CRANBERRY-ORANGE NUT BREAD RECIPE | ALLRECIPES
A moist quick bread with a faint hint of orange flavor, and the tang of bits of cranberries.
Provided by LOUGRAY
Categories Cranberry Bread
Yield 1 -9x5 inch loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 inch loaf pan.
- Combine the flour, sugar, salt, baking powder and baking soda. Add the cranberries and chopped nuts, stir to coat with flour.
- Combine the egg, oil, orange juice and grated orange peel. Add the egg mixture to the flour mixture and stir until just combined. Spoon the batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick comes out clean. Let bread sit for 10 minutes and then remove from the pan and place on a cooling rack. Let cool completely before slicing.
Nutrition Facts : Calories 198.9 calories, CarbohydrateContent 32.7 g, CholesterolContent 15.5 mg, FatContent 6.3 g, FiberContent 1.7 g, ProteinContent 3.8 g, SaturatedFatContent 1 g, SodiumContent 266 mg, SugarContent 14.5 g
CHOCOLATE, ORANGE & HAZELNUT CAKE RECIPE - BBC GOOD FOOD
You'd never guess that this spectacular dessert is dairy-free, decorated with a zesty ganache using orange juice instead of cream
Provided by Edd Kimber
Categories Afternoon tea, Dessert, Treat
Total Time 1 hours 40 minutes
Prep Time 50 minutes
Cook Time 50 minutes
Yield 10
Number Of Ingredients 14
Steps:
- Make the candied orange slices a day ahead if you can. Put the sugar and 300ml water in a medium saucepan and bring to the boil. Reduce to a gentle simmer, add the orange slices and cook for 1 hr-1 hr 10 mins or until the pith is translucent, turning occasionally. Line a baking tray with parchment. Carefully remove the slices from the syrup, place on the prepared tray and set aside to dry (at least 8 hrs) before cutting in half. Reserve the syrup.
- Heat oven to 180C/160C fan/gas 4. Lightly grease a loaf tin (mine was 900g) with olive oil and line with a strip of baking parchment.
- Grind the hazelnuts in a food processor until they resemble coarse breadcrumbs (do not blitz them too much or they will become oily), then add to a bowl along with the orange zest, a pinch of salt and the flour, baking powder and cocoa. Mix together until evenly combined.
- Pour the oil and the orange juice into a jug and mix together. Put the eggs and sugar in a tabletop mixer or large bowl and whisk together for 5-10 mins or until the mixture has tripled in volume and holds a ribbon on the surface when the beaters are lifted out. Slowly pour the oil mixture into the egg mixture and fold together until combined.
- Add the flour mixture to the egg mixture in 3 or 4 additions, folding together until combined. You can’t sieve this mixture over the eggs because of the hazelnuts, but try not to dump the flour in one place – you need to be careful and fold the batter to retain its lightness. Once fully combined, pour the batter into the prepared loaf tin and bake for 50-55 mins or until a skewer inserted into the centre of the cake comes out clean.
- Prick the top of the cake all over, then pour over 5 tbsp of the reserved orange syrup. Cool in the tin for 15 mins, then turn out onto a wire rack to cool completely. Trim the top of the cake (keep this for a mini trifle) and turn out, cut-side down, onto a serving platter.
- To decorate, pour the orange juice into a small pan and bring to a simmer. Put the chocolate in a small bowl, pour the orange juice over and stir together to form a smooth ganache. Set aside in the fridge until thickened, about 20-25 mins. Tip the hazelnuts into a small bowl and add the gold powder with a dash of water, stirring together to coat. Put the ganache in a piping bag fitted with a small round piping tip. Pipe in peaks over the top of the cake, decorating with the golden hazelnuts and the orange slices. Will keep for up to 3 days in an airtight container.
Nutrition Facts : Calories 635 calories, FatContent 37 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 65 grams carbohydrates, SugarContent 53 grams sugar, FiberContent 4 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.4 milligram of sodium
More about "candied orange zest recipes"
CLASSIC CANDIED SWEET POTATOES RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.7
Total Time 1 hours 50 minutes
Category Sweet Potato Side Dishes
Calories 294 calories per serving
- Bake in preheated oven for 1 hour, occasionally basting the sweet potatoes with the brown sugar sauce.
CHOCOLATE, ORANGE & HAZELNUT CAKE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 40 minutes
Category Afternoon tea, Dessert, Treat
Calories 635 calories per serving
- To decorate, pour the orange juice into a small pan and bring to a simmer. Put the chocolate in a small bowl, pour the orange juice over and stir together to form a smooth ganache. Set aside in the fridge until thickened, about 20-25 mins. Tip the hazelnuts into a small bowl and add the gold powder with a dash of water, stirring together to coat. Put the ganache in a piping bag fitted with a small round piping tip. Pipe in peaks over the top of the cake, decorating with the golden hazelnuts and the orange slices. Will keep for up to 3 days in an airtight container.
CHOCOLATE, ORANGE & HAZELNUT CAKE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 40 minutes
Category Afternoon tea, Dessert, Treat
Calories 635 calories per serving
- To decorate, pour the orange juice into a small pan and bring to a simmer. Put the chocolate in a small bowl, pour the orange juice over and stir together to form a smooth ganache. Set aside in the fridge until thickened, about 20-25 mins. Tip the hazelnuts into a small bowl and add the gold powder with a dash of water, stirring together to coat. Put the ganache in a piping bag fitted with a small round piping tip. Pipe in peaks over the top of the cake, decorating with the golden hazelnuts and the orange slices. Will keep for up to 3 days in an airtight container.
BETTER-THAN-TAKEOUT ORANGE CHICKEN – INSTANT POT RECIPES
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- Serve over cooked rice garnished with green onions and sesame seeds.
MOIST ORANGE BUNDT CAKE RECIPE FROM SCRATCH – MELANIE COOKS
From melaniecooks.com
Total Time 65 minutes
Category Dessert
Cuisine American
- While the cake is cooling, make the glaze. To make a glaze, put powdered sugar and orange juice concentrate in a bowl and mix until smooth. Pour the glaze all over the orange bundt cake while it's still warm (right after you inverted the cake on a plate).
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