1 cup of fresh orange (2 satsumas in food processor including rind)
160g unsalted butter
80g Self Raising Flour
80g light muscovado sugar
60g ground almonds
1/2 tsp of baking powder
2 eggs
Orang caramel syrup Ingredients
Juice of 2 oranges
150g light Muscovado sugar
30g unsalted Butter
100ml double cream
Pinch of salt.
1. Pre heat oven to 170c/160fan
2. Whisk together the blitzed orange, soft butter and sugar. Don't worry if it looks split.
3. Add eggs, and whisk again.
4. Fold in the ground almonds, sifted flour and baking powder.
5. put into 6 large muffin cake moulds or tin
6. Place in over for 15 to 20 minute's until top is golden brown
7. Heat light muscovado in a heavy saucepan to 150 to 160 degrees, do not let burn. Take off heat
8. Add double cream and stir until mixed
9. Add in Orange juice and return to heat.
10. Bring to boil for 1 minute
11. Take of heat, add butter and gently hand whisk until butter dissolves.
12. Set aside to cool
Serve with a side of vanilla ice cream withe the caramel sauce served reserved (very rich).
