Citrus Cake Food

UPSIDE-DOWN CITRUS CAKE

Steps:

• For the topping: Preheat the oven to 350 degrees F. Generously butter a 9-inch round cake pan and line the bottom with parchment paper.
• Use a fine grater to zest 1 teaspoon zest from each of the citruses (for a total of 1 tablespoon zest). Reserve the zest for the cake.
• Cut the top and bottom off of each citrus and place them with a flat side on the cutting board. Then, following the curve of the fruit, use a sharp knife to cut off the peels and as much of the white pith as possible. Slice the fruit crosswise into 1/4-inch thick rounds; carefully remove any seeds.
• Combine the butter and sugars in a small saucepan and warm over medium-low heat until melted. Pour into the prepared cake pan and spread evenly. Top with the citrus rounds so that they fit very snugly and are slightly overlapping (you may not use every slice). Drizzle with the orange liqueur, if using.
• For the cake: Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Put the butter, sugar and reserved zest in another bowl and beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition. Beat in the vanilla. Add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour; mix until just combined.
• Pour the cake batter over the citrus and bake until a wooden pick inserted into the center just comes out clean, 50 to 60 minutes. Run a sharp knife around the edge of the cake and let it cool for 15 minutes, then carefully invert it onto a platter, replacing any citrus that may have stuck to the pan. Serve slightly warm or at room temperature.

CITRUS POUND CAKE

Steps:

• Position a rack in the lower third of the oven and preheat to 325 degrees F. Butter and flour a 12-cup fluted tube or Bundt pan.
• Sift the flour, nutmeg and salt into a medium bowl. Whisk the half-and-half, vanilla and almond extracts and eggs in a large liquid measuring cup or bowl.
• Beat the butter in a large bowl, using an electric mixer, on medium speed until smooth, about 1 minute. Reduce the speed to low and slowly add the granulated sugar. Once all the sugar is incorporated, increase the speed to medium and beat until light and fluffy, scraping down sides of the bowl occasionally, about 4 minutes. Beat in the orange and lemon zests. Reduce the speed to low, gradually beat in the flour mixture until incorporated and then slowly beat in the egg mixture. Stir a few times with a rubber spatula to ensure the batter is well mixed (it will be thick).
• Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into cake comes out clean and the top springs back when lightly pressed, about 1 1/2 hours. Cool in the pan on a wire rack for 10 to 15 minutes, then invert the cake onto the rack to cool completely.
• Dust the cake with confectioners? sugar if using.

CITRUS CAKE

Steps:

• Preheat the oven to 320F
• Mix the margarine and sugar together and cream until light and fluffy.
• Then beat in the eggs, one at a time.
• Stir in the fruit juices and the flour and mix well. Pour the mixture into a cake tin measuring 8"x12"x1½" which has been lined with baking parchment and spread evenly.
• Bake in the pre-heated oven for roughly 35 minutes.
• Allow the cake to cool in the tin before removal and storage in an air-tight container.

ALMOND CITRUS OLIVE OIL CAKE

Steps:

• To make the cake: Preheat the oven to 350 degrees F. Lightly oil an 8-inch-diameter cake pan. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Beat in the milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Stir in the almonds. Transfer the batter to the prepared pan. Place cake pan on baking pan to collect any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 minutes. Transfer to a rack and cool for 15 minutes. Remove cake and place on serving platter, top side up. Sift powdered sugar over the cake.
• To make the citrus compote: Stir the orange peel, blossom water, and 2 tablespoons of accumulated juices from the segmented fruit in a small bowl to blend. Arrange the orange and grapefruit segments decoratively in a wide shallow bowl. Pour the blossom water mixture over. Cover and let stand 15 minutes for the flavors to blend.
• Cut the cake into wedges and spoon the citrus compote alongside.

GRILLED ANGEL FOOD CAKE WITH CITRUS COMPOTE

Steps:

• For the Citrus Compote: Zest 1 grapefruit and set aside for the Grapefruit Whipped Cream. Cut off the top and bottom of an orange and place it on the counter flat side down. Cut the outer peel and pith off. Cut into chunks, removing as much pith as possible. Repeat with the remaining citrus fruits (including the zested grapefruit). Add the citrus chunks to a medium saucepot with 1/2 cup of water, the sugar and a handful of mint. Bring to low boil over medium heat and cook, occasionally stir gently making sure not to break up the fruit too much, until slightly syrupy and the sugar is dissolved, about 20 minutes. Remove from heat, discard the mint and reserve, it will thicken slightly as it cools.
• For the Grapefruit Whipped Cream: Add the cream and zest to a stand mixer with a whisk attachment or a bowl with a hand mixer and whip on medium-high speed until peaks are medium-stiff. Refrigerate.
• For the Angel Food Cake: Preheat your outdoor grill to medium heat. Slice the angel food cake in half along the equator. Place each half on the grill and toast on both sides until grill marks appear, about 2 minutes per side.
• Place the bottom of the grilled angel food cake on a platter and spoon about half of the whipped cream over top. Use a slotted spoon to spoon some of the citrus compote over the whipped cream (don't use too much syrup or the whipped cream will be too runny). Place the top half of the cake on top (like a whipped cream sandwich). Spoon the other half of the whipped cream over top and spoon more of the citrus compote on. Garnish with mint leaves. Slice and serve like a layer cake.

