Ottolenghi’s Star Anise, Fig and Orange Soda Bread
Caramelised Orange Pudding with Vanilla and Maple Syrup
Adapted from OTK Shelf Love
- 4 large oranges roughly (you’ll need 2 to slice and char, the zest of two and the juice of around 2, 110ml in total)
- 285ml maple syrup (165ml for the pudding, 120ml for the syrup) (10 fl oz.)
- 160g plain/ AP flour (5.6 oz)
- 65 ground almonds / almond meal (2.3 oz)
- 2 tsp baking powder
- 1/4 tsp salt (less if using salted butter)
- 345g butter (225g for the pudding, 120g for the syrup) (12.2 oz, around 3 sticks)
- 3 eggs plus one yolk (I used UK medium-large, around 60g/2.1oz each without shells)
- 1 tbsp vanilla bean paste
- 225g light brown soft sugar (7.9 oz)
- To serve: barely sweetened, vanilla-flavoured whipped cream or vanilla ice cream, or just plain double / heavy cream (whichever you choose, you don’t want it too sweet as the pudding is sweet enough)
- Preheat the oven to 160C / 325F. Line a 30x20cm / 8 x 12 in baking tin (not loose-bottomed) with parchment with some overhang. The type of tin is important: a light-coloured metal tin is ideal. I used white enamel. If using glass or ceramic, you may need to reduce the oven temperature or use a water bath.
- Thinly slice 2 oranges. Char them in a hot non-stick pan for 1-2 minutes per side. My pan did not like this, but I’d recommend wiping round the pan with a little flavourless oil to help it along if the non-stick isn’t very non-stick anymore.
- Pour 120ml maple syrup into base of tin. Top with the charred orange slices.
- To make the pudding, beat the butter, salt and sugar. Add the eggs one at a time and then the egg yolk. Add baking powder, flour, salt, almonds and combine. Finally, add the zest of 2 oranges, the juice of about 1 (60ml), 2 tbsp maple syrup and the tbsp vanilla paste and combine.
- Dollop on top of the oranges, taking care not to dislodge them. Smooth roughly.
- Bake for about 55 mins – 1 hour to moist crumbs. It shouldn’t be too cakey, as it’s a pudding with a large amount of fat and sugar in it and puddings are meant to be squidgy.
- Towards the end of the baking time, make the syrup. Heat up 120g butter, 120ml maple syrup and the 50-60ml orange juice (around 1 orange). Boil for about a minute, taking care not to burn.
- Once the pudding is out of the oven, stab all over with a skewer and pour the sauce over it evenly. Serve immediately, or re-heat to serve as leftovers. Keep in the fridge.
Melissa Clark’s Blood Orange Olive Oil Cake
Adapted from here. Phenomenally moist and strongly orangey, this is a cake I will be making again!
- 3 blood oranges
- 200g sugar (7oz)
- 3 US large eggs (UK medium-large)
- 210g plain/ all purpose flour + 1 tbsp
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda / bicarb
- 1/4 tsp salt
- 133g pure olive oil (I used light)
- Around 93g full-fat Greek yogurt (3.3oz)
- Preheat oven to 350F / 180C (convection). Grease and line a 2lb/900g loaf pan.
- Zest all 3 of the oranges. Mix with the sugar in a small bowl, using a fork or your fingers.
- Peel and segment two of the oranges and cut the segments in half by width. Toss the pieces in a tablespoon of flour to help stop them sinking.
- Squeeze the remaining orange and then add yogurt so that orange juice plus yogurt weighs 158g. I found my orange released 65 juice so I added 93g yogurt.
- Mix the flour, baking powder, baking soda and salt in a bowl.
- In a large bowl or the bowl of a stand mixer, mix the sugar, eggs, yogurt mixture, olive oil until well combined.
- Add the dry ingredients (flour mixture) and combine well, scraping down the sides and bottom.
- Transfer to the loaf pan.
- Bake for around 50-55 minutes. (Mine took 50.) A skewer should come out clean from the middle.