Orange Drizzle Cake With Candied Orange Peel 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.

WHITE CHOCOLATE, ROASTED PECANS & CANDIED ORANGE PEEL CAKE

Steps:

• Preheat oven to 325 degrees.
• Grease and flour a bundt pan.
• In a large bowl beat butter and sugar until light and fluffy.
• Add the vanilla and eggs to the butter mixture, one at a time, blending well after each addition.
• In a medium sized bowl add the flour, baking soda, salt, and orange rind together and set aside.
• Now in a small bowl add the sour cream and orange juice together.
• Add the flour and juice mixtures to the egg butter mixture, alternating and starting and ending with the flour mixture, until well blended.
• Add the white chocolate, candied orange peel and roasted pecans to the cake batter.
• Pour into pan and bake in a 325 degree oven for 50 - 60 minutes or until tested done.
• Let cool in pan for 5 minutes, remove and cool on wire rack while you make the glaze.
• Melt chocolate & orange juice in microwave on medium heat for 2 minutes.
• Sir until all chocolate is melted.
• Add the icing sugar and orange rind mix until smooth.
• Drizzle over cake.

ORANGE GLAZE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in orange zest and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition (batter may appear curdled)., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes., Poke holes in warm cake using a fork or wooden skewer. Mix confectioners' sugar, melted butter and orange juice; spoon slowly over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely. Serve with candied orange peel and additional confectioners' sugar.

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.