Baking With Orange Juice Food

ORANGE JUICE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large bundt pan.
• Combine the cake mix, pudding mix, water, oil, and eggs together. Mix with an electric mixer on medium speed for 2 minutes. Pour batter into bundt pan.
• Bake for 30 minutes, or until knife inserted in cake comes out clean.
• Combine the butter or margarine, sugar, and orange juice in a saucepan. Boil this mixture for about 2 minutes. While still warm, poke holes in the top of the cake with a fork. Pour orange juice mixture over cake. When the cake is saturated place it on a plate, and dust top with confectioners' sugar.

ITALIAN ORANGE JUICE COOKIES

Steps:

• Line two baking sheets with parchment paper and preheat oven to 350F. Have maraschino cherries and/or almonds ready, if using.
• Stir together all-purpose flour and baking powder in a bowl. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment, add vegetable shortening. Cream the shortening on low speed, about 30 seconds.
• With the mixer running on low speed, gradually spoon in the sugar until the mixture is creamy.
• Add the eggs, one at a time, until each egg is fully incorporated in the mixture. Add the orange zest; orange juice; vanilla and mix until smooth.
• With the motor running on low speed, gradually add all the flour mixture and mix until a thick, sticky dough is formed.
• Use a 1 tbsp. cookie scoop or 2 spoons to scoop the sticky dough and drop into a bowl with powdered sugar. Coat all sides with the powdered sugar.
• Carefully pick up the dough, and without applying too much pressure, roll it into a ball.
• Place on the baking sheet approximately two inches apart. The cookies will spread during baking.
• At this point you may leave the cookies as is or gently press a maraschino cherry half or almond in the center of each cookie.
• Bake for 20-22 minutes until lightly browned underneath and golden on top. Transfer to a wire rack to cool before serving or storing.

ORANGE CAKE

Steps:

• Preheat the oven to 375 degrees F, then grease & flour two 9" round cake pans.
• Sift or whisk together the flour, baking powder & salt, then set aside.
• In a large mixing bowl, cream the butter, then slowly add the sugar, blending well.
• Add the eggs one at a time, beating well after each is added.
• In another bowl, mix together the orange juice & zest.
• To this orange mixture, alternate adding 1/2 the dry mixture, then 1/2 the liquid mixture, & repeat, blending well.
• Add this final orange mixture to the creamed butter mixture & blend well.
• Pour the batter into the prepared cake pans & bake for 30 minutes.
• Cool in the pans on a wire rack for 10 minutes, then remove from the pans & cool completely.
• For the frosting, melt the butter, then combine it with the orange juice & zest, beating well.
• Slowly add the powdered sugar & beat well.
• Place one cake layer upside down on a serving plate &, using less than 1/2 of the frosting, frost the first layer, staying at least 1 1/2 inches from the edge.
• Put the second layer upside right on the bottom layer, pushing down lightly to secure it.
• Frost the top of the cake, allowing some of the frosting to run down the sides.

ORANGE CAKE RECIPE

Steps:

• Zest the orange. Finely chop the orange zest.
• Ge ready the orange juice.
• Cut the unsalted butter into large pieces. Keep in the mixing bowl until it turns soft.
• Add the sugar into the mixer, start creaming the butter and sugar at high speed until it becomes fluffy and light.
• Add the egg and orange juice. Continue mixing until homogenous.
• Change the mixing speed to low. Add the salt, baking powder and flour. Mix for one minute.
• Add the orange zest and 2/3 of the almond nibs.
• Scrape down the flour from the side of the mixing bowl. Continue mixing for another one minute.
• Remove the mixing bowl from the machine. Hand mixes it once again for the final round.
• Place an oiled baking paper in the cake tin with a detachable base before pouring the batter into the tin.
• Smoothen the batter with a spatula. Sprinkle the remaining almond on top.
• Tap the cake on the working surface to remove any bubbles, if any.
• Bake at 175°C/350°F top and bottom temperature for 60 minutes.
• Remove the cake from the oven.
• Invert the cake on a cake board, give the cake a gentle push, and it will fall out from the cake tin together with the base. Remove the base and invert that cake again onto another cake board.

