EASY MAGICAL ORANGE CAKE
Absolutely delicious orange cake using a whole orange, just 5 ingredients and so easy to make.
Provided by justamumnz
Categories Baking & Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C Bake
- Prepare a ring tin, or a small baking tin (approx 20-23cm) with a generous spray of cooking spray or melted butter.
- Place baking paper in the base of the tin, cut to size and set aside
- In a food processor place the washed and quartered orange.
- Blitz until it forms a pulp
- Add to this the eggs and sugar and mix for 20 seconds and scrape down the sides
- Add to this the melted butter and mix for a further 20-30 seconds or until fully blended
- Finally add the flour and blend for 20 seconds until all fully incorporated and no lumps remain
- Spoon the mixture into the prepared baking tin
- Bake for 35 minutes or until a skewer or knife comes out clean
- Remove from the oven and set aside for 10 minutes before carefully removing from the tin. You may need to carefully work a knife around the edge of the tin to help
- Allow to cool completely on a wire rack before icing.
- For the icing, in a medium bowl place the icing sugar, add to this the melted butter and vanilla and mix (I always mix my butter and vanilla together first as this helps it to infuse)
- Then add a tablespoon of water at a time until you get the desired consistency.
- It should not be too runny, the right consistency is when it just starts to fall from the spoon.
- Spread this over the cake and store in an airtight container until ready to serve
- Should keep for at least 3 days
- Enjoy!
WHOLE ORANGE CAKE - FLOURLESS
Recipe video above. This is a wonderful moist cake that's bursting with orange flavour in a way that you can only achieve using whole oranges - rind and all! Boiling the oranges removes the bitterness from the pith (white part). You still get the fainest whiff of bitterness in the finshed cake - but it's actually pleasant and reminds you that you're eating real oranges!It's a terrific and easy cake that's perfect to take to any gatherings since it's also gluten-free and everyone can eat it. The nutty almond flavour is wonderful, and keeps it ultra-moist.Makes 1 x 23cm 9" cake 4 cm / 1.6" high, or 2 x 20cm/8" cakes 3cm / 1.2" high.
Provided by Nagi
Categories Cakes
Number Of Ingredients 5
Steps:
- Boil 10 minutes: Place oranges in a pot and cover with cold water. Bring to the boil over medium high heat. Boil for 10 minutes and drain.
- Repeat x 2: Put oranges back in the pot, cover with cold water and boil again for 10 minutes. Drain, then repeat once more (ie. boil oranges 3 x 10 minutes). Shortcut: Boil 40 minutes without draining, keeping an eye on water level. (Note 4)
- Chop: Rinse oranges, then cool slightly so you can handle them. Slice into 1cm / 1/4" slices then dice, removing any seeds. Cool completely.
- Preheat oven: Preheat oven to 160°C/320°F (140°C fan). Grease and line a 23cm/9" cake pan with baking/parchment paper. (Note 5)
- Blitz oranges: Place chopped oranges in a food processor (Note 6). Blitz on high for 4 x 10 second bursts, scraping down the sides in between, until it's pureed into a marmalade consistency with only a few visible bits of rind remaining. It does not need to be completely smooth.
- Blitz in remaining ingredients: Add almond meal, eggs, baking powder and sugar. Blitz for 5 - 10 seconds on high until combined.
- Bake 60 minutes: Pour into prepared cake pans. Bake 60 minutes until the surface is golden and a toothpick inserted into the centre comes out clean.
- Cool: Cool fully in cake pan. Unless using loose base pan, cover surface with baking paper to help you turn it out (cake is sticky so may stick to your hand and tear surface otherwise.)
- Serve: Decorate as desired - I used slices of fresh oranges, rind strips and sprigs of flowers. A dusting of icing sugar / powdered sugar is also lovely. Cut, then serve! See Note 7 for suggestions.
Nutrition Facts : Calories 268 kcal, Carbohydrate 32 g, Protein 8 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 82 mg, Sodium 32 mg, Fiber 4 g, Sugar 26 g, ServingSize 1 serving
ORANGE BLINTZES
Delicious, subtle orange flavor highlights this old world favorite. Whether for holidays or if I need a ticket out of the doghouse, my wife loves these and eats 'em about as fast as I can make 'em. Don't be scared, blintzes are actually very easy to make. They fill the house with a unique baking/frying smell which shouts, Comfort food is on the way! I hope you enjoy these as much as we do.
Provided by Fr4v4shi
Categories Breakfast and Brunch Crepes
Time 2h
Yield 4
Number Of Ingredients 16
Steps:
- Mix 2 tablespoons of sugar, 1 teaspoon of orange zest, salt, and flour in a small bowl. Combine milk and yogurt in a separate bowl. Stir in olive oil and mix until smooth. Beat 4 eggs in a large bowl, then add orange juice. Stir in the yogurt mixture followed by the flour mixture. Beat until smooth. Allow batter to rest at room temperature for 1 hour.
- Beat 1 egg with 3 tablespoons of sugar, then add butter and cottage cheese, mixing until smooth. Stir in the bread crumbs and 1 tablespoon of orange zest. Refrigerate until the batter is ready.
- Lightly butter a 6 inch skillet, and heat over medium heat. For each crepe, pour 1/4 cup of the batter into the skillet, and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown. Run a spatula around the edge of the skillet to loosen; flip the crepe, and cook until the other side has turned light brown. Stack the crepes in a clean kitchen towel, placing waxed paper between each.
- Place 2 to 3 tablespoons of the filling onto the golden side of the crepe. Roll the crepe up and repeat until all the blintzes are made. Heat 2 tablespoons of butter in a large skillet and fry 4 to 5 blintzes at a time until golden brown, about 2 minutes on each side.
Nutrition Facts : Calories 610.9 calories, Carbohydrate 55.5 g, Cholesterol 281.8 mg, Fat 30.8 g, Fiber 1.5 g, Protein 27.8 g, SaturatedFat 13.8 g, Sodium 1057 mg, Sugar 22.5 g
MORNING ORANGE DRINK
I love to treat overnight guests to this creamy orange frappe. Just blitz a few basic ingredients in your blender and enjoy. -Joyce Mummau, Mount Airy, Maryland
Provided by Taste of Home
Time 10m
Yield 6 servings (about 1 qt.).
Number Of Ingredients 6
Steps:
- Combine the first 5 ingredients in a blender; process at high speed. Add ice cubes, a few at a time, blending until smooth. Serve immediately.
Nutrition Facts : Calories 115 calories, Fat 1g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 21mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 2g protein.
BLITZ TORTE
"In the 1930s, my three siblings and I always got to select the birthday cake we wanted, and I always chose my mother's Blitz Torte," says Caroline Krueger of Ripon, Wisconsin. The downsized version is equally lovely and light.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, cream butter and confectioners' sugar until light and fluffy. Add yolks, one at a time, beating well after each. Stir in vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk. Pour into two 6-in. round baking pans coated with cooking spray; set aside. , In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over batter. Sprinkle with almonds. Bake at 350° for 20-25 minutes or until meringue is lightly browned. Cool on wire racks., In a small saucepan, combine sugar and cornstarch; whisk in milk and egg. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool. , Run a knife around edge of baking pans. Using two large spatulas, carefully remove one cake to a serving plate, meringue side up. Carefully spread with filling. Top with second cake, meringue side up. Store in the refrigerator.
Nutrition Facts : Calories 523 calories, Fat 23g fat (11g saturated fat), Cholesterol 234mg cholesterol, Sodium 263mg sodium, Carbohydrate 70g carbohydrate (50g sugars, Fiber 1g fiber), Protein 10g protein.
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