Upside Down Orange Cake with Orange Ginger Ice Cream
Prep Time: 1 hr 10 mins
Cook Time: 1 hr + standing + freezing
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Orange Ice Cream
200ml thickened cream
½ tsp ground ginger
4 egg yolks
4cm piece ginger, grated
130g caster sugar
Upside-Down Orange Cakes
1 large orange
100g brown sugar
125ml sour cream
150g self-raising flour
1 tsp ground ginger
Pinch mixed spice
Caramel (for base of cakes)
150g caster sugar
25g butter, chopped
1. To make orange ice cream, using a vegetable peeler, thinly peel zest in strips from the oranges, ensuring there is no pith.
2. Place the zest, milk, cream and ground ginger in a medium saucepan over lowest heat until warm. Set aside for 1 hour to infuse. Strain.
3. Squeeze the zested oranges and place the juice in a small saucepan with half the fresh ginger, 50g of the sugar and 125ml water. Simmer until thickened to form a syrup. Cool. Strain.
4. Return infused milk mixture to a simmer over low heat with remaining fresh ginger. Whisk egg yolks and remaining sugar in a large bowl until pale and creamy. Slowly add hot milk mixture, whisking continuously. Return mixture to saucepan. Stir over a low heat until thick enough to coat the back of a spoon. Stir in the strained orange and ginger syrup. Strain mixture into a bowl. Cool. Churn in an ice-cream maker according to manufacturer’s instructions.
5. Preheat oven to 160C. Grease 6-holes of a 3/4 cup (180ml) capacity, muffin or dessert pan. Line bases with circles of baking paper.
6. To make the cakes, finely grate the zest off the orange (avoiding any pith) and place in large bowl of a stand mixer fitted with a whisk attachment.
7. Using a sharp knife, slice away ends of orange. Stand on one flat end and cut away skin. Cut into six 5mm-thick slices. Place in prepared pan holes.
8. To make caramel for base of cakes, place the sugar in a small frying pan over medium heat. Cook, swirling occasionally, until golden brown. Add butter (it will sizzle) and whisk to combine. Spoon caramel into prepared pan holes over orange slices.
9. Add the butter and brown sugar to the mixer bowl. Whisk until pale and creamy. Whisk in egg. Fold in half the flour, then half the sour cream. Repeat. Divide batter among pan holes.
10. Bake for 40 minutes or until a skewer inserted into the centre comes out clean.
11. Stand 5 minutes then run a flat bladed knife around edges of cakes to loosen. Place board on top of muffin pan and invert to release cakes.
12. Serve cakes warm with ice cream.