Orange and Caramel Custard Cake

Orange and Caramel Custard Cake

In my previous recipe where I presented  a simple method to preserve oranges. This well might put them into good use with a recipe which I think many of you might like. I added a little bit of touch with Thai tea and coconut oil which gives an unbelievable fragrance to the cake. I’m at the beginning of learning how to bake. If you have any tips or techniques you wish to share, please don’t hesitate to send me some. 

Ingredients for caramel

•  90g raw sugar

• 1 tbsp water

Ingredients for custard

• 3 eggs

• 80g sugar

• 250ml soy milk

• 1 tsp vanilla extract

• Ingredients for cake

• 90g cake flour

• 2 eggs

• 30g sugar

• 30ml coconut oil

• 30ml Thai tea (or milk)

• A pinch of salt

• 3-4 orange preserved (look up recipe on my website)

For meringue

• 2 egg whites

• 40g sugar

• ½ tsp cream of tartar or lemon juice

How to make

• Instructions:

  1. Start by making the caramel. In a pan, heat the raw sugar and water over medium heat. Stir occasionally until the sugar is dissolved and turns a deep amber colour. Remove from heat and let it cool.

  2. Next, make the custard. In a mixing bowl, whisk the eggs and sugar together until pale and fluffy. Then add the soy milk, vanilla extract, and a pinch of salt. Whisk until well combined.

  3. Preheat your oven to 180°C (350°F). Grease a 6-inch cake tin and line the bottom with baking paper. Pour the caramel into the bottom of the tin, spreading it evenly.

  4. In another mixing bowl, whisk the cake flour, eggs, sugar, coconut oil, Thai tea (or milk) and a pinch of salt until well combined. Pour the batter into the tin, over the caramel.

  5. Carefully pour the custard mixture over the cake batter. Use a knife to create a swirl pattern.

  6. To make the meringue, in a clean mixing bowl, whisk the egg whites, sugar and cream of tartar or lemon juice until stiff peaks form. Spread the meringue on top of the custard mixture.

  7. Place the cake tin in a larger tin and fill the larger tin with enough hot water to come halfway up the sides of the cake tin. This will create a bain-marie to bake the cake.

  8. Bake for 50-60 minutes or until a skewer inserted into the centre comes out clean. Once done, remove the cake from the oven and let it cool in the tin for 10 minutes. Run a knife around the edges of the tin to loosen the cake, then invert it onto a plate.