Salted Butterscotch & Orange Sponge Cake
with Zesty Whipped Cream & Walnuts
- Milk
- Gluten
- Wheat
- Walnut
- Eggs
- Pecan
- Cashew
- Peanuts
- Milk
- Walnut
- Pistachio
- Macadamia
- Pine nut
- Brazil nut
- Hazelnut
- Sesame
- Soy
- Almond
- May contain traces of allergens
- Wheat
- Gluten
Festivities are not complete without a delicious sweet treat and this one takes the cake! A light orange sponge meets sticky salted butterscotch, zesty whipped cream and a roasted walnut crumb. You’ll be after more than one slice of this one.
Ingredients
1
Orange
1 packet
Cream
(Contains: Milk; )
1 packet
Basic Sponge Mix
(Contains: Gluten, Wheat; May be present: Pecan, Cashew, Peanuts, Milk, Walnut, Pistachio, Macadamia, Pine nut, Brazil nut, Hazelnut, Sesame, Soy, Almond)
1 packet
Walnuts
(Contains: Walnut; )
1 packet
Caster Sugar
(May be present: Pecan, Cashew, Peanuts, Milk, Walnut, Pistachio, Macadamia, Pine nut, Brazil nut, Hazelnut, Sesame, Soy, Almond, Wheat, Gluten)
Not included in your delivery
200 g
butter (softened)
(Contains: Milk; )
¾ cup
milk
(Contains: Milk; )
1 tsp
cinnamon
100 g
brown sugar
15 g
butter (for the sauce)
(Contains: Milk; )
3 piece
egg
(Contains: Eggs; )
Nutrition Values
Cooking Steps
• Preheat oven to 180°C/160°C fan-forced. Grease and line a cake tin. Zest orange to get a generous pinch, then halve. Roughly chop walnuts. • In a large bowl, place 200g caster sugar and the butter (softened). Mix with electric beaters until pale and fluffy, 3-5 minutes. • Add the eggs and beat until smooth, 1-2 minutes. Add basic sponge mix, the milk, cinnamon and a good squeeze of orange juice and fold with a spoon until just combined. TIP: To avoid clumps of butter in your mixture, allow your butter to soften to room temperature first!
• Pour cake batter into lined tin. Bake for 45 minutes - 1 hour. Set aside to cool completely in tin. TIP: To check if the cake is done, stick a knife or skewer in the centre and it should come out clean.
• While cake is cooking, heat a medium frying pan over medium-high heat. Toast walnuts, tossing, until golden, 3-4 minutes. Transfer to a bowl and set aside. • Heat a medium saucepan over medium-high heat. • Add 150g longlife cream, 100g of brown sugar, the butter (for the sauce), a good pinch of salt and cook, whisking until well combined, 5 minutes. • Set aside until thickened. TIP: the sauce will thicken as it rests!
• While the cake is cooling, using electric beaters, whisk the remaining cream and orange zest in a large bowl or jug until soft peaks form and almost doubled in size, 3-4 minutes. • When sponge cake has cooled, remove cake from tin and transfer to a serving board. • Top cake with zesty whipped cream and drizzle over salted butterscotch sauce. Sprinkle over toasted walnuts. • Cut cake and divide slices between plates to serve. Enjoy!
