ORANGE POP RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

ORANGE POUND CAKE RECIPE | INA GARTEN | FOOD NETWORK



Orange Pound Cake Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     dessert

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 2 cakes

Number Of Ingredients 13

1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
1 cup confectioners' sugar, sifted
1 1/2 tablespoons freshly squeezed orange juice

Steps:

  • Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper. 
  • Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest. 
  • In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. 
  • While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely. 
  • To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.

SWEET PASTRY | EGGS RECIPES | JAMIE OLIVER RECIPES



Sweet pastry | Eggs recipes | Jamie Oliver recipes image

Everyone needs a good, basic pastry recipe, and this is one you can rely on. It’s easily adaptable if you want to add extra flavours like orange zest or vanilla – or even a pinch of nutmeg or cinnamon – and is really simple to knock up. If you have any pastry left over, simply wrap it in clingfilm and freeze it to use another time.

Total Time 1 hours 50 minutes

Yield 500g approx.

Number Of Ingredients 7

250 g plain flour plus extra for dusting
50 g icing sugar
125 g unsalted butter (cold)
1 orange (optional)
1 vanilla pod (optional)
1 large free-range egg
1 splash of milk

Steps:

    1. Sieve your flour and icing sugar into a large mixing bowl from a height.
    2. Chop the butter into cubes, then using your fingertips, gently work it the flour and sugar until the mixture resembles breadcrumbs (or pulse it in a food processor).
    3. Finely grate in the orange zest (if using) or halve, scrape out and add the seeds from the vanilla pod (if using). Mix again.
    4. Beat the egg with the milk, then add the mixture and gently work it together until it forms a ball of dough. Remember not to work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short.
    5. Sprinkle a little flour over the dough, pat into a flat round about 2.5cm thick, then srinkle over a little more flour, and wrap the dough in clingfilm. Pop it into the fridge to rest for at least 30 minutes.
    6. Get yourself a 25cm non-stick loose-bottomed tart tin and, using a splash of vegetable oil on a piece of kitchen paper, lightly oil the inside.
    7. Dust a clean surface and a rolling pin with flour, then carefully roll out your pastry, turning it every so often, until it’s about ½cm thick.
    8. Carefully roll your pastry around the rolling pin, then unroll it carefully over your oiled tin. Ease the pastry into the tin, making sure you push it into all the sides.
    9. Trim off any excess by running a knife along the top of the pastry case, then prick the base of the case all over with a fork and pop it into the freezer for 30 minutes.
    10. Preheat your oven to 180ºC/350ºF/gas 4.
    11. Get yourself a large square piece of greaseproof paper, scrunch it up, then unwrap it and use it to line your pastry case, pushing it right into the sides. Fill the case right up to the top with rice, and bake blind for 10 minutes in your preheated oven.
    12. Take the case out, carefully remove the rice and greaseproof paper (you can save the rice to use for blind baking another time), then return the case to the oven to cook for a further 10 minutes until it’s firm and almost biscuit-like. Leave to cool.

Nutrition Facts : Calories 429 calories, FatContent 23.5 g fat, SaturatedFatContent 13.2 g saturated fat, ProteinContent 6.5 g protein, CarbohydrateContent 51.3 g carbohydrate, SugarContent 11.7 g sugar, SodiumContent 0 g salt, FiberContent 1.6 g fibre

More about "orange pop recipes"