UPSIDE-DOWN CITRUS OMBRE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• For the citrus: Slice the Meyer lemons into 1/4-inch-thick wheels, then trim the wheels into even squares (about 1 1/2 inches in size). Repeat with the navel oranges, tangerines, Cara Cara oranges, grapefruits and blood oranges. Line the cut citrus pieces on a baking sheet in a single layer. Set aside.
• For the glaze: Place the granulated sugar, brown sugar, butter and water into a small saucepan and bring to a simmer over medium heat; simmer until the sugars dissolve. Pour the mixture into a 9-by-13-inch baking dish and, using a pastry brush, brush over the entire surface.
• Starting with blood oranges and beginning at the top right corner of the baking dish, tightly line the blood orange pieces side by side, with the corners at the top, bottom and sides so you have a row of diamonds, not squares. Repeat, fitting the second row tightly into the gaps from the first row. Repeat with remaining citrus, going from dark to light and creating 2 rows for each type, until the entire baking dish is filled. Cut the remaining citrus diamonds in half and place into the edges of the dish to fill in the remaining gaps around the border. Set aside.
• For the buttermilk cake: Place the flour, baking powder, baking soda and salt in a mixing bowl and whisk together. In another mixing bowl, combine the butter and granulated sugar and beat together with an electric hand mixer until light and fluffy. Add the eggs one at a time and beat together. Add the dry mixture to the wet mixture and beat together. Add the buttermilk and beat together until a thick batter forms with no lumps. Stir the vanilla and citrus zest into the batter until just combined.
• Pour the cake batter over the arranged citrus in the baking dish and spread around until you have an even layer. Bake the cake for 30 to 35 minutes or until a toothpick comes out clean when inserted into the center of the cake and the top is golden brown. Remove the cake from the oven and allow it to cool for at least 30 minutes.
• Place a cutting board or large platter upside down over the top of the baking dish and quickly but carefully invert the cake. Carefully lift the baking dish from the cake to reveal the ombre top. Slice and serve.

SUNNY CITRUS POUND CAKE

Steps:

• Cake: Combine the flour, salt, baking powder and baking soda; set aside.
• Cream the butter and sugar in a large mixer bowl on medium speed of electric mixer until well blended.
• Add the eggs, one at a time, beating lightly after each until smooth, then beat on high speed until thick and creamy, about 5 minutes.
• Add the zests.
• Add the dry ingredients alternately with the yogurt and orange juice, beating on low speed until blended.
• Spread the batter in a greased and floured 10-inch Bundt pan or tube pan.
• Bake at 350 degrees F for 65 to 75 minutes or until a toothpick inserted in the centre comes out clean.
• Cool for 10 minutes in the pan, then remove to a wire rack.
• Glaze: Heat together the sugar and juice, stirring to dissolve the sugar.
• Poke holes in the cake with a toothpick, skewer or fork.
• Brush the glaze over the cake, letting it soak inches Cool the cake completely before slicing.

LEMON & ORANGE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a deep, 20cm round cake tin. Beat the butter and sugar together until pale and fluffy, then gradually beat in the eggs, one by one. Fold in the flour, baking powder, mashed potato, zests and juices. Scrape into the tin and level the top. Bake for 45 mins until golden and a skewer poked in comes out clean. Cool in the tin for 10 mins, then move to a wire rack.
• Sift the icing sugar, then mix in enough of the lemon juice to make a stiff, but still runny icing. Spread over the cake so it dribbles down the sides a little. Add some chocolate eggs, if using. Leave until the icing has set, then slice and serve. Delicious with a dollop of natural yogurt.

LEMON ORANGE CAKE

Steps:

• In a bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Beat well after each addition. Stir in extracts. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a bowl, cream butter until light and fluffy. Add the orange juice, lemon juice, zest and extract; beat until well blended. Gradually add confectioners' sugar, beating until frosting reaches desired spreading consistency. Spread frosting between layers and over top and sides of cake.

