Quick Links

Orange and Almond Sponge With Butterscotch sauce and Pistachio Praline

A nice sweet dessert that goes well during winters due to its rich ingredients.

Orange Almond Sponge With Butterscotch sauce and Pistachio Praline

Ingredients

For the sponge:

Plain flour- 60 g / 2 oz
Butter- 50 g / 2 oz
Brown Sugar- 60 g/ 2 oz
Ground Almonds( without skin)- 40 g/ just less than 2 oz
1 tsp Grated zest of orange
2 Eggs
3 tbsp Freshly squeezed orange juice-

Butterscotch sauce:

1/2 tbsp Butter
2 tbsp Brown sugar
75 ml Cream
1 tbsp Honey
1/2 tsp Vanilla extract

Pistachio Praline:

1 tbsp Pistachio without shell
2 tbsp Brown sugar
1 tsp Lemon juice

Instructions

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.

Notes

To Serve:

Place the sponge in individual serving plates, pour the warm sauce on top. Finally top it up with pistachio praline.

To enjoy the real taste of this dessert, serve while they are still warm

Additional Notes:

You can replace brown sugar with caster sugar for sponge.
For the butterscotch sauce, you can use caster sugar and brown sugar mixed.
For the praline also you can replace with caster sugar.

Recipe submitted by Ayeesha Riaz

Orange and Almond Sponge With Butterscotch sauce and Pistachio Praline

A nice sweet dessert that goes well during winters due to its rich ingredients.

For the sponge:

Plain flour- 60 g / 2 oz
Butter- 50 g / 2 oz
Brown Sugar- 60 g/ 2 oz
Ground Almonds( without skin)- 40 g/ just less than 2 oz
1 tsp Grated zest of orange
2 Eggs
3 tbsp Freshly squeezed orange juice-

Butterscotch sauce:

1/2 tbsp Butter
2 tbsp Brown sugar
75 ml Cream
1 tbsp Honey
1/2 tsp Vanilla extract

Pistachio Praline:

1 tbsp Pistachio without shell
2 tbsp Brown sugar
1 tsp Lemon juice

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.

To Serve:

Place the sponge in individual serving plates, pour the warm sauce on top. Finally top it up with pistachio praline.

To enjoy the real taste of this dessert, serve while they are still warm

Additional Notes:

You can replace brown sugar with caster sugar for sponge.
For the butterscotch sauce, you can use caster sugar and brown sugar mixed.
For the praline also you can replace with caster sugar.

Dessert

Indian

Comments

meeta

December 26, 2010 at 8:15 pm

hi aunty,

how come u have selected a recipe which has eggs in it…..

Ayesha Ali

March 9, 2011 at 8:37 am

Hello Aunty,
I am a big fan of your site,and I regularly make your recipes n they come out great! But today I got stuck,..this recipe of orange sponger with butterscotch sauce does not mention baking powder in the ingredients list and neither bicarbonate of soda,..but it’s mentioned in the instructions and I don’t know how much to to put off each .plz help would b great full .
Thanku so much
Ayesha Ali

Ayesha Ali

April 4, 2011 at 10:39 am

Manjula aunty I kept checking to see if u had replied n u did not, plz kindly do I really want to make this dessert. Thanku

All Recipe Categories

Festival Recipes

Special Diets

Special Occasions

Misc

Orange and Almond Sponge With Butterscotch sauce and Pistachio Praline

Quick Links

Orange and Almond Sponge With Butterscotch sauce and Pistachio Praline

Ingredients

For the sponge:

Butterscotch sauce:

Pistachio Praline:

Instructions

For the Sponge:

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

For Butterscotch sauce:

For Pistachio Praline:

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.

Notes

Orange and Almond Sponge With Butterscotch sauce and Pistachio Praline

For the sponge:

Butterscotch sauce:

Pistachio Praline:

For the Sponge:

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

For Butterscotch sauce:

For Pistachio Praline:

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.

Comments

meeta

Ayesha Ali

Ayesha Ali

Leave a Reply Cancel reply

Check other Recipes

Gulab Jamun

Tomato Chutney

Zucchini Rice

Palak (Spinach) Paneer