Orange Drizzle Cake Food

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 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.

FRESH ORANGE POUND CAKES WITH AN ORANGE GLAZE

Steps:

• Preheat the oven to 400 degrees F.
• Grease 24 (1/2 cup) mini bundt pans (2 pans of 12 mini bundt tins). In an electric mixer, fitted with a paddle attachment, combine the butter and sugar. Beat until smooth.
• Add the eggs and yolks, 1 at a time, and continue to beat until incorporated. Add the orange zest and vanilla. Add the flour and salt, 1/2 cup at a time until the batter is smooth. Spoon 1/3 cup of the batter into the prepared pans.
• Bake for 15 to 20 minutes or until the top of the cake domes and are slightly golden. Remove from the oven and cool slightly. Unmold the cakes onto wire racks.
• In a small mixing bowl, combine the confectioners' sugar and orange juice together. Whisk until smooth. Place the wire racks over a baking sheet, lined with parchment paper. Drizzle the glaze over each cake. Sprinkle the top of each cake with the almonds. Cool the cakes to room temperature. Place the cakes on a serving platter and serve.

GOOSEBERRY & ORANGE DRIZZLE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter and line a 20 x 30cm traybake tin with baking parchment.
• Put the butter, caster sugar, flour, eggs and orange zest in a bowl. Beat thoroughly with an electric whisk until creamy and smooth. Stir in the gooseberries, then spoon into the tin and level the surface. Bake for 35 mins until a skewer inserted into the cake comes out clean.
• Stir the orange juice and granulated sugar together, spoon over the surface of the warm cake and leave to cool and set. Cut into squares.

SIMPLE ORANGE GLAZE

Steps:

• Whisk sugar with orange zest and orange juice in a small bowl until smooth.

ORANGE ANGEL FOOD CAKE

Steps:

• Preheat the oven to 375 degrees F.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
• Sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla, and zest.
• Spoon the batter into ungreased mini tube pans. Bake until light golden brown, 25 to 30 minutes. Cool by turning the cake (in the pan) upside down until it cools to room temperature. Run a long, sharp knife blade around the cakes to loosen, then knock the cakes out onto a plate, or work them out with your fingers. The outside of the cake will remain in the pan leaving the cake whiter and more angelic looking.
• Make the glaze: Stir the ingredients together until smooth. Dip the tops of the cakes in the glaze. Let set for at least 30 minutes before serving, or until the icing is hard. Serve with sorbet.
• Serving suggestion: sorbet .

ORANGE POUND CAKE

Steps:

• Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
• Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
• To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.

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 CHIFFON CAKE WITH ORANGE GLAZE

Steps:

• Preheat oven to 325°.
• Prepare an ungreased 10-inch tube pan.
• In a large bowl blend together the flour with sugar, baking powder and salt.
• Add in oil egg yolks, orange juice, water, orange zest and vanilla; beat using an electric mixer until smooth and no sugar granules remain (about 5 minutes).
• In a large bowl beat room temperature egg whites until frothy then add in cream of tartar, continue beating until very stiff.
• Using a spatula gently fold in the egg whites into the flour/sugar mixture.
• Pour the batter into tube pan.
• Bake for about 50-60 minutes or until cake tests done.
• Invert the pan and allow cake to cool completely (I use a en empty beer bottle for this).
• Run a knife around the inside of the pan to release the cake and invert onto a serving plate.
• To make the glaze; in a bowl whisk together all ingredients until smooth. Drizzle over the cooled cake.

CHOCOLATE ORANGE SWIRL CAKE WITH YUMMY ORANGE GLAZE

Steps:

• Cake:.
• In a large mixing bowl, dump cake mix, jello, orange juice, oil, unbeaten eggs, and orange zest.
• Beat on low speed 1 minute, then beat on medium for 2 minutes.
• Pour 2/3's of the batter into a well greased and floured bundt pan.
• Spoon the chocolate mixture scattered over the top of the orange batter.
• Take a spatula to cut through and make the swirls.
• Bake in a preheated 325 degree oven for 1 hour.
• Chocolate Batter:.
• In a small bowl, first add the 2 tablespoons warm water to the 1 Tbsp.sugar; then add that along with the 1/4 teaspoons baking soda to the 2oz. melted chocolate Stir to mix well.
• Add chocolate mixture to the remaining 1/3 orange cake batter and mix together with spoon until all is well blended.
• Follow directions above to add to the bundt pan and orange batter.
• Orange Glaze:.
• Whisk the powdered sugar, orange juice, and fresh zest together in a small bowl. Set aside and wait for cake to bake.
• * When cake is done, be sure to cool on a wire rack about 8-10 minutes before turning cake out of the pan into your cake plate.
• Right away, prick the cake on the top and all around the side with a toothpick or a fork.
• Slowly, pour the yummy orange glaze over the cake.
• Do not cut the cake until it is completely cooled. It is really best if you can wait until the next day to cut it. But who can do that? It's the same thing as when you make a cheesecake -- that first taste is so much better when you wait a day!