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Showing posts with label Orange. Show all posts
Showing posts with label Orange. Show all posts

Nutty Orange Coffee Cake

Author: Delia // Category: , ,
Picture of Nutty Orange Coffee Cake Recipe

Ingredients

  • 3/4 cup granulated sugar
  • 1/2 cup chopped pecans
  • 2 teaspoons orange zest
  • 2 (12-ounce) cans refrigerated buttermilk biscuits (10 count)
  • 1 (8-ounce) package cream cheese
  • 1/2 cup (1 stick) melted butter
  • 1 cup sifted confectioners' sugar
  • 2 tablespoons fresh orange juice

Directions

Preheat the oven to 350 degrees F.

In a small bowl, combine the granulated sugar, pecans, and zest; set aside. Separate the biscuits. Place about 3/4 teaspoon cream cheese in the center of each biscuit. Fold each biscuit in half over the cheese, pressing the edges to seal. Dip the biscuits in melted butter, then dredge in the granulated sugar mixture. Place the biscuits, curved-side down, in a single layer in the hollows of a lightly greased 12-cup bundt pan, spacing them evenly (do not stack). Place any remaining biscuits around the tube, filling any gaps. Drizzle any remaining butter over the biscuits, and sprinkle with any remaining sugar mixture. Bake for 35 to 40 minutes, until golden brown. Immediately invert the cake onto a serving platter. Combine the confectioners' sugar and orange juice, stirring well; drizzle the glaze over the warm cake. Serve warm.

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Whole orange cake

Author: Delia // Category: , , ,
Whole orange cake
Photography by William Meppem

Finish the Christmas feast with this beautiful whole orange cake. Fresh oranges 'rind' off this dessert beautifully!

Ingredients (serves 12)

  • 2 small (400g) oranges
  • 125g butter, melted
  • 1 cup milk
  • 3 eggs, lightly beaten
  • 1 1/2 cups self-raising flour, sifted
  • 1 cup caster sugar
  • 1/2 cup almond meal (ground almonds)
  • Orange zest, to decorate

  • Orange icing

  • 1 1/2 cups pure icing sugar, sifted
  • 10g butter
  • 2 tablespoons orange juice

Method

  1. Preheat oven to 180°C/160°C fan-forced. Grease a 24cm (base) fluted ring pan. Place oranges in a saucepan. Cover with cold water. Bring to the boil. Drain. Return to saucepan. Cover with cold water. Bring to the boil. Drain. Set aside until cool enough to handle.

  2. Roughly chop oranges. Remove and discard seeds. Process orange until smooth. Transfer to a bowl. Stir in butter, milk, eggs, flour, sugar and almond meal until combined. Pour mixture into prepared pan.

  3. Bake for 50 to 60 minutes or until a skewer inserted in cake comes out clean. Stand cake in pan for 10 minutes. Turn onto a wire rack over a tray. Cool.

  4. Make icing Place sugar, butter and orange juice in a heatproof bowl over a pan of simmering water. Stir for 5 minutes or until smooth. Set aside for 5 minutes or until slightly thickened. Pour over cake. Top with orange zest. Stand for 15 minutes or until set. Serve.


Source

Super Food Ideas - July 2010, Page 77
Recipe by

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Orange Pound Cake

Author: Delia // Category: , ,


1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup milk
1 package (3 oz) cream cheese, softened
2 teaspoons grated orange peel
3 eggs

Powdered sugar, if desired







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  1. Heat oven to 325°F. Generously grease 9- to 10-cup fluted tube cake pan (use star, festival shape or other shape if desired) with shortening and lightly flour, or spray pan with baking spray with flour.
  2. In medium bowl, beat cake mix, milk, cream cheese, orange peel and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes. Pour into pan.
  3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 1 hour.
  4. Place cake on serving plate; sprinkle with powdered sugar. Store cake loosely covered at room temperature.
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Vanilla Yogurt Cake with Orange Glaze

Author: Delia // Category: , , ,


Ingredients (1 loaf):

1 2/3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup granulated sugar
1 1/2 tablespoons vanilla extract
1 cup plain yogurt
1/2 cup vegetable oil
10 tablespoons orange juice
2 cups sifted powdered sugar

Directions:

Preheat oven to 350F. Grease one 9x5x3-inch loaf pan with baking spray.