SWEET PASTRY | EGGS RECIPES | JAMIE OLIVER RECIPES
Everyone needs a good, basic pastry recipe, and this is one you can rely on. It’s easily adaptable if you want to add extra flavours like orange zest or vanilla – or even a pinch of nutmeg or cinnamon – and is really simple to knock up. If you have any pastry left over, simply wrap it in clingfilm and freeze it to use another time.
From jamieoliver.com
Total Time 1 hours 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 429 calories per serving
    1. Sieve your flour and icing sugar into a large mixing bowl from a height.
    2. Chop the butter into cubes, then using your fingertips, gently work it the flour and sugar until the mixture resembles breadcrumbs (or pulse it in a food processor).
    3. Finely grate in the orange zest (if using) or halve, scrape out and add the seeds from the vanilla pod (if using). Mix again.
    4. Beat the egg with the milk, then add the mixture and gently work it together until it forms a ball of dough. Remember not to work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short.
    5. Sprinkle a little flour over the dough, pat into a flat round about 2.5cm thick, then srinkle over a little more flour, and wrap the dough in clingfilm. Pop it into the fridge to rest for at least 30 minutes.
    6. Get yourself a 25cm non-stick loose-bottomed tart tin and, using a splash of vegetable oil on a piece of kitchen paper, lightly oil the inside.
    7. Dust a clean surface and a rolling pin with flour, then carefully roll out your pastry, turning it every so often, until it’s about ½cm thick.
    8. Carefully roll your pastry around the rolling pin, then unroll it carefully over your oiled tin. Ease the pastry into the tin, making sure you push it into all the sides.
    9. Trim off any excess by running a knife along the top of the pastry case, then prick the base of the case all over with a fork and pop it into the freezer for 30 minutes.
    10. Preheat your oven to 180ºC/350ºF/gas 4.
    11. Get yourself a large square piece of greaseproof paper, scrunch it up, then unwrap it and use it to line your pastry case, pushing it right into the sides. Fill the case right up to the top with rice, and bake blind for 10 minutes in your preheated oven.
    12. Take the case out, carefully remove the rice and greaseproof paper (you can save the rice to use for blind baking another time), then return the case to the oven to cook for a further 10 minutes until it’s firm and almost biscuit-like. Leave to cool.
See details


SWEET PASTRY | EGGS RECIPES | JAMIE OLIVER RECIPES
Everyone needs a good, basic pastry recipe, and this is one you can rely on. It’s easily adaptable if you want to add extra flavours like orange zest or vanilla – or even a pinch of nutmeg or cinnamon – and is really simple to knock up. If you have any pastry left over, simply wrap it in clingfilm and freeze it to use another time.
From jamieoliver.com
Total Time 1 hours 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 429 calories per serving
    1. Sieve your flour and icing sugar into a large mixing bowl from a height.
    2. Chop the butter into cubes, then using your fingertips, gently work it the flour and sugar until the mixture resembles breadcrumbs (or pulse it in a food processor).
    3. Finely grate in the orange zest (if using) or halve, scrape out and add the seeds from the vanilla pod (if using). Mix again.
    4. Beat the egg with the milk, then add the mixture and gently work it together until it forms a ball of dough. Remember not to work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short.
    5. Sprinkle a little flour over the dough, pat into a flat round about 2.5cm thick, then srinkle over a little more flour, and wrap the dough in clingfilm. Pop it into the fridge to rest for at least 30 minutes.
    6. Get yourself a 25cm non-stick loose-bottomed tart tin and, using a splash of vegetable oil on a piece of kitchen paper, lightly oil the inside.
    7. Dust a clean surface and a rolling pin with flour, then carefully roll out your pastry, turning it every so often, until it’s about ½cm thick.
    8. Carefully roll your pastry around the rolling pin, then unroll it carefully over your oiled tin. Ease the pastry into the tin, making sure you push it into all the sides.
    9. Trim off any excess by running a knife along the top of the pastry case, then prick the base of the case all over with a fork and pop it into the freezer for 30 minutes.
    10. Preheat your oven to 180ºC/350ºF/gas 4.
    11. Get yourself a large square piece of greaseproof paper, scrunch it up, then unwrap it and use it to line your pastry case, pushing it right into the sides. Fill the case right up to the top with rice, and bake blind for 10 minutes in your preheated oven.
    12. Take the case out, carefully remove the rice and greaseproof paper (you can save the rice to use for blind baking another time), then return the case to the oven to cook for a further 10 minutes until it’s firm and almost biscuit-like. Leave to cool.
See details


90 OF OUR MOST IRRESISTIBLE ORANGE RECIPES | TASTE OF HOME
Jan 29, 2018 · I made this for a holiday dinner with my family. Everyone loved the cran-orange flavor and the sweet glaze drizzled on top. For a fun variation, add 2/3 cup flaked sweetened coconut when including the orange …
From tasteofhome.com
See details


CRANBERRY ORANGE LOAF RECIPE | ALLRECIPES
Orange juice and zest really emphasize the fruity quality of this cranberry-nut bread. ... twist. It's a delicious way to use up leftover ham after Christmas or Easter. In this collection of top-rated ham loaf recipes…
From allrecipes.com
See details


