Moroccan Orange Blossom Tea Food
MOROCCAN ORANGE CAKE
This Moroccan Orange Cake Recipe is quick and easy to make, and delicious without frosting. One very large orange, or two medium oranges, should yield the half cup of fresh orange juice used in the recipe. Just for fun, I've listed the traditional measures used in Morocco which had to go in the directions since Zaar wouldn't accept "tea glasses". You might want to follow that method if you're baking with kids. Please note that tea glasses usually hold 4 to 6 ounces of liquid. I guessed at the serving size. Posted for ZAAR World Tour 2010 and thanks to my good friend Carrol for finding it for me. As an update finally had time to make this, specially after reading all the nice reivews. I did follow a reviewers report and reduced the sugar to 1 cup to cut back a little. Baked in a loaf pan as that's all I had. Then added a glaze that I made with fresh oj instead of milk and everyone loved it. Came out moist, sweet and simalar texture to a pound cake. It was enjoyed by all and hope you enjoy it too.
Provided by Bonnie G 2
Categories Dessert
Time 50m
Yield 1 cake, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 350° F (180° C). Grease and flour a tube pan. If using fresh oranges, zest and juice them.
- With an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil.
- Stir in the flour, baking powder and salt, and then the orange juice. Beat until smooth, and then mix in the zest and vanilla.
- Pour the batter into your prepared pan, and bake for about 40 minutes, or until the cake tests done.
- Allow the cake to cool in the pan for 7 to 10 minutes, then turn out onto a rack to finish cooling.
- Here's the orginal MOROCCAN MEASUREMENTS:.
- 4 eggs.
- 1 soup bowl of sugar.
- 1 tea glass of vegetable oil.
- 1 soup bowl of flour.
- 2 sachets of baking powder.
- pinch of salt.
- 1 tea glass of fresh orange juice.
- zest from 1 or 2 oranges.
- 1 sachet of vanilla sugar.
Nutrition Facts : Calories 852.4, Fat 32.7, SaturatedFat 5.2, Cholesterol 186, Sodium 727.3, Carbohydrate 128.2, Fiber 2.1, Sugar 77.9, Protein 13
MOROCCAN ORANGE BLOSSOM TEA RECIPE
If you're fortunate enough to be able to get fresh orange blossoms, try this fragrant Moroccan tea, as posted, which combines orange blossoms with spearmint. If however orange trees do not grow in your area you could substitute 1/4 - 1/2 teaspoon of orange extract for the leaves. I wanted to post this recipe with the authenticity of the method used in Morocco but with the substitution for those unable to acquire orange blossoms. The original version of this recipe was found at 'about.com'. Prep time is the time boiling the water. Cook time is the steeping time. Posted for ZWT 2010
Provided by CarrolJ
Categories Beverages
Time 10m
Yield 1/2 liter, 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Boil a liter of water.
- Rinse the small tea pot with about 1/4 cup of the boiling water and discard.
- Add the tea leaves and add 1/4 cup boiling water.
- Swirl the pot to wash and rinse the leaves, and then carefully discard the water.
- Add the orange flower blossoms, mint leaves and the sugar.
- Fill the pot with 1/2 liter (about 2 cups) boiling water.
- Leave combined tea mixture to steep for five minutes.
- Gently stir the tea, pour into small tea glasses and serve.
MOROCCAN MINT TEA
Make and share this Moroccan Mint Tea recipe from Food.com.
Provided by Tisme
Categories Beverages
Time 5m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Place the tea in a teapot (allow 3 tablespoons for a large teapot, about 5-6 glasses). Pour over ½ cup fresh boiling water. Allow the tea to steep (let stand) for 10 seconds only. This will rinse the gunpowder tea and allow the leaves to open up. Pour out the water.
- Add all the mint and sugar to taste. Pour fresh boiling water onto mix to fill the pot.
- Allow the tea to steep for a few minutes. (If you prefer your tea strong, you may bring the full teapot to boil and let it stand for a couple more minutes.).
- Pour 3-4 cups, but do not stir. Simply pour back into the pot, this allows the mint tea mixture to blend naturally.
HAWTHORN BERRY, LEMON RIND AND LIME BLOSSOM TEA
Hawthorn berries have positive cardiac effects, reducing blood pressure and the heart rate. It is also useful in the treatment of edema and dyspnea (shortness of breath). Lemon rind contains citrus flavonoids that improve varicose veins and are antihistaminic. Lime blossoms also have cardiac properties, reducing blood pressure and helping nervous disorders. CHECK WITH YOUR DOCTOR BEFORE DRINKING THIS IF YOU TAKE OTHER MEDICATIONS .
Provided by Charlotte J
Categories Beverages
Time 11m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Place the hawthorn berries, lemon zest and lime blossom in a warmed ceramic or glass teapot.
- Add the boiling water and let steep for 10 to 15 minutes.
- Strain and drink hot or cool.
- Drink 1 to 2 cups of the tea each day.
Nutrition Facts : Calories 0.2, Sodium 4.8, Carbohydrate 0.1, Fiber 0.1
MINTED ICED TEA WITH ORANGE-BLOSSOM WATER
This came out of the local newpaper. I am always looking for new and original alternatives to soda, especially for summer.
Provided by Cecily Parsley
Categories Beverages
Time 15m
Yield 16 cups, 12 serving(s)
Number Of Ingredients 8
Steps:
- Steep tea bags in boiling water, add mint, sugar and lemon peel. Stir until sugar dissolves. Allow to stand for up to four hours. Discard lemon peel and mint. Strain lemon juice and add to tea. Add cold water and orange blossom water, and plenty of ice cubes.
- Serve in tall, clear glasses, garnished with lemon slices and fresh mint sprigs.
- Orange blossom water is available in Middle Eastern grocery stores, and in the specialty aisles of some supermarkets.
Nutrition Facts : Calories 102.2, Fat 0.1, Sodium 7.1, Carbohydrate 27.9, Fiber 1.3, Sugar 25, Protein 0.3
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