My pregnancy cravings are taking a great toll on me. Also my beloved’s decision of grounding me
from eat outs makes it more difficult to satisfy these crazy cravings. After my
bday, I had a serious craving for cream cakes…frozen cream cakes…!!!.I decided
to make a carrot butter cream cake at home. Within few minutes I found the best
recipe online and gathered all the ingredients. In an hour the carrot cake was
ready. I was left with the frosting part. All the instructional videos showed
the quickest and easiest recipe for the frosting, but I lacked the one main
device for making it- the HAND MIXER!!! L.
Still I had a gut feeling that the frosting would come out perfectly fine if I
used the electric mixer. But to my dismay things turned out the other way round,
and my carrot cake was left barren without the beauty of a frosting. Though it was
a flop show, I thoroughly enjoyed my spongy carrot cake and ordered a hand
mixer online for the unsatisfied longings of mine. While the hand mixer was on
its way, I planned to make a juicy upside-down orange cake. This was just one
of my experiments with baking. I saw this recipe on Living foods by chef Rakhi
and decided to try it as soon as I get those imported oranges (nay, not the
green ones), she used in the recipe.
The recipe is truly a simple one. A simple spongy cake with
a glossy- syrupy-layer of sugar glazed orange slices. It took me around 45
minutes to sugar glaze the orange slices and 10 minutes to make the batter.
Since the recipe requires you to cut the orange slices with the peel, I made it
sure to cook the slices properly in the sugar syrup until soft. Then I made the
batter with flour, castor sugar, baking powder, egg, and oil and poured it over
the sugar glazed oranges and the remaining syrup in a greased baking dish. After
pre-heating the oven, I kept the batter to bake for about 25 minutes at 160
Degree Celsius.
Result: I had poured
a lot of sugar syrup which made it difficult for the cake to come out of the
dish. So next time I will make sure not to over pour the syrup. Just a filmy
layer of syrup would be enough to give a glossy texture to the cake. Also I had
sliced the oranges as such with the peel as the recipe demanded, which took a
while to cook in the syrup. But after the cake was done some of the slices were
easily chew-able, whereas some were not. So next time I would peel of the skin
and then slice the oranges.
Rest came out well.For the whole recipe check out living foods official website.
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| Upside down Orange cake |
