanch almonds, dry them, and powder)
Baking powder - 3/8 tsp (6 gm)
Baking soda - 3/8 tsp (6 gm)
Salt - 1/8 tsp
Milk - 1/4 cup
1. Butter your 6" pan and place parchment paper below and a long strip to cover the sides too, so that the cake comes out easily and you just have to peel out the paper.
*If the oranges are juicy, the cake when turned upside down will be a little runny but still tasty
Would love to see the beautiful pictures of your cake.
Post your questions if any. I will try my best to find answers for you.
That's it folks, Happy Baking :)