Italian Orange Drizzle Cake Food

ORANGE DRIZZLE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan well using butter and flour.
• Combine flour, eggs, sugar, butter, orange juice, orange zest, and baking powder in a bowl. Mix with an electric hand mixer or stand mixer until batter comes together and is pale in color. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes. Remove from the oven and let cool in the pan for 5 minutes. Carefully remove from the pan and place on a cooling rack with a tray underneath.
• While cake cools, combine sugar and orange juice for drizzle in a small bowl. Pour over the still-warm cake. Let cool completely before slicing.

SICILIAN ORANGE CAKE RECIPE | "PAN D'ARANCIO"

Steps:

• Wash the orange really carefully. Cut the orange with the peel into pieces, removing any seeds. Put in a food processor and blend everything until smooth and set aside.
• Put the eggs with the sugar in the mixer. Mix well for about 5 minutes until the mixture is light and fluffy. Then add the seed oil a little at a time.
• Now add then the orange puree, mixing well on medium speed without turning off the mixer. Add the sifted "00" flour a little at a time and continue to work with the mixer. Finally add the almond flour and the baking powder.
• Pour the mixture into a round springform pan with a diameter of 22 cm (9 inch) covered with parchment paper. Place in a preheated oven at 180°C (350 ° F) for about 40 minutes. Check the cooking with a toothpick. Remove from the oven and let it cool. Decorate with icing sugar.

ITALIAN ORANGE DRIZZLE CAKE

Steps:

• Melt butter.
• Whisk eggs, icing sugar, caster sugar and orange zest until pale and fluffy (takes about 5 minutes with an electric hand whisk).
• Fold in melted butter with a large metal spoon.
• Sieve flour and baking powder together and gently fold into egg mixture.
• Bake at 180°C in a greased and lined 20cm tin for 30-35 minutes.
• Cool for 5-10 minutes in the tine before turning out to cool completely.
• To make icing mix icing sugar with orange juice until fairly runny and drizzle all over the cooled cake.

ORANGE DRIZZLE CAKE

Steps:

• Heat the oven, line the tins and make the sponge exactly as described in the 'Goes well with' recipe, simply adding the orange zest to the sponge mixture.
• For the drizzle, roughly crush the sugar cubes with orange juice until they absorb the juice and become slushy. For the filling, whip the crème fraîche until stiff. Spread over one of the sponges, then spread the other with orange curd and sandwich the two together. Spoon over the drizzle and serve.

ORANGE LIQUEUR CAKE

Steps:

• Sprinkle pecans in bottom of a greased and floured 10-inch Bundt pan.
• Set aside.
• Combine remaining ingredients except Glaze in a large mixing bowl.
• Beat 30 seconds at low speed of electric mixer, then 2 minutes at.
• medium speed.
• Pour into prepared pan.
• Bake at 325 degrees for 1 hour or until a wooden pick inserted in.
• center comes out clean.
• Cool in pan 10 minutes; remove and let cool.
• completely on wire rack.
• Using a wooden pick, pierce cake at 1-inch intervals.
• Spoon Glaze over cake.
• Glaze: Melt butter in heavy saucepan.
• Stir in orange juice and sugar.
• Bring to a boil.
• Boil 5 minutes, stirring constantly.
• Remove from heat and stir in orange peel and liqueur.
• Makes 1 1/4 cups.

ORANGE DRIZZLE CAKE

Steps:

• Preheat the oven to 180C/Fan 160C/Gas Mark 4. Beat the butter and 225g sugar together until pale and creamy. Add the eggs, one at a time, slowly mixing through after each addition.
• Sift in the flour then add the zest of the orange and mix until well combined.
• Line a loaf tin with grease-proof paper then spoon in the mixture and level the top.
• Bake for 45-50 minutes until a thin skewer inserted into the middle comes out clean.
• While the cake is cooling in its tin, mix the juice of the orange with the 25g sugar. Prick the warm cake all over with a fork and drizzle the drizzle over the top.
• Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days and will freeze for up to 1 month.

ST. CLEMENT'S DRIZZLE CAKE

Steps:

• Preheat the oven to 180oC/fan 160oC/gas 4.
• Grease and line the bottom of 1 large loaf pans or 2 small loaf pans.
• Place the superfine sugar, butter and zest of the lemon and orange in a bowl and beat together until pale and creamy.
• Add the milk, and then beat in the eggs, one at a time, with a spoon of flour to prevent the mixture from curdling.
• Mix in the remaining flour.
• Spoon into the prepared tin/tins and level the surface flat.
• Bake in the oven for about 45 minutes for a large loaf or 30 minutes for the smaller loaves until they are golden and a skewer comes out clean when inserted into the center of the cake.
• While the cake is cooking, place the lemon and orange juice in a saucepan, bring to the boil and allow to reduce in quantity to about 3 tablespoons. Leave to cool, and then stir in the granulated sugar so it just starts to dissolve.
• As soon as the cake comes out of the oven, prick several times with a skewer, then slowly pour the lemon and orange sugar all over the top, letting it soak into the cake. Leave to cool completely in the tin before turning out and cutting into slices to serve.

DRIZZLE CAKE

Steps:

• Stir shortening to soften. Gradually add sugar. Cream together until light and fluffy. Add vanilla. Add eggs, one at a time, beating each into the mixture before adding the next.
• Sift flour, baking powder and salt. Shift three times together. Add creamed mixture alternately with milk. Beat after adding a little at a time. Beat until smooth.
• Pour into a 13x9 greased pan. Bake in a preheated 375F oven for about 25-30 minutes.
• CHOCOLATE FUDGE DRIZZLE:.
• Melt chocolate in heated milk. Add sugar and corn surp. Cook slowly. Stir until sugar dissolves.
• Cook gently and stir frequently. Remove from heat when the mixture has cooked for about 3-5 minutes. Do not cook too long because you do not want the mixture to turn into fudge.
• Remove from heat and add butter. DO NOT stir until the mixture has cooled to room temperature.
• Add vanilla extract. Beat until the mixture firms up a bit.
• Once the cake has cooled,m cut holes or cut slash marks all aound the cake. Make sure the hole goes down to the bottom of the cake pan.
• Pour the chocolate mixrure over the cake, making sure the chocolate drizzles down into the holes you have made in the cake.