ORANGE POWDER RECIPES
ORANGE & POLENTA CAKE | FRUIT RECIPES | JAMIE OLIVER RECIPE
This delicious cake is full of zingy flavour and the syrup makes it something really special – enjoy!
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 160°C/320°F/gas 2½. Grease a 20cm springform tin, line the bottom and sides with greaseproof paper and grease again.
- Beat the butter and sugar in a large bowl until light and creamy – don’t worry if it looks gritty, as the sugar will dissolve when it’s cooked. Beat in the eggs, one by one, then stir in the vanilla essence.
- In a small bowl, combine the ground almonds, polenta, orange zest, orange blossom water and baking powder, then stir this into the cake mix.
- Pour the mixture into the tin and bake for 40 to 50 minutes, or until the surface is light brown and the cake is coming away slightly from the sides of the tin.
- Remove the tin from the oven, leave to cool for 10 minutes, then turn it out onto a plate. This cake will be quite fragile, so handle carefully as you remove it.
- To make the syrup, crush the cardamom pods, then put all of the ingredients in a saucepan. Simmer over a medium-low heat for about 10 minutes, or until reduced and thickened slightly. Set aside to cool.
- Prick the cake all over with a skewer, then brush generously with the syrup. Delicious served with a dollop of crème fraîche or yoghurt and an extra drizzle of syrup.
Nutrition Facts : Calories 470 calories, FatContent 29.5 g fat, SaturatedFatContent 11.3 g saturated fat, ProteinContent 8.6 g protein, CarbohydrateContent 45.1 g carbohydrate, SugarContent 36.5 g sugar, SodiumContent 0.2 g salt, FiberContent 1.9 g fibre
DARK CHOCOLATE & ORANGE CAKE RECIPE | BBC GOOD FOOD
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
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 powder recipes"
CRANBERRY ORANGE SCONES RECIPE: HOW TO MAKE IT
Moist and scrumptious, these scones come out perfect every time. I savor the chewy dried cranberries and sweet orange glaze. There's nothing better than serving these remarkable scones warm with the delicate orange butter. —Karen McBride, Indianapolis, Indiana
From tasteofhome.com
Reviews 4.8
Total Time 35 minutes
Category Breakfast, Brunch
Cuisine Europe, British
Calories 331 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 35 minutes
Category Breakfast, Brunch
Cuisine Europe, British
Calories 331 calories per serving
- In a large bowl, combine the flour, 7 teaspoons sugar, orange zest, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. In a small bowl, combine the cranberries, orange juice, cream and egg. Add to flour mixture and stir until a soft dough forms. , On a floured surface, gently knead 6-8 times. Pat dough into an 8-in. circle. Cut into 10 wedges. Separate wedges and place on a greased baking sheet. Brush with milk; sprinkle with remaining sugar. , Bake at 400° until lightly browned, 12-15 minutes. Remove to a wire rack. , Combine glaze ingredients if desired; drizzle over scones. Combine orange butter ingredients; serve with warm scones.
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CRANBERRY ORANGE SCONES RECIPE: HOW TO MAKE IT
Moist and scrumptious, these scones come out perfect every time. I savor the chewy dried cranberries and sweet orange glaze. There's nothing better than serving these remarkable scones warm with the delicate orange butter. —Karen McBride, Indianapolis, Indiana
From tasteofhome.com
Reviews 4.8
Total Time 35 minutes
Category Breakfast, Brunch
Cuisine Europe, British
Calories 331 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 35 minutes
Category Breakfast, Brunch
Cuisine Europe, British
Calories 331 calories per serving
- In a large bowl, combine the flour, 7 teaspoons sugar, orange zest, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. In a small bowl, combine the cranberries, orange juice, cream and egg. Add to flour mixture and stir until a soft dough forms. , On a floured surface, gently knead 6-8 times. Pat dough into an 8-in. circle. Cut into 10 wedges. Separate wedges and place on a greased baking sheet. Brush with milk; sprinkle with remaining sugar. , Bake at 400° until lightly browned, 12-15 minutes. Remove to a wire rack. , Combine glaze ingredients if desired; drizzle over scones. Combine orange butter ingredients; serve with warm scones.
