Prep Time
Cook Time
Total Time
Servings
Ingredients
Recipe courtesy of Chef Shahir Massoud
1 cup brown butter
¾ cup sugar
¾ cup plain yogurt
2 tsp vanilla bean paste
1 egg
1 Florida orange, zested
2/3 cup AP flour
2/3 cup semolina flour
1 tsp salt
2 tsp baking powder
¾ cup Florida Orange Juice
½ cup sugar
¼ cup butter, cold and cubed
240 mL crème fraiche
3 tbsp powdered sugar
1 tsp vanilla bean paste
Pinch of salt
Instruction
Preheat your oven to 350 degrees.
In a mixing bowl, cream together the brown butter and sugar by whisking for 2 minutes or until combined and lightened.
Add the yogurt, vanilla, egg, and orange zest and whisk to combine.
In a separate bowl, whisk together the AP flour, semolina, salt, and baking powder to combine.
Add the dry ingredients to the wet and mix just to combine.
Divide the batter into individual muffin tins (to make personal cakes!) leaving some room for the cakes to rise.
Transfer to the oven and bake for 20-25 minutes or until a cake tester comes out clean.
Make the caramel by bringing the Florida Orange Juice and sugar to a boil.
Reduce until the sugar and juice reaches a light caramel stage, then remove from the heat and swirl in the cold butter.
Whisk together the crème fraiche, powdered sugar, vanilla, and salt.
When the cakes are ready, remove from the oven then top with some of the Orange caramel, followed by a dollop of the whipped crème fraiche. Enjoy!
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