MANDARIN ORANGE CAKE I RECIPE | ALLRECIPES
Orange Dessert Recipes; Mandarin Orange Cake I; Mandarin Orange Cake I. Rating: 4.5 stars. 683 Ratings. 5 star values: 525 ; 4 star values: 105 ; 3 ... I also used the zest of an orange in the cake batter and some of the juice of that orange for an added pop …
From allrecipes.com
See details


ORANGE DREAMSICLE CAKE- DELICIOUS HOMEMADE RECIPE | …
Jul 09, 2019 · Here are some other refreshingly flavorful popular cake recipes for you to try! Orange Pineapple Cake– Orange Cake Layers, ... I used cake, frosting, and filling to make a push-pop cake for my niece’s birthday. I used LoRann oils for all three – orange or orange …
From mycakeschool.com
See details


ORANGE SLICE CAKE - INSANELY GOOD
Jul 14, 2021 · Orange Slice Cake. Orange slice cake is a fun spin on the traditional fruit cake. It has the same components, but this time, you’ll add chewy orange slice candies for a pop of color and another layer of texture. The best part? It’s so easy to make, you don’t need to wait for Christmas to whip it up. How to Make Orange …
From insanelygoodrecipes.com
See details


ORANGE FLUFF SALAD - ONLY 6-INGREDIENTS! ALL THINGS MAMMA
Apr 09, 2021 · Ingredients to make Orange Fluff with Cottage Cheese. 8 oz frozen whipped topping – thawed Cool Whip (or store brand) is best for this recipe.; 3 oz package orange gelatin mix – Jello orange …
From allthingsmamma.com
See details


RECIPES - MY CAKE SCHOOL
Peanut Butter Chocolate Marble Cake with Peanut Butter Whipped Cream Frosting (Doctored Cake Mix)
From mycakeschool.com
See details


ORANGE FLUFF SALAD - ONLY 6-INGREDIENTS! ALL THINGS MAMMA
Apr 09, 2021 · Ingredients to make Orange Fluff with Cottage Cheese. 8 oz frozen whipped topping – thawed Cool Whip (or store brand) is best for this recipe.; 3 oz package orange gelatin mix – Jello orange …
From allthingsmamma.com
See details


STRAWBERRY ORANGE BANANA SMOOTHIE RECIPE | ALLRECIPES
Orange, banana, and strawberries make up this refreshing smoothie! ... strawberry soup is a delicious and easy way to cool down. Scroll through our best strawberry soup recipes for a simple, revitalizing appetizer, dessert, or treat. ... This was delicious! NOTE: I'll use this recipe for a summer yogurt pop…
From allrecipes.com
See details


ORANGE DREAMSICLE CAKE- DELICIOUS HOMEMADE RECIPE | …
Jul 09, 2019 · Here are some other refreshingly flavorful popular cake recipes for you to try! Orange Pineapple Cake– Orange Cake Layers, ... I used cake, frosting, and filling to make a push-pop cake for my niece’s birthday. I used LoRann oils for all three – orange or orange …
From mycakeschool.com
See details


ORANGE VEGAN CAKE RECIPE | ALLRECIPES
I followed the recipe and added some extra ingredients to make this cake feel a little bit customized. I ADDED an extra orange and a kiwi to the juice, which yielded 1 3/4 cups orange-kiwi juice, …
From allrecipes.com
See details


ORANGE SLICE CAKE - INSANELY GOOD
Jul 14, 2021 · Orange Slice Cake. Orange slice cake is a fun spin on the traditional fruit cake. It has the same components, but this time, you’ll add chewy orange slice candies for a pop of color and another layer of texture. The best part? It’s so easy to make, you don’t need to wait for Christmas to whip it up. How to Make Orange …
From insanelygoodrecipes.com
See details


ORANGE VANILLA BEAN CAKE | MY CAKE SCHOOL
This orange vanilla bean cake recipe is moist, tender, and has wonderful flavor! If you love orange cakes, you must try this recipe! No matter what time of year, orange cake is always a popular choice. This refreshing layer cake is soft, moist, and has the perfect amount of orange …
From mycakeschool.com
See details


ORANGE FLUFF SALAD - ONLY 6-INGREDIENTS! ALL THINGS MAMMA
Apr 09, 2021 · Ingredients to make Orange Fluff with Cottage Cheese. 8 oz frozen whipped topping – thawed Cool Whip (or store brand) is best for this recipe.; 3 oz package orange gelatin mix – Jello orange …
From allthingsmamma.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »