SPANISH FOR ORANGE RECIPES
SPANISH ORANGE AND ALMOND CAKE | BBC GOOD FOOD
Made with whole oranges – simmered until very tender and then finely chopped – and ground almonds, this classic Spanish cake has a moist, light texture and a wonderful fresh flavour.
Provided by tottenhamrich
Total Time 1 hours 55 minutes
Prep Time 1 hours
Cook Time 55 minutes
Yield Serves 10
Steps:
- Prep:1hr › Cook:55min › Ready in:1hr55min Put the chopped oranges in a small saucepan, discarding any pips. Add 1 tbsp water, then cover and cook gently for 30 minutes or until the oranges are soft and excess liquid has evaporated. Leave to cool.
- Preheat the oven to 180ºC (350ºF, gas mark 4). Line the bottom and sides of a 23 cm (9 in) springform cake tin with baking parchment. Finely chop the oranges in a food processor or blender, or with a large knife. Put the egg whites in a large bowl and whisk until they form stiff peaks. Gradually whisk in half the caster sugar, then whisk for 1 minute. Using the same whisk, whisk the egg yolks with the remaining caster sugar in another bowl for 2–3 minutes or until pale and quite thick. Whisk in the finely chopped oranges, then carefully fold in the ground almonds.
- Stir in 3 spoonfuls of the whisked egg white to loosen the mixture, then gently fold in the remaining whites with a large metal spoon. Transfer the mixture to the prepared tin and level the top. Sprinkle with the flaked almonds.
- Bake for 50–55 minutes or until the cake is golden and a skewer inserted in the centre comes out clean. Check the cake after 20 minutes and again at 30 minutes, and cover lightly with foil if it is browning too quickly. Leave the cake to cool in the tin, then turn it out, peel away the lining paper and transfer to a serving plate. Dust with icing sugar before serving. The cake can be kept in an airtight tin for up to 2 days.
SPANISH HAKE RECIPE - OLIVEMAGAZINE
Chorizo brings savoury heat to this veg-filled stew. Topped with meaty hake fillets and vibrant slices of orange, it makes for a flavour-packed supper
Provided by Adam Bush
Categories Healthy
Total Time 45 minutes
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large shallow casserole and cook the onions, peppers and courgettes over a high heat for 10 minutes until charred and softened, then turn down the heat to medium and add the chorizo. Cook for 5 minutes until the oil has turned red and the chorizo is starting to crisp. Add the paprika and cook for 30 seconds before pouring in the wine. Bubble for 2 minutes then add the stock.
- Use a serrated knife to remove the peel from the orange, then cut it into ½cm slices. Put this on top of the vegetables in the pan. Lay the hake fillets on top of the orange slices, season well and reduce the heat to a simmer. Put on the lid and simmer for 10 minutes or until the hake is just cooked through.
- Scatter over the parsley and serve with crusty bread and a salad, if you like.
Nutrition Facts : Calories 523 calories, FatContent 28 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 14 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 5 grams fibre, ProteinContent 41 grams protein, SodiumContent 2000 milligrams of sodium
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ORANGE DRIZZLE CAKE | ALLRECIPES
Cake. Citrus. One-bowl baking. If these words send a shiver down your spine, then this recipe is for you. It is a very easy recipe that can be different every time you make it if you swap the oranges for lemons, limes, grapefruit, or a mix of juices. You get a not-too-sweet, moist cake that will be gone before the day is over. Remember to use exact measurements to get perfect results.
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Reviews 4.3
Total Time 45 minutes
Category Desserts, Fruit Desserts, Orange Dessert Recipes
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Reviews 4.3
Total Time 45 minutes
Category Desserts, Fruit Desserts, Orange Dessert Recipes
Calories 336.9 calories per serving
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RICK STEIN SPANISH FLAN | VALENCIAN CREME CARAMEL DESSERT
In this Valencian version of a flan from Rick Stein, orange juice is used in place of milk for a fragrant twist on a classic Spanish dessert.
From thehappyfoodie.co.uk
Cuisine Spanish
From thehappyfoodie.co.uk
Cuisine Spanish
Preheat the oven to 160C/gas 3. Put six 175ml pudding basins or eight dariole moulds into a small roasting tin and bring a kettle full of water to the boil.
For the caramel, put the sugar and water into a small, heavy-based pan and leave over a very low heat until the sugar has completely dissolved. Then increase the heat to high and leave to boil rapidly, without stirring, until the syrup has turned into a brick-red caramel.
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Finely grate the zest from 2 of the oranges, then squeeze the juice from them all and measure 400ml into a pan. Add the orange zest and caster sugar and bring to the boil over a low heat, stirring now and then to dissolve the sugar.
Meanwhile, put the egg yolks and whole eggs into a mixing bowl and whisk together. When the orange juice comes to the boil, turn down the heat slightly and simmer rapidly for 2 minutes. Pour the mixture onto the eggs, stirring, then strain through a fi ne sieve into a large jug.
Pour the mixture equally into each dish and pour boiling water around them to come two-thirds of the way up the sides of the dishes. Bake for 20 minutes for the pudding basins, 15 minutes for the dariole moulds, then remove from the oven and lift out of the water. Cover and chill for at least 4 hours or overnight. To serve, carefully invert each dish onto a small serving plate and pour some of the caramel syrup around each one. If too much caramel has stuck to the base of the pots, put them back into a small roasting tin, pour boiling water into the tin and leave until it has melted.
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