CITRUS CROWN CAKE

Steps:

• Preheat oven to 350°F; grease generously and flour 10-inch Bundt pan.
• Combine marmalade, coconut, and melted butter in a small bowl. Pour into pan.
• Prepare cake following package directions for original recipe. Pour batter over marmalade mixture.
• Bake at 350°F for 50- 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto serving plate. Cool completely.
• TIP: for best results, cut cake with a serrated knife; clean after each slice.

RAINBOW CITRUS CAKE

Steps:

• Grease and flour 3 (9 inch) cake pans. Sift flour, sugar, baking powder and salt. Add shortening, milk, eggs and vanilla. Beat at low speed 1 minute. Beat 3 minutes more on high speed (scrape side of bowl several times). Divide batter into 3 bowls; add lemon rind and yellow food color to 1 bowl; add orange rind and yellow and red food color to 1 bowl; and add lime rind and green food color to the last bowl. Stir each just to blend. Bake at 350 degrees for 30 minutes. Put layers together with lemon filling; frost top and sides with orange cream frosting. Garnish by placing the walnut halves evenly around the edge of the cake.
• LEMON FILLING:.
• Combine 1/2 cup sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt in large saucepan. Beat 2 egg yolks and 3/4 cup water with a wire whip until smooth. Cook, stirring constantly with a wooden spoon. Cook until mix thickens and bubbles 1 minute. Remove from heat, stir in 1/3 cup lemon juice and 2 tablespoons butter. Pour into glass bowl; cover with plastic wrap; cool completely. Spread between layers. If there's a store-bought lemon curd that you like, skip this step, and spread the lemon curd between the layers.
• ORANGE CREAM FROSTING:.
• Beat 1/2 cup butter until soft. Beat in 1 package 10x sugar (sifted) and a dash of salt until all sugar is added. Beat in 2 tablespoon orange juice, 2 tablespoon corn syrup and 2 tablespoon vanilla until spreadable. Tint orange with red and yellow food color. Frost top and sides of cake.

CITRUS GRAPE CAKE

Steps:

• Pour the wine into a small pan. Bring to the boil, then keep simmering until reduced down to 85ml - this will take 5-10 mins. Leave to cool.
• Heat oven to 180C/fan 160C/gas 4. Brush a 23cm springform cake tin with olive oil, tip in 1 tbsp flour, then shake all over the pan until covered. Discard any excess. Beat together the sugar and butter until creamy and well combined. Add the eggs, one at a time, then stir through the zests. Stir together the cooled wine and olive oil, then pour a little into the cake mix. Stir, then fold in a third of the flour and the baking powder. Keep alternating between adding the liquid and flour until everything has been incorporated and the batter is smooth.
• Spoon the cake batter into the prepared tin, then smooth the surface with the back of the spoon. Scatter the halved grapes over the top, then sprinkle over the sugar. Bake for 35-40 mins until a skewer inserted into the middle of the cake comes out clean. Eat warm or cool. Will store in an airtight container for up to 3 days.

CITRUS, ALMOND & YOGURT CAKE

Steps:

• Melt the butter in a small pan. Remove from the heat and leave to cool slightly. Meanwhile, butter a 23cm springform cake tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4.
• Put the 200g caster sugar, flour and ground almonds in a large bowl and mix well. Whisk the eggs and 75g yogurt into the cooled melted butter, then pour this into the bowl with the dry ingredients. Zest the lemon and orange over the bowl. Stir with a spatula until there are no streaks of flour, then scrape into the tin and bake on the middle shelf of the oven for 40 mins.
• Cut a few slices each from the zested lemon and orange, then squeeze the juice from what's left of each into a saucepan (you'll need about 6 tbsp total). Add the 2 tbsp caster sugar and the fruit slices to the pan. Bring to the boil and cook for 5-10 mins, or until the juice has reduced to a thin syrup and the fruit slices have softened. Leave to cool. Remove the fruit slices to a sheet of baking parchment and leave to dry.
• Insert a skewer into the middle of the cake - it should come out dry, with no wet cake mix clinging to it. If it's not ready, bake for 5-10 mins more and check again. Leave to cool in the tin for 5 mins, then spoon over the citrus syrup. Leave to cool for 10 mins more, then remove from the tin. To freeze, first leave to cool completely, then wrap the cake well. Will keep frozen for up to three months.
• Mix the 2 tbsp yogurt with the icing sugar to make a thick icing. Spoon this onto the centre of the cake and use the back of a spoon to ease it to the edge (it should drip over the side). Scatter over the flaked almonds and decorate with the fruit slices. Serve warm, or leave to cool completely. Will keep in an airtight tin for up to five days.