ORANGE DRIZZLE CAKE
Cake. Citrus. One-bowl baking. If these words send a shiver down your spine, then this recipe is for you. It is a very easy recipe that can be different every time you make it if you swap the oranges for lemons, limes, grapefruit, or a mix of juices. You get a not-too-sweet, moist cake that will be gone before the day is over. Remember to use exact measurements to get perfect results.
Provided by Uzo Orimalade
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 336.9 calories, Carbohydrate 42.4 g, Cholesterol 110.4 mg, Fat 17.4 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 10.3 g, Sodium 395 mg, Sugar 30.3 g
ORANGE DRIZZLE CAKE
We don't need a reason to whip up this zingy Victoria sponge, it's perfect for any and every occasion
Provided by Barney Desmazery
Categories Afternoon tea, Dessert, Treat
Time 40m
Yield Cuts into 8 slices
Number Of Ingredients 10
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.
Nutrition Facts : Calories 548 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 45 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.95 milligram of sodium
SPICED OLIVE OIL CAKE WITH ORANGE GLAZE
This golden cake makes a persuasive case for baking with olive oil; it is fragrant, peppery and not overly sweet, with an orange glaze that brings all the flavors together. The recipe is from Lior Lev Sercarz, a high-end spice vendor in New York City who says that oil is even better than butter, the favorite of American bakers, at amplifying flavors like citrus and spice. See Tip for his instructions on using whole spices.
Provided by Julia Moskin
Categories breakfast, brunch, lunch, snack, cakes, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the cake: Heat the oven to 375 degrees. Coat a loaf pan with nonstick cooking spray.
- In a large bowl, whisk together the dry cake ingredients, including ground spices. In another bowl, whisk the oil, milk, eggs, rum, orange zest and juice until smooth.
- Pour the wet ingredients into the dry. To prevent clumps, stir together starting from the center of the bowl, gradually drawing in the dry ingredients. Mix just until smooth. The batter will be thick. Pour into the prepared loaf pan.
- Bake in the center of the oven for 1 hour, rotating after 30 minutes. When done, the cake will be just firm and dry on top and a tester inserted into the center will come out clean.
- Meanwhile, make the glaze: In a measuring cup with a pouring spout, whisk together the confectioners' sugar and 2 tablespoons orange juice until smooth. The texture should be runny; add more orange juice if needed.
- Let the cake cool in the pan on a wire rack for 10 minutes, then turn out. While it is still warm, drizzle the glaze over the top, making messy, Jackson Pollock-style zigzags by moving the cup back and forth over the cake. Let cool completely to set.
SIMPLE ORANGE GLAZE
This glaze is fresh and delicious. It uses real orange juice, not the stuff out of the container. It adds a real nice kick to angel food cake or any kind of loaf cake.
Provided by cukatie2983
Categories Desserts Frostings and Icings Dessert Glazes
Time 5m
Yield 8
Number Of Ingredients 3
Steps:
- Whisk sugar with orange zest and orange juice in a small bowl until smooth.
Nutrition Facts : Calories 61.9 calories, Carbohydrate 15.8 g, Sodium 0.2 mg, Sugar 15.5 g
MOROCCAN ORANGE & CARDAMOM CAKE
Replace sugar with xylitol and swap butter and oil for a puréed whole orange in this light and zesty cake, with ground almonds and polenta
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert, Treat
Time 2h20m
Number Of Ingredients 10
Steps:
- Put the whole oranges in a pan, cover with water and boil, covered, for 1 hr until a knife easily pierces them. If the oranges won't stay under the water, place a small saucepan lid directly on top to keep them submerged. Remove the oranges from the water and cool, then quarter and remove any seeds and obvious pith where the stalk was. Blitz the oranges to a rough purée with a hand blender or in a food processor and put in a large bowl.
- Heat oven to 160C/140C fan/gas 3 and line the base and sides of a 21cm loose-bottomed cake tin with baking parchment. Beat the cardamom, xylitol and eggs into the orange purée, then mix the ground almonds with the polenta, flour and baking powder, and fold in until well blended. Scrape the mixture into the tin, level the top and bake for 40 mins.
- After 40 minutes, scatter over the almonds, quickly return to the oven and bake 20-25 mins more until a skewer inserted into the centre comes out clean. Remove from the tin and leave to cool. Serve sliced as a cake, or with Greek yogurt or cream as a dessert.
Nutrition Facts : Calories 261 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.4 grams fiber, Protein 9 grams protein, Sodium 0.34 milligram of sodium
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