mini Orange Cakes

This was my first successfully executed dessert in Vienna. I'm pretty darn proud given the measuring restraints and the long hours of figuring out the difference between baking soda and baking powder (in German).

2-3 oranges
12 tbs. brown sugar
6 tbs. melted butter

Preheat oven to 350°F. Line the bottom of 4 - 6 custard cups
with 2 tbs. brown sugar followed by 1 tbs. melted butter.

Zest one of the oranges. Working with 1 orange at a time, and using a sharp knife, cut a slice off both ends of the orange, and then thickly slice off the peel and pith in strips, following the contour of the fruit. Holding the orange in one hand, cut along either side of each section to release it from the membrane, letting the sections drop into a bowl. (This was messy. The sharper the knife, the better)

Combine wet ingredients with electric mixer:
8 Tbs. (1 stick) unsalted butter, at room
temperature
1/2 cup granulated sugar
Grated zest of 1 orange
2 eggs

Beat on medium-high speed until creamy.
Add the eggs one at a time, beating well after each addition.

Dry ingredients:
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

Using a rubber spatula, fold the flour mixture into the butter mixture. Stir in 1/4 cup heavy cream and 1 tsp. vanilla extract cream until thoroughly incorporated. Spoon the batter over the oranges, dividing it evenly among the custard cups.