Orange and Almond Sponge With Butterscotch sauce and Pistachio Praline

For the Sponge:

• Melt the butter and keep it separately.
• Beat the eggs and sugar in a large bowl until it looks fluffy.
• Add the orange juice and zest, mix well.
• Sift the flour, baking powder, bicarbonate of soda and almonds into the egg mixture.
• Fold gently without any lumps.
• Finally fold the butter into the mixture.
• Grease 4 ramekins with butter and dust it with flour. Pour the mixture equally into the ramekins.
• Preheat the oven to 180 degree Celsius.
• Take a large tray, fill with boiling water and then place the ramekins inside that.
• Bake it in the preheated oven for 25 minutes or until a skewer inserted comes out clean.

Note: The cooking time might vary according to the size of the dish you are using.

For Butterscotch sauce:

• Heat together butter, sugar and honey in a heavy based pan in medium to low heat.
• Once everything is melted completely, heat it for 2 to 3 minutes stirring continuously.
• Take it off from heat, add the extract and cream little by little, stirring continuously.

For Pistachio Praline:

• Heat the pistachio, sugar and lemon juice in a pan, stirring continuously.
• When it reaches a consistency of 1 string consistency, take it off from heat and pour it in a baking parchment paper.
• After it hardens, bash it with a rolling pin to crumble into pieces.

Note: To check the one string consistency, wet your hands with cold water. Take a small amount of syrup between your two fingers, when you press and release, you should see a small thread between your two fingers.