Monday, March 25, 2013

Orange & matcha upside-down cake – or if we are hungry for colours

Orange & matcha upside-down cake






Orange & matcha upside-down cake






Orange & matcha upside-down cake






Orange & matcha upside-down cake


I don’t know how you feel about upside-down cakes, but I love them. Preparing an upside-down cake is the simplest way to caramelize the fruits in a cake: I don’t have to struggle with caramelising the fruits, it will just happen in the oven.
So this is a sponge cake turned upside down: the green tea makes it a little bit more interesting, the blood orange makes it a little bit sourer, and the vanilla custard makes it creamier.
I think it works with any kinds of citruses. I need some colours to start the spring season!



Orange & matcha upside-down cake



Orange & matcha upside-down cake with vanilla custard

Ingredients:

For the matcha sponge:

-          135 g flour
-          90 g potato-starc
-          9 tsp. matcha
-          1½ tsp. baking powder
-          6 eggs
-          270 g sugar
-          3 tbsp. confectioner’s sugar
-          240 ml sunflower oi
-          6 tbsp. lemon juice
-          Grated zest of a lemon
-          Pinch of salt
-          Blood orange (peeled and sliced)
-          3 tbsp. brown sugar
-          Butter and flour (for the pan)

For the vanilla custard:

-          4 egg yolks
-          80 g sugar
-          1 tbsp. flour
-          1 vanilla pod / 1 tsp. vanilla extract
-          200 ml heavy cream
-          400 ml milk





  1. For the sponge: Beat the egg yolks with the sugars with an electric mixer until they get thick and lighter in colour. First pour the oil gradually, and then add the lemon juice and lemon zest to the egg yolks while stirring it continuously. Whip the egg whites with the salt with an electric mixer until stiff peaks form. Sieve together the remaining dry ingredients, and add them to the egg yolks. Finally fold the egg whites into the batter.
  2. Preheat oven to 160°C. Butter the cake pan, and then sprinkle it with flour. Pour the batter into the pans. Bake it until it turns golden brown.
  3. For the vanilla custard: Beat the egg yolks with the sugars with an electric mixer until they get thick. Then add the vanilla and the flour to it. Pour the cream and the milk gradually to the egg yolks while stirring it continuously. Then cook the custard above steam until it thickens.
 


Orange & matcha upside-down cake






Orange & matcha upside-down cake






Orange & matcha upside-down cake






Orange & matcha upside-down cake






Orange & matcha upside-down cake

5 comments:

  1. This cake is awesome! love it ♥

    ReplyDelete

  2. Hi

    Cooking when trying to lose body fat can Be tricky, we all know that. But today I got good news for you!

    My friends Karine Losier and Dave Ruel spent the past year or so crafting the perfect "metabolic" recipe book.

    I highly recommend this for your kitchen if you want to get leaner, do it faster, and have it taste BETTER than ever:

    My TOP Fatloss Recipe Book <--- see how tasty

    Quickly:

    What is "metabolic cooking"?

    Simply stated, it's a unique way of preparing food that combines nutrients specifically geared for melting off body fat FASTER than normal.

    Here's what I really love about Metabolic Cooking:

    1. The recipes are made from foods with a high Metabolic Thermo-Charge; more calories burned faster without losing taste...

    2. They structured the cookbooks around their incredibly helpful "Metabolic Nutri-Profile"... makes it SUPER easy to use...

    3. It's been specifically designed to fight the Metabolic Adaptation Phenomenon: That is what happens when you are on a dietplan and you all of a sudden stop dropping bodyfat!

    Taste, ease, and metabolism-boosting power.

    You need nothing more. The BEST recipes for faster fat loss <--- Yummy recipes to melt bodyfat

    Talk to you soon,

    Ana

    ReplyDelete