ORANGE OIL RECIPE RECIPES

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ORANGE (OR LEMON) INFUSED OLIVE OIL RECIPE - FOOD.COM



Orange (Or Lemon) Infused Olive Oil Recipe - Food.com image

Don't spend 20 dollars at the store for a bottle, this recipe is wonderful, ready in an hour. You can even make just small amounts as needed if you aren't going to use it often, tonight I plan to make just a 1/4 cup for Orange Shrimp. The cooking time is marinating time.

Total Time 1 hours 5 minutes

Prep Time 5 minutes

Cook Time 1 hours

Yield 1 cup

Number Of Ingredients 2

2 oranges (or 3 lemons)
1 cup olive oil

Steps:

  • Cut the peel from 2 oranges or 3 lemons. Place the peel in a food processor with one cup of oil. Pulse until well blended.
  • Let sit at room temperature for one hour, and then strain through a fine mesh strainer.

Nutrition Facts : Calories 2032.6, FatContent 216.3, SaturatedFatContent 29.9, CholesterolContent 0, SodiumContent 4.3, CarbohydrateContent 30.8, FiberContent 6.3, SugarContent 24.5, ProteinContent 2.5

ORANGE FLOWER OLIVE OIL CAKE RECIPE - PUREWOW



Orange Flower Olive Oil Cake Recipe - PureWow image

When you think cake, you probably don’t think “less than an hour” or “doesn’t require special equipment,” right? You’ll think differently after trying this gorgeous and easy orange flower olive oil cake from Karen Tedesco’s cookbook, Family Style:...

Provided by PureWow Editors

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield Makes one 8-inch cake

Number Of Ingredients 11

1 cup plus 2 tablespoons (160g) all-purpose flour
Grated zest of 1 orange, lemon or Meyer lemon
¾ cup (150g) granulated sugar
1 teaspoon baking soda
½ teaspoon kosher salt
1 extra-large egg
¾ cup (180ml) buttermilk
? cup (80ml) extra-virgin olive oil
1 teaspoon orange flower water, optional
Confectioners? sugar, as needed
Fresh berries or sliced fresh stone fruits, optional, for serving

Steps:

  • 1. Position a rack in the center of the oven, and preheat the oven to 325?F. Lightly grease an 8-inch cake pan and line the bottom with parchment paper. 2. In a medium bowl, whisk together the flour, zest, sugar, baking soda and salt. 3. In another bowl, whisk the egg with the buttermilk, olive oil and orange flower water, if using, until everything is combined. 4. Pour the buttermilk mixture over the flour mixture and stir until they are completely combined. Scrape the batter into the prepared pan with a spatula. 5. Bake until the cake is golden and the top springs back lightly against your fingertip, 30 to 35 minutes. 6. Cool the cake in the pan for 10 minutes. Run a knife around the edge of the pan, then gently invert it onto a rack and carefully pull off the parchment paper. Let the cake cool completely. 7. Sprinkle the top of the cake with confectioners' sugar or serve plain, topped with fresh fruit.

Nutrition Facts : Calories 310 calories, CarbohydrateContent 49 grams carbohydrate, FatContent 10 grams fat, ProteinContent 5 grams protein, SugarContent 21 grams sugar

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