ORANGE PEEL POWDER RECIPES

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CRANBERRY ORANGE MINI LOAVES RECIPE - BETTYCROCKER.COM



Cranberry Orange Mini Loaves Recipe - BettyCrocker.com image

Bake these citrusy mini loaves made using cranberries and Gold Medal® all-purpose flour – decorated with Betty Crocker® Rich & Creamy vanilla frosting.

Provided by Betty Crocker Kitchens

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Yield 18

Number Of Ingredients 11

2 cups Gold Medal™ all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/3 cup vegetable oil
2 tablespoons grated orange peel
1 container (8 oz) sour cream
2 eggs, slightly beaten
1 cup frozen cranberries
1/3 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 1-lb container)
1 teaspoon grated orange peel

Steps:

  • Heat oven to 350°F. Grease bottoms and sides of 3 (5x3-inch) loaf pans with shortening; lightly flour. In medium bowl, mix flour, baking powder and salt. In another medium bowl, mix sugar, oil and 2 tablespoons orange peel with wire whisk until blended. Stir in sour cream and eggs until well mixed. Add sugar mixture to flour mixture, gently stirring just until blended. Gently stir in 1/2 cup of the frozen cranberries.
  • Divide batter evenly among pans. Sprinkle remaining 1/2 cup frozen cranberries evenly over loaves.
  • Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen loaves; remove from pans to cooling rack. Cool completely, about 1 hour.
  • In small microwavable bowl, microwave frosting and 1 teaspoon orange peel uncovered on High 10 to 20 seconds; stir. Drizzle over loaves, allowing some to drizzle down sides.

Nutrition Facts : Calories 160 , CarbohydrateContent 19 g, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 170 mg

DARK CHOCOLATE & ORANGE CAKE RECIPE | BBC GOOD FOOD



Dark chocolate & orange cake recipe | BBC Good Food image

A dense, dark and devilishly delicious cake, this will be gone before you know it

Provided by Good Food team

Categories     Afternoon tea, Buffet, Dessert, Treat

Total Time 2 hours 10 minutes

Prep Time 40 minutes

Cook Time 1 hours 30 minutes

Yield Cuts into 10 slices

Number Of Ingredients 12

1 Seville orange
a little melted butter , for greasing
100g plain chocolate , broken into pieces
3 eggs
280g caster sugar
240ml sunflower oil
25g cocoa powder
250g plain flour
1½ tsp baking powder
orange candied peel , to decorate
200g plain chocolate , broken into pieces
225ml double cream

Steps:

  • Pierce the orange with a skewer (right through). Cook in boiling water for 30 minutes until soft. Whizz the whole orange in a food processor until smooth; let cool.
  • Preheat the oven to 180C/gas 4/fan 160C.Grease and line the base of a 23cm/9in round cake tin. Melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave for 2 minutes on High, stirring after 1 minute. Let cool.
  • In a large bowl, lightly beat the eggs, sugar and oil. Gradually beat in the puréed orange, discarding any pips, then stir in the cooled melted chocolate. Sift in the cocoa, flour and baking powder. Mix well and pour into the tin. Bake in the centre of the oven for 55 minutes, or until the cake springs back when lightly pressed in the middle. (Check after 45 minutes and cover with foil if it is browning too much.) Allow to cool for 10 minutes in the tin, then turn out on to a wire rack to cool completely.
  • Make the chocolate ganache: put the chocolate into a heatproof bowl. Bring the cream to the boil and pour over the chocolate. Leave for 2 minutes, then stir until smooth. Set aside until firm enough to spread over the cake – up to 1½ hours.
  • Transfer the cake to a serving plate. Using a palette knife, swirl the ganache over the top. Decorate with strips of candied orange peel.

More about "orange peel powder recipes"

CHOCOLATE ORANGE CAKE RECIPE - BBC FOOD
A simple all-in-one chocolate orange cake, is covered with an indulgent chocolate ganache. Deceptively easy to make and a treat for any occasion. If you are short of time to decorate the cake, simply melt the chocolate into the cream as below, then use around a quarter to fill the cake and the rest to cover; creating swirly patterns with the palette knife rather than going for the more-time consuming smooth effect. For this recipe you will need two 20cm/8in loose-based sandwich tins.
From bbc.co.uk
Reviews 4.1
  • Once the first layer of icing has set, stir the remaining 2 tbsp milk into the remaining chocolate icing, until smooth and shiny. Spread the icing all over the top of the cake and down the sides as smoothly as possible using a palette knife. Leave for 2–3 hours to set and then carefully transfer to a cake stand or plate and top with the candied orange zest. (You can also leave it to cool a little and then create a swirly rather than a smooth topping on the cake.)
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