Hot Orange Cake
The tangy soured cream filling melts deliciously into the hot cake, so it should be served quickly. The syrup is really meant to be optional as the pudding is sufficiently good without it, but I always seem to be able to find the few seconds needed to make it - and on occasions (not just special ones!) I add some Cointreau. Around Christmas, tangerines or satsumas can be substituted for the oranges.
INGREDIENTS:
115 G/4 OZ. UNSALTED BUTTER
115 0/4 OZ CASTER SUGAR
2 LARGE EGGS, SEPARATED
115 G/4 OZ SELF-RAISING FLOUR
JUICE AND FINELY GRATED RIND
OF 3 SMALL ORANGES
225 ML/8 FL 07. SOURED CREAM
FRESH ORANGE SEGMENTS WITH
ALL THE PITH AND SKIN REMOVED
ICING SUGAR, FOR SIFTING
(OPTIONAL)
SYRUP (OPTIONAL): 5 Tssf, ORANGE JUICE
TBSP ConsrruEAu (Optional)
7-8 TBSP ICING SUGAR
DIRECTIONS:
Set the oven to 180°C/350°F/Gas 4. Butter a 20 cm/5 inch spritigform or non-stick cake tin.
Beat together the butter and 85 g/3 oz of sugar until light and fluffy. Beat in the egg yolks, then stir in half the flour and the juice and rind of I orange.
In a clean, dry bowl, whisk the egg whites until soft peaks form, then gradually whisk in the remaining sugar. Using a large metal spoon, gently fold into the orange mixture with the remaining flour. Spoon into the tin and bake for 20-30 minutes until golden and springy to the touch.
Meanwhile, lightly beat the soured cream with the remaining orange juice and finely grated rind.
To make the syrup, if using, gently warm the orange juice, Cointreau, if using, and icing sugar in a small saucepan just before the cake is cooked.
Remove the cake from the oven, leave for 2 minutes, then turn out and cut in hall horizontally using a bread knife. Quickly prick the top of the cake all over, then brush with the syrup, if used, and spread the soured cream over the bottom half", then cover with the top half. Top with orange segments, sift. icing sugar over if the syrup has not been used and serve while the cake is still very warm.
