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

Method:

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

Recipe courtesy of Ayeesha Riaz