Orange Soured Cream Cakes with Syruped Papaya

Name: Orange Soured Cream Cakes with Syruped Papaya
Total time: 1 h 10 min
Yield: 12 cakes
Cuisine: caribbean
Ingredients: 140g softened butter; 200g caster sugar; 4 large eggs; finely grated zest of 2 oranges; 142ml carton soured cream; 175g self-raising flour; icing sugar for dusting; 250ml orange juice (including juice of above oranges); 175g caster sugar; 1 vanilla pod split lengthways; 2 papayas halved, seeded and peeled, then cut into 1cm pieces

5.00 (3)

⏱ 70 mins 🍽 12 cakes 🌶 caribbean ✅ More effort 🏷 Dessert

These individual cakes offer a tropical twist on a classic dessert. The batter, flavoured with orange zest and enriched with soured cream, bakes into light, tender sponges. They are served warm with a glossy vanilla-orange syrup simmered with fresh papaya pieces. This recipe yields 12 cakes and is suitable for a buffet, lunch, or a sweet afternoon treat, bringing a taste of the Caribbean to your table.

Ingredients

140g softened butter
200g caster sugar
4 large eggs
finely grated zest of 2 oranges
142ml carton soured cream
175g self-raising flour
icing sugar for dusting
250ml orange juice (including juice of above oranges)
175g caster sugar
1 vanilla pod split lengthways
2 papayas halved, seeded and peeled, then cut into 1cm pieces

Method

Set your oven to fan 160C/conventional 180C/gas 4. Prepare 12 muffin moulds by lightly buttering them and fitting a parchment paper disc into each base.
Combine the softened butter and caster sugar, creaming them together using a food processor or electric mixer. Incorporate the eggs individually, ensuring each is fully beaten in. Stir through the orange zest and soured cream, then gently fold in the self-raising flour. Distribute the mixture among the prepared moulds and bake for 20-25 minutes until the tops feel firm.
As the cakes bake, place the orange juice and 175g caster sugar into a saucepan. Scrape in the seeds from the split vanilla pod and add the pod itself. Bring the mixture to a rapid simmer and cook for about 15 minutes until it thickens into a syrup. Take out the vanilla pod, add the prepared papaya pieces, and simmer gently for a few minutes to soften the fruit slightly.
Once baked, remove the cakes from their moulds and peel off the parchment liners. Place them right side up on serving plates. Top each cake with generous spoonfuls of the warm syruped papaya and finish with a light dusting of icing sugar. Both components can be prepared up to 24 hours in advance and stored separately in airtight containers. Reheat gently or serve cold.

Nutrition (per serving)

Calories329 kcal

Fat14 g

Saturates8 g

Carbs49 g

Sugars33 g

Fibre1 g

Protein4 g

Sodium180 mg

Recipe details

Skill levelMore effort

CategoryDessert

Cuisinecaribbean