Ingredients

• For the sponge:
• 100 gms - plain flour
• 50 gms - butter
• 60 gms - brown sugar
• 1/2 tsp - baking powder
• 60 gms - ground almonds (without skin)
• 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

How to Make Orange and Almond 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 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.
• Recipe Courtesy: Taste of Pearl City