A Fantastic Glaze for the Gâteau à l’Orange

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When you store things, always label, always label, always label!!!

I found a mystery jar in the fridge of what appeared to be caramel. It also smelled like caramel and even tasted like caramel but with something wonderfully extra that I couldn’t define. Cursing myself for once again not bothering to label the jar, thinking there was no way I wouldn’t forget what it was, and having proven myself wrong yet again, I was determined to figure it out. For one thing, how could caramel have stayed fluid and un-crystallized for so many months? I needed to know.

I had made the Gâteau à l’Orange the day before and something told me that not only would the ‘caramel’ not overwhelm the orange flavor, it might even enhance it. I drizzled some of the glaze on top of a slice and a marvelous synergy took place. Not only is the sauce slightly orange in color, its texture and flavor are perfect with the cake.

I started going through all the many recipes of the past year that might have used some form of caramel and eureka! It wasn’t really caramel, it was the Butterscotch Toffee Sauce from the Sticky Toffee Pudding in Rose’s Heavenly Cakes that I made 5 months ago! Yes: that mystery flavor was butterscotch from the dark brown Muscovado sugar and the slight tang from the molasses it contains plus the lemon juice which also served to maintain it’s creamy texture even after several trips to the microwave to soften it for lacing on top of the remaining slices of cake.

This recipe is so easy to make, requiring no temperature taking. It will also be in the upcoming ice cream book, but for those of you who are about to make the Gâteau, I don’t want to make you wait another minute or til 2020 if you don’t have Heavenly Cakes!

Butterscotch Toffee Glaze

Makes: 2-1/4 cups/532 ml/572 grams

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Set up for Ingredients (Mise en Place)

* About 30 minutes ahead, cut the butter into a few pieces and set it on the counter at room temperature (65˚ to 75˚F/19˚ to 23˚C).

1) In a small saucepan place the sugar and vanilla bean. Scrape the vanilla bean seeds into the sugar and rub them in with your fingers. Remove and reserve the pod. With a silicone spatula, stir in the butter.

2) Over medium heat, stirring constantly, bring the mixture to a boil. Remove it from the heat and stir in the cream, salt, lemon juice, and reserved vanilla pod. It will be slightly grainy but will become totally smooth on standing for a few minutes. Reheat, if necessary, and remove the vanilla pod before serving. Pour the glaze onto the cake or into a pitcher, shortly before serving. (It only takes a few seconds to reheat in the microwave.)

Notes:

* Muscovado sugar from India Tree gives the best flavor.

* You can replace the vanilla bean with 1 teaspoon of pure vanilla extract, stirred in after the glaze is no longer hot.