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| ORANGE
UPSIDE DOWN CAKE |
FOOD
& COOKING VIDEO |
 |
 Watch
the video on how to make Orange Upside Down Cake with
Eric Lanlard
Eric Lanlard is a French pastry chef (pâtissier)
who originally trained at Le Grand Patisserie in Brittany
before moving to Luxembourg to study the craft of
Chocolatier with Arens-Scheer. Head hunted by Albert
and Michel Roux Eric came to London in 1989 to work
at Le Gavroche. He was soon promoted to run their
entire Patisserie business where he remained for six
years before going his own way.
Since then he has opened a wholesale business, known
as Laboratoire 2000, which was set up in 1995, bringing
a fresh new style to the bakeries of London restaurants,
caterers and London’s leading retailers including
Fortnum and Masons. In 2000 Savoir Design was launched
to satisfy the demand for the same inspirational cakes,
but created on a bespoke basis, for such famous clients
as Madonna, Brooklyn Beckham's 1st birthday cake and
many more.
In 2007 the wholesale side of the business was closed
down and saw the launch of a new retail venture called
Cake Boy . . . selling the most delicious and inspiring
patisserie and London’s ‘cutest’ cupcakes!
Eric has also written and published a book entitled
Glamour Cakes and is currently in his second TV series
Baking Mad on Channel Four.
ORANGE UPSIDE DOWN CAKE
This Orange Upside Down Cake recipe has been
created by Eric Lanlard . . . perhaps the video will
inspire you to get baking one for yourself!
Ingredients
200g butter, unsalted
200g golden caster sugar
5 eggs
200g self raising flour
50g golden syrup
4 large oranges (if in season blood orange)
150ml water
Method
- In
a small saucepan bring to the boil 150ml of water
and 200g of sugar.
- Slice
the oranges in thin slices keeping the peel.
- Place
in the syrup and leave to simmer for 10 minutes.
- Line
a shallow 22cm spring-form cake tin with paper and
grease it.
- Cream
the butter and sugar together until light and fluffy.
- Beat
in the eggs and then fold in the flour.
- Place
the drained slices of oranges into the base of the
tin.
- Add
the golden syrup, then spoon the cake mixture on top.
- Bake
for 1 hour or until the cake is cooked through.
- Cool
the cake in the tin, turn out and remove the paper.
- To
serve pour the poaching syrup over the cake.
Some
alternative ideas
- Poach
some peeled pear halves in a light syrup flavoured
with gin and few juniper berries. Replace the golden
syrup with some light caramel. It will be a great
desert.
- Fresh
plum - first roast the fresh plums, cut in half, in
the oven with some light brown sugar and some mixed
spices. When soft and sweet, get rid of the excess
juice and follow the recipe replacing the fruits with
the plum and no golden syrup.
All
theses recipe are best eaten on the day as the juice
of the fruits start to run through the light sponge
and make it soggy.
For more ideas visit www.bakingmad.com
Email
Hub-UK : info@hub-uk.com
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