CINNAMON ORANGE JUICE CAKE

Steps:

• Heat oven to 350 degrees. Grease and flour a 10" x 15" cake pan. Cream together the sugar, butter, salt and eggs. Add the dry ingredients alternately with the orange juice; mixing well after each addition. Bake for 30 minutes, or until toothpick inserted in center comes out clean. NOTE: The cake will have a very light appearance after baking.
• While cake is baking, blend together the sugar and cinnamon for the topping.
• When the cake is done, remove from oven and immediately rub the 1/2 stick of butter over the top of cake until butter is completely melted. Then sprinkle the cinnamon-sugar mixture evenly on top. Cool before cutting.

ORANGE JUICE BREAD

Steps:

• Preheat oven to 325°.
• In a large bowl, cream together the butter and sugar.
• Add the beaten eggs and mix well.
• In a separate bowl, mix the flour, baking powder and salt.
• Add the flour mixture to the butter/sugar mixture and mix until combined. Add in the orange juice and the milk, mixing just until combined. Stir in the lemon and orange zest.
• Pour the batter into a greased 9X5" pan and bake for about 50-55 minutes, until a toothpick inserted in center of loaf comes out clean. Let cool in the pan for about 15-20 minutes before removing and transferring to a wire rack to cool completely. Once cooled, drizzle the glaze on top.

ORANGE CAKE

Steps:

• Preheat oven to 350°F/180°C. Grease a 12-cup (10-inch) Bundt pan or two standard loaf pans (either 9 x 13 inch pans or 8½ x 4½ inch pans for taller cakes) and set aside.
• In a medium bowl whisk together flour and baking powder. Set aside.
• In a mixer bowl fitted with whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes. On low speed and with the mixer running, add oil slowly until combined. Add orange juice, zest, and vanilla extract and keep whisking slowly until combined. Add flour mixture and whisk just until combined. Don't overmix.
• Pour batter into prepared pan/pans. Bake for 50-60 minutes for the bundt pan or 40-50 minutes for the loaves or until a toothpick inserted into the center of the cake comes out clean. If the top is browning quickly while baking, cover loosely with aluminum foil. Allow cake/cakes to cool completely on a wire rack.
• Store cake in an airtight container in the refrigerator for up to 5 days. For the best moist texture, the cake is best served at room temperature. This cake freezes well so if you make two loaves, cover well, and freeze one of them in the freezer for up to 2 months, then thaw overnight in the fridge

MOIST ORANGE CAKE

Steps:

• In a bowl, combine the flour and baking soda together, mix well and set aside
• In another bowl, combine the butter, orange zest and sugar together. Beat well until light and fluffy. Add the eggs and orange juice beat well
• Add the orange color (optional) and buttermilk. Mix well. You may notice a slight curdling at this time, do not panic
• Fold in the flour mixture and it will get to normal
• To make this cake in a 7-inch bundt pan, grease the bundt pan thoroughly with unsalted butter and dust with flour. Pour the batter in the bundt pan and bake this cake in a preheated oven at 180 degrees C for an hour or until an inserted skewer comes out clean
• While the cake is in the oven, prepare the glaze. Combine 50 ml of fresh orange juice with 25 grams of castor sugar. Mix well and set aside
• Once the cake is baked, brush the glaze onto it and serve

CRANBERRY ORANGE BAKED OATMEAL

Steps:

• Preheat the oven to 375°F and spray an 8×8 inch square baking dish with cooking spray.
• In a large bowl, mix together the oats, baking powder, cinnamon, ginger and salt.
• Add in the milk, orange juice, orange zest, maple syrup, yogurt, flaxseed, coconut oil and vanilla. Stir well to combine. Gently fold in cranberries.
• Carefully pour oatmeal mixture into the prepared baking dish. Bake for 50-60 minutes or until the middle of the bake is set and the top is golden. Remove from the oven and let cool for about 10 minutes while you make glaze.
• Make the glaze by combining Greek yogurt, maple syrup, orange juice, orange zest and vanilla in a small bowl. Add more orange juice if needed to thin. You want to be able to drizzle the glaze over the baked oatmeal.
• Drizzle glaze over baked oatmeal, cut into 6 slices and serve.
• Store in the refrigerator in an airtight container for up to 5 days. To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set oven (or toaster oven) to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.