Fondant A Lorange Orange Cake Food

GATEAU A L'ORANGE DE MADAME MAHJOUB - ORANGE CAKE

Steps:

• Pre-heat the oven to 350 degrees F and butter and flour your cake pan.
• Wash oranges thoroughly to remove pesticide and wax residue. Slice tops and bottoms off of the oranges to remove the thickest part of the skin and discard. Chop oranges into chunks and discard the seeds. In a food processor, process the oranges into a chunky puree. Add the olive oil slowly and continue to process until it is well blended.
• In a bowl, sift flour, baking powder, baking soda, and salt.
• In a large bowl, beat eggs thoroughly and gradually add sugar until mixture is thick and lemon-colored. Add vanilla and optional almond extract.
• Fold about a third of the flour mixture into the eggs and beat until mixed. Fold in about a third of the orange mixture and beat. Continue to add flour and orange mixture until everything is combined. You'll have a chunky batter.
• Pour batter into cake pan. Bake for 60 minutes or until cake is brown on top and has pulled away from the sides of the pan.
• Let cake cool. If you used a spring form pan, remove the sides. If not, then let cool for five minutes then remove from the pan and allow it to finish cooling. After it has completely cooled, dust with powdered sugar.

SOUFFLE A L'ORANGE

Steps:

• Preheat the oven to 400 degrees. Position a rack so the souffle will sit in the middle of the oven. Spread the 1/2 tablespoon of butter evenly inside a 6-cup souffle dish (6 1/2-inches round x 3 1/2-inches high) with a paper towel. Add the 2 tablespoons of granulated sugar and tilt the dish to distribute the sugar evenly. Lightly tap out the excess and set aside.
• Melt the 2 tablespoons of butter in a 9-inch round enamel pot, such as Le Creuset, over medium heat. Whisk in the flour and cook for 1 minute, whisking constantly. Whisk in the milk and 1/4 cup granulated sugar and cook for 1 minute, whisking constantly. Off the heat, cool for 1 minute and whisk in first the egg yolks and then the orange liqueur, vanilla, and orange zest and set aside.
• Put the egg whites, cream of tartar, and salt in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-high speed until they are doubled in volume and frothy. With the mixer running, slowly add the 1/4 cup of granulated sugar and beat until the egg whites form soft, very creamy (not firm!) peaks. Whisk 1/4 of the egg white mixture into the egg yolk mixture, then add all the egg whites and fold them carefully but thoroughly with a rubber spatula into the base.
• Pour the mixture into the prepared souffle dish, not filling it more than 1 1/4 inches from the top of the dish (there may be extra mixture). Put your finger 1 inch down into the edge of the souffle mixture and run it all the way around, making sure you don't rub off the butter and sugar inside the dish. Place in the middle of the oven and immediately turn the temperature down to 375 degrees. Bake for 30 to 35 minutes, until the souffle is puffed and browned on top. Don't peek!!
• Sift a light dusting of the confectioners' sugar on top and serve immediately.

FONDANT A L'ORANGE (ORANGE CAKE)

Steps:

• Preheat oven to 350 degrees F.
• In bowl beat eggs.
• Stir in sugar, flours, baking powder, butter and orange zest.
• Pour into 9-inch round greased cake pan and bake for 35 minutes or until a wooden pick inserted in center comes out clean.
• Unmold while still warm and sprinkle with orange juice mixed with orange liqueur.
• Slice an orange thinly for decoration.
• Place in center of cake.

SIMPLE ORANGE GLAZE

Steps:

• Whisk sugar with orange zest and orange juice in a small bowl until smooth.

FLORIDA ORANGE CAKE

Steps:

• In a large mixing bowl, combine the dry cake mix, orange juice, eggs, water and oil.
• Beat on low speed for 30 seconds.
• Beat on medium speed for 2 minutes.
• Pour into a greased 9x13 in baking pan.
• Bake at 350 degrees for 30-35 minutes or until toopick comes clean.
• Cool on a wire rack.
• Frosting:.
• In a small mixing bowl, beat the cream cheese and butter until smooth.
• Beat in the orange marmalade and confectioners' sugar.
• Spread over cake.
• Keep in refrigerator.

BLENDER ORANGE CAKE

Steps:

• Preheat oven to 325 degrees Fahrenheit. Grease a bundt (tube) pan well.
• Sift flour, baking soda and salt together in a large mixing bowl. (Place sifter over the bowl.)
• Rinse the raisins under cool water in a strainer; drain well on paper towels or a clean tea towel. Add the raisins to the flour mixture, toss to coat the raisins.
• Cut the whole seedless orange into chunks. Place the orange chunks, shortening, eggs, sugar and sour cream in the blender or food processor. Process to make a puree.
• Add puree to dry ingredients lightly and quickly. Do not overmix.
• Pour batter into the prepared tube pan.
• Bake for 45 minutes or until cake tests done. Meanwhile, prepare topping to pour over hot cake.
• Topping:.
• Mix orange juice and sugar together well. Pour mixture over the hot cake.

WHOLE ORANGE CAKE

Steps:

• Preheat oven to 350°F Grease a 13x9 inch cake pan.
• Cake: squeeze orange; reserve juice for frosting. Grind together or finely chop in food processor orange rind and pulp, raisins and nuts. Set aside.
• Combine remaining cake ingredients in large mixer bowl. Beat on low speed just until blended, then on medium speed for 3 minutes. Stir in orange raisin mixture. Spread batter evenly in prepared pan.
• Bake for 35 to 40 minutes. Cool completely.
• Frosting: beat together all ingredients until smooth and creamy. Spread over cake.