ORANGE ANGEL FOOD CAKE WITH CARAMEL SAUCE AND TROPICAL-FRUIT COMPOTE
Provided by Abigail Johnson Dodge
Categories Cake Mixer Egg Dessert Bake High Fiber Wedding Orange Tropical Fruit Kiwi Mango Spring Passion Fruit Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 25
Steps:
- For sauce:
- Combine sugar and 1/3 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to medium-high; boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes. Remove from heat. Carefully add cream (mixture will bubble vigorously). Place pan over low heat; stir until caramel bits dissolve and sauce is smooth. Remove from heat; add butter, cardamom, and pinch of salt. Stir until butter melts. Cool.DO AHEAD: Can be made 1 week ahead. Cover; chill. Bring to room temperature or rewarm over low heat before using.
- For cake:
- Preheat oven to 350°F. Sift powdered sugar, flour, and salt 3 times. Place in medium bowl.
- Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar; beat until whites are opaque and soft peaks form. Gradually add superfine sugar, beating until whites are thick and shiny and fluffy peaks form (peaks should droop over gently; do not overbeat). Add orange peel and vanilla; beat just until blended. Sift 1/4 of flour mixture over whites. Using large rubber spatula, gently fold flour mixture into whites. Repeat with remaining flour mixture in 3 more additions. Transfer batter to ungreased 10-inch-diameter angel food cake pan with removable bottom and 4-inch-high sides (do not use nonstick pan); smooth top.
- Bake cake until golden and springy to touch, about 50 minutes. Immediately invert pan onto work surface if pan has feet, or invert center tube of pan onto neck of bottle or funnel. Cool cake completely.
- Gently tap bottom edge of pan on work surface while rotating pan until cake loosens. Transfer to platter. DO AHEAD: Can be made 8 hours ahead. Cover with cake dome; let stand at room temperature.
- For compote:
- Cut all peel and white pith from oranges. Using small sharp knife and working over bowl to catch juices, cut between membranes to release orange segments into bowl. Squeeze remaining juice from membranes into bowl. If orange segments are large, cut each in half or thirds. Cut passion fruits in half; scoop out pulp and add to orange segments. Add remaining fruits, sugar, mint, and pinch of salt. Toss gently to combine. DO HEAD: an be made 2 hours ahead. Cover and chill.
- Slice cake; transfer to plates. Spoon compote alongside; top with caramel.
ORANGE CARAMEL SAUCE WITH ALMOND PRALINE
Categories Condiment/Spread Milk/Cream Citrus Dairy Nut Dessert Christmas Orange Almond Winter Edible Gift Bon Appétit
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- Brush cookie sheet with oil. Stir first 3 ingredients in heavy large saucepan over medium heat until sugar dissolves. Cook without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with pastry brush dipped into water, about 15 minutes (mixture will bubble vigorously). Remove from heat. Carefully pour half of caramel into heavy small saucepan. Working quickly, place small saucepan over medium heat; add nuts and stir until coated. Pour out nut mixture onto prepared cookie sheet, spreading evenly. Set aside.
- Add cream and butter to remaining hot caramel mixture in large saucepan. Boil until smooth and slightly thickened, whisking often, about 5 minutes. Add orange peel. Transfer sauce to jar; cool. Cool praline completely and chop. (Praline and sauce can be made 2 weeks ahead. Cover separately chill. Bring both to room temperature before using.)
MANGO & PASSION FRUIT ROULADE
There's no need to say 'no' to this fruity roulade, whisked sponges are famously low in fat - especially if you use yogurt instead of cream
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 35m
Yield Cuts into 10 slices
Number Of Ingredients 10
Steps:
- Heat oven to 200C/fan 180C/gas 6. Grease and line a 30 x 24cm Swiss roll tin with nonstick paper. Put the eggs and sugar into a large bowl and beat with electric beaters until thick and light, about 5 mins. Fold in the flour and baking powder, then the vanilla. Tip into the tin, tilt to level the mix, then bake for 12-15 mins until golden and just springy. Turn onto another sheet of paper, dusted with 1 tbsp caster sugar. Roll the paper up inside the sponge, then leave to cool completely. Sponge can be frozen for up to 1 month.
- Fold sugar, passion fruit pulp and one-third of the mango and raspberries into the yogurt. Unroll the sponge, spread with filling, then roll up. Serve with the rest of the fruit on the side. Roulade can be filled and rolled up to 2 hrs before serving and kept in the fridge.
Nutrition Facts : Calories 153 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.26 milligram of sodium
ORANGE, CARAMEL, AND PRALINE PASSION
Number Of Ingredients 4
Steps:
- Place all the ingredients in a blender and mix by using the on/off pulse function until the ingredients are mostly blended. Continue mixing, gradually increasing the speed, until the mixture is smooth. Pour the smoothie into a glass and garnish with a Cinnamon Wonton Crisp (see Great Garnishes), if desired.From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
ORANGE, CARAMEL, AND PRALINE PASSION
Number Of Ingredients 4
Steps:
- Place all the ingredients in a blender and mix by using the on/off pulse function until the ingredients are mostly blended. Continue mixing, gradually increasing the speed, until the mixture is smooth. Pour the smoothie into a glass and garnish with a Cinnamon Wonton Crisp (see Great Garnishes), if desired.From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
More about "orange caramel and praline passion food"
BITTERSWEET CHOCOLATE ORANGE FRENCH TOAST FOR LOVERS
From thelunacafe.com
Estimated Reading Time 6 mins
PASSION FRUIT TART RECIPE WITH PRALINE CRUMB - GREAT …
From greatbritishchefs.com
Category DessertTotal Time 3 hrs 30 minsEstimated Reading Time 4 mins
ORANGE CARAMEL SAUCE - HONEST AND TRULY!
From honestandtruly.com
THE ULTIMATE FRUIT FLAVOR PAIRING CHART - THE BAKER'S …
From thebakersalmanac.com
DO YOU HAVE A PASSION FOR PRALINE? TRY THESE GREAT …
From food.allwomenstalk.com
CARAMELIZED ORANGES | THE SPLENDID TABLE
From splendidtable.org
CHOCOLATE CRéMEUX RECIPE WITH PRALINE AND CARAMEL …
From olivemagazine.com
HAZELNUT & CARAMEL COOKIES - CEDRIC GROLET - 4PASSIONFOOD - ENGLISH
From 4passionfood.com
ORANGE CHOCOLATE PRALINE LAYER CAKE | IMPERIAL SUGAR
From imperialsugar.com
CHAPMAN'S ICE CREAM | WALMART.CA
From walmart.ca
HOW TO MAKE CARAMEL - BBC FOOD
From bbc.co.uk
ORANGE CARAMEL SAUCE RECIPE | BON APPéTIT
From bonappetit.com
ORANGES IN CARAMEL RECIPES | GOODTO
From goodto.com
FLAVORS - FLOURISH CHOCOLATE
From flourishchocolate.com
BABKA WITH ALMOND CREAM, HAZELNUT PRALINE AND CINNAMON STREUSEL
From 4passionfood.com
PRALINE-PASSION | BASKIN ROBBINS
From baskinrobbinsmea.com
SPICED POMEGRANATE AND ORANGE CARAMELS - FOOD52
From food52.com
ORANGE AND PRALINE CROQUEMBOUCHE WITH CARDAMOM CARAMEL
From bigoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love