Photo by Judy at Two Broads Abroad
Judy at Two Broads Abroad's Notes:
Expand2 Medium tangelos sliced in eigths Ask a question about this ingredient
1 ounce Stick unsalted butter Ask a question about this ingredient
1 cup maple syrup Ask a question about this ingredient
1 Whole chili arbol Ask a question about this ingredient
1 Stick unsalted butter Ask a question about this ingredient
1 cup Plus 2 tablespoons packed brown sugar Ask a question about this ingredient
1 egg Ask a question about this ingredient
1 cup espresso cold Ask a question about this ingredient
1 cup molasses Ask a question about this ingredient
6 ounces bitter sweet chocolate melted Ask a question about this ingredient
2 1/2 cups flour Ask a question about this ingredient
1 tablespoon cinnamon Ask a question about this ingredient
1/2 teaspoon ground chili arbol powder Ask a question about this ingredient
1/4 teaspoon white pepper Ask a question about this ingredient
1 tablespoon baking powder Ask a question about this ingredient
1 teaspoon baking soda Ask a question about this ingredient
Line a 9 inch round baking pan with parchment paper. Grease sides of pan.
Ask a question about this stepAdd 4 oz of butter and whole chili arbol (it's important to keep the chili whole so that it doesn't get too spicy) to a sauce pan and melt. Add syrup and cook for 2 minutes. When combined, add sliced tangelos stir and cook for 5 minutes. Remove tangelo slices to the parchment papered baking pan. Arrange in a circular pattern. Continue cooking the butter, chili and syrup until reduced to the hard crack stage or 10 more minutes. When the mixture is thick, pour on top of the sliced tangelos.
Ask a question about this stepWhip 4 oz of butter and brown sugar until creamy and fluffy. Add egg, beat until fluffy.
Ask a question about this stepIn a separate bowl sift dry ingredients together. Then add to the butter/egg batter.
Ask a question about this stepCombine espresso and molasses and add slowly to the batter. Once the liquids are incorporated and fully mixed fold in the melted chocolate. Pour batter on top of the tangelo slices and syrup.
Ask a question about this stepBake in a 350 oven for about 50 minutes or until a knife inserted comes out clean.
Ask a question about this steplooks gorgeous and sounds great!
Thanks so much.
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
Looks good, Judy - hope to see you at Camp Blogaway in May.