In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

Using a stand mixer, beat together the eggs and sugar on medium-high speed, until it turns pale yellow, about 3 minutes. Add the vanilla extract and oil, beat 1 more minute, until fully incorporated.

With the mixer on low speed, add half the amount of dry ingredients. Then add half the amount of yogurt, and 2 tablespoons of the orange juice. Add remaining dry ingredients and followed by the remaining yogurt. Remove from mixer and finish mixing by hand using a spatula until all of the ingredients are fully incorporated.

Pour into the prepared pan and bake for 55 to 60 minutes.

Remove from oven. Using a toothpick or large wooden skewer poke holes into the cake. Using a pastry brush, brush another 2 tablespoons orange juice over hot loaf.

Let cool for 10 minutes and remove from pan. Place on wire rack to finish cooling. When cool, glaze cakes.

Combine the remaining 6 tablespoons orange juice with powder sugar together with a whisk. Pour over cakes.

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Onken Orange polenta with rosemary syrup

Author: Delia // Category: ,
Orange polenta cake with rosemary syrup recipe

Prep time: 25 min, plus cooling time
Cook time: 45 min
Serves: 8-10

Polenta cakes can be dry - but not Neven Maguire's, which is soaked in fragrant herb syrup for a luxurious taste of the Mediterranean

Ingredients

  • 175g polenta flour
  • 50g plain flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 5 tbsp light olive oil, plus extra for greasing
  • 2 oranges, finely grated zest plus 2 tbsp juice
  • 2 eggs, plus 2 egg whites
  • 400g caster sugar
  • 2 branches rosemary, plus extra sprigs to decorate
  • raspberries, to serve
  • Greek yogurt, to serve

Method

1. Preheat the oven to 180C/gas 4. Lightly oil a 1.2 litre loaf tin and line it with non-stick parchment paper.

2. Sift the polenta, flour, baking powder and salt into a bowl. In a jug, combine the yogurt, olive oil, orange zest and juice and mix well.

3. In a separate bowl, place the eggs and egg whites. Add half the sugar and beat for a few minutes until creamy. Beat in the yogurt mixture until smooth. Fold in the dry ingredients until just combined - do not over-mix.

4. Pour the batter into the prepared tin. Bake for 40-45 minutes or until a skewer inserted in the centre of the cake comes out clean.

5. Meanwhile, put the remaining sugar in a saucepan with 200ml water and the rosemary branches. Bring to the boil, then reduce the heat and simmer for 10 minutes. Leave to cool completely, then strain through a sieve.

6. When the cake is cooked, place on a wire rack to cool for 15 minutes, then invert and peel off the parchment paper. Prick the cake all over with a skewer or toothpick and drizzle over half the rosemary syrup so that it completely soaks into the cake. Leave to cool completely. Keep the remaining rosemary syrup in the fridge until ready to serve.

7. To serve, cut the cake into slices and arrange on plates. Scatter around the raspberries and drizzle with some more syrup. Add dollops of yogurt and decorate with rosemary sprigs.

Source:
From: Neven's Food from the Sun

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Orange & almond cake

Author: Delia // Category: , ,
Orange & almond cake

Makes

1 cake

Ingredients

  • 2 large navel oranges, (choose oranges with unblemished skins as the whole fruit is used in this recipe)
  • 5 eggs
  • 1 1/4 cups (250g) caster sugar
  • 2 1/2 cups (250g) ground almonds
  • 1 tsp gluten-free baking powder*
  • Pure icing sugar to serve

Method

  1. Preheat oven to 170°C. Grease and line the base of a heart-shaped pan.

  2. Place the two whole oranges in a saucepan and cover with water. Bring to the boil and simmer, covered, for 1 hour, ensuring that the oranges remain covered with water. Drain and cool. Chop the oranges into quarters, discard any seeds, then place the chunks into a blender and puree until smooth.

  3. Beat the eggs with the sugar until thick, then add the orange puree, ground almonds and baking powder and mix well.

  4. Pour into prepared pan and bake for 1 hour. Leave the cake to firm up in the pan for 20 minutes then turn out, remove the baking paper and turn over to finish cooling right way up. This cake definitely mellows with a little time and can be prepared up to 48 hours in advance.

  5. To serve, sift icing sugar on top and decorate with orange zest and almonds.

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source:
Fresh Living - 18 April 2005, Page 49
Recipe by Robyn Russell
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