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ORANGE POLENTA CAKE RECIPE - BBC GOOD FOOD
Give your dessert an Italian flavour with this moist and fruity polenta cake
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Afternoon tea, Dessert, Dinner
Cuisine Italian
Calories 601 calories per serving
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Afternoon tea, Dessert, Dinner
Cuisine Italian
Calories 601 calories per serving
- To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow to cool. Drizzle the orange glaze over the top of the cooled cake. Serve with Lemon ice cream, below.
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CLAUDIA RODEN’S ORANGE AND ALMOND CAKE RECIPE - NYT CO…
Moira Hodgson rooted this classic out of Claudia Roden’s terrific cookbook, “Everything Tastes Better Outdoors,” and brought it to The Times in 1987: a flourless orange and almond cake that goes beautifully with blueberries or peaches, and is the perfect thing to carry along on a picnic. Extremely moist, it consists of two seeded oranges (peel and all), ground almonds, sugar and eggs – and no flour. Baked in a hot oven, it will be done in just about an hour or so, longer if the orange pulp is extremely wet. Opening the oven door to check will not harm it.
From cooking.nytimes.com
Reviews 5
Total Time 3 hours
Calories 274 per serving
From cooking.nytimes.com
Reviews 5
Total Time 3 hours
Calories 274 per serving
- Bake for 45 minutes to 1 hour, or until a knife inserted in the center comes out clean. Cool in the pan before turning out.
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ORANGE DREAMSICLE CAKE- DELICIOUS HOMEMADE RECIPE | …
This moist and delicious cake tastes just like an Orange Dreamsicle! Moist orange cake layers with orange cream filling and orange cream cheese frosting!
From mycakeschool.com
Reviews 4.5
Total Time 0S
From mycakeschool.com
Reviews 4.5
Total Time 0S
- For the Cake: Preheat the oven to 350 degrees (This Recipe uses the Reverse Creaming Method of Mixing.) Grease and flour two 8 x 2 inch round pans. In the bowl of your mixer add the dry ingredients, flour, sugar, salt and baking powder. In a separate bowl, add the eggs, orange juice concentrate, milk, orange extract and zest. With the mixer on low speed, add the slices of butter a few pieces at a time to the dry ingredients. Increase the mixer to medium speed and beat until the dry ingredients look crumbly and moistened. Scrape sides and bottom of bowl. SLOWLY add 1/2 of the egg mixture, increasing to medium speed for 1 1/2 minutes, the batter will become thick and fluffy. Scrape the bottom and sides of the bowl. Add a small amount of Orange Coloring Gel to the bowl if you would like the batter to be orange. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each addition. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let the cakes cool in the pan 10 minutes, then turn out. Works well for cupcakes. Makes 6 cups batter. For the Orange Cream Filling: Combine the pudding mix and heavy cream and orange extract in a mixing bowl. I prefer to mix with a hand held mixer, but a whisk is just fine too. If using a mixer, start on low speed until well combined. Then, switch to high speed and whip the pudding until thick and fluffy. If mousse is too thick, mix in small amounts of heavy cream to reach desired consistency. If mixing by hand, simply whisk rapidly for a couple of minutes or until mixture is nice and thick. Refrigerate until ready to use. Cakes with this filling should be chilled until close to serving time. For the Orange Cream Cheese Frosting: Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth. Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. Add the vanilla and orange flavorings. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar. Increase mixing speed and beat until fluffy. Don't over beat. This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix. Will frost a 3 layer 8 or 9 inch cake. When decorating our Dreamsicle Cake, we frosted our cake and then went back in with swirls of lightly tinted orange frosting for a pretty effect.
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DUCK A L'ORANGE RECIPE | BOBBY FLAY - FOOD NETWORK
From foodnetwork.com
Reviews 3.6
Total Time 2 hours 10 minutes
Category main-dish
Reviews 3.6
Total Time 2 hours 10 minutes
Category main-dish
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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
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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