I've had this plum streusel cake in my mind for over one week.
But for some reason that I cannot grasp, I never buy plums.
So yesterday I couldn't take the cooking cravings anymore, and the only fruit I had was oranges.
(I must recall that the supermarket is closed on Sunday here in Germany)
I really wanted to make a fruity dessert, but...
Here I was, still dreaming of plums, raspberries, bluberries, and so on - even the ordinariness of apples! - to be left with oranges - which, unnervingly, are the faintest flavoured oranges I've ever bought.
Well... there is nothing like googling "orange dessert recipes" for inspiration, or so thought I.
I couldn't decide on a cake, still drooling over "berry streusel" pictures instead. Finally, I came to realize that it had to be what it had to be, and held my chin up facing the tennis-ball-shaped spheres on the counter.
I think I'm going through a bad kitchen karma period.
After a first attempt to follow a recipe I found online (which I could already tell wouldn't work - why in the world did I even use it!?) and ending up with a butter-egg float batter... (really -.- this has got to be bad kitchen karma), already mad, but not quite to throw in the towel (after all, I already had the perfect caramelized oranges), I decided to do things my own way, and the cake finally came out pretty nice :)
The best part is... the first bite of this cake instantly reminded me of crêpes suzette, my ever favourite among my father's few staple dessert recipes (though he would do them without alcohol - we were three kids at home!). They still are one of my favourite desserts, maybe even top five - and, oddly enough, they have got orange.
Pound Cake de Arroz com Laranja Caramelizada
100g de mel
175g de manteiga
4 colheres de sopa de açúcar
4 colheres de sopa de mel
4 colheres de sopa de maple syrup
3 ovos M
1 pitada de sal
125g de farinha normal
50g de farinha de arroz
1 colher de chá de fermento
1) Cortar duas laranjas em rodelas bem finas; retirar a casca à terceira laranja com um descascador, sem atingir a parte branca, reservar o interior; cortar a casca em tiras finas,
2) Aquecer uma frigideira metálica larga em lume alto; no interior, deitar o mel e distribuir as fatias de laranja, reduzir para lume médio; deixar cozinhar lentamente, cerca de 20-30 minutos, até as laranjas estarem douradas mas a calda não demasiado espessa,
3) Untar bem uma forma para bolos redonda com manteiga, deitar algum mel no fundo e dispor as rodelas de laranja e a casca por cima,
4) Bater a manteiga até estar cremosa; juntar (à vez, batendo sempre bem após cada adição) o açúcar e o sal, o mel, o maple syrup, cada um dos ovos, e por fim o sumo espremido da laranja reservada anteriormente,
5) Incorporar as farinhas e o fermento aos poucos, com um salazar,
6) Espalhar sobre as laranjas e levar ao forno a 170ºC durante cerca de 40 min.
Rice Pound Cake with Caramelized Oranges
4 tbsp sugar
4 tbsp honey
4 tbsp maple syrup
3 medium eggs
a pinch of salt
125g regular flour
50g rice flour
1 tsp baking powder
1) Thinly slice two of the oranges; peel the third orange, set the core aside; thinly slice the peel,
2) Heat a metalic skillet over high heat; inside, pour the honey and spread over the orange slices; reduce to medium heat and let cook until oranges are golden (20-30 min),
3) Grease a round cake pan with butter, pour some honey inside and spread the caramelized orange slices over,
4) Cream butter; mix in, each at the time, sugar and salt, honey, maple syrup, each egg and finally the squeezed juice from the third orange,
5) Fold in the flour and baking powder,
6) Spread batter over the oranges and bake at 170ºC for about 40 min.