ORANGE SYRUP RECIPE RECIPES

ORANGE & POLENTA CAKE | FRUIT RECIPES | JAMIE OLIVER RECIPE

Orange & polenta cake | Fruit recipes | Jamie Oliver recipe image

This delicious cake is full of zingy flavour and the syrup makes it something really special – enjoy!

Yield 10

Number Of Ingredients 13

Ingredients

200 g unsalted butter (at room temperature), plus extra for greasing
200 g demerara sugar
3 large free-range eggs
1 teaspoon vanilla essence
200 g ground almonds
100 g coarse polenta
2 oranges
1 teaspoon orange blossom water
1 teaspoon gluten-free baking powder
5 cardamom pods
250 ml orange juice (from 3-4 oranges)
30 ml orange blossom water
125 g golden caster sugar

Steps:

1. 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.
2. 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.
3. In a small bowl, combine the ground almonds, polenta, orange zest, orange blossom water and baking powder, then stir this into the cake mix.
4. 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.
5. 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.
6. 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.
7. 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

HASSELBACK PARSNIPS WITH ORANGE & MAPLE SYRUP RECIPE | …

Hasselback parsnips with orange & maple syrup recipe | … image

Make parsnips really special for the Christmas dinner table. Sliced hasselback style, they're flavoured with orange, red wine vinegar and maple syrup

Provided by Good Food team

Categories Side dish

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 6

Ingredients

4 parsnips, peeled and cut in half lengthways
2 tsp olive oil
1/2 orange, juiced
1 tbsp red wine vinegar
2 tsp maple syrup
4 thyme sprigs, leaves picked

Steps:

Heat the oven to 180C/160C fan/gas 4. Make deep cuts into the length of the parsnips at roughly 1/2cm intervals, without cutting through. Put on a baking tray lined with baking parchment in one layer, drizzle with the oil and season. Roast for 20 mins.
Mix the orange juice, vinegar, maple syrup and thyme. Pour over the parsnips and roast for 15 mins more, basting once or twice.

Nutrition Facts : Calories 138 calories, FatContent 3 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 7 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.1 milligram of sodium

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