Whole Orange Cake Food

SICILIAN WHOLE ORANGE CAKE

Steps:

• Prepare an 8" springform pan by spraying with oil (or butter) and lining in parchment paper (sides optional, if you want really clean sides), then spray the paper, too.
• Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
• Sift the flour with the baking powder or Paneangeli then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.
• In a food processor, process the whole orange until it is almost pureed.
• Add this orange to the cake mixture (along with the vanilla if you used plain baking powder) and stir until evenly combined, then put the batter into the prepared tin.
• Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the orange cake is done before removing from the oven. Allow to cool for about 15 minutes, then remove the side of the springform pan.
• Prepare the glaze by melting the sugar in the orange juice and allow to simmer for a few minutes, just until the liquid has a syrupy consistency.
• Spoon and brush over the top of the cake and allow to cool completely before cutting.

ORANGE CAKE

Steps:

• Preheat oven to 180C. Grease and line the base of a 12cm x 22cm loaf tin. Cut one orange into large chunks, leaving the skin on. Place in a large food processor and blend until well pureed. Add 180g melted butter, eggs, sugar and flour then process until well combined. Pour the mixture into the tin and bake for 50 minutes, or until an inserted skewer comes out clean. Remove from oven and allow to cool for five minutes, then turn out of tin and cool on a wire rack. To make the icing, mix icing sugar with two tablespoons melted butter. Juice remaining orange and add small amount to icing mix to obtain a spreadable consistency. Ice the cooled cake and decorate with orange zest.

WHOLE ORANGE CAKE (SUPER MOIST)

Steps:

• HEAT OVEN TO 350F/177C. Spray 9 inch (23cm) springform pan with oil. Note 1 for other pan options.
• PREPARE ORANGES: Using a sharp knife, place orange on cutting board and slice off the thin top orange layer all around the orange. Try to get as little of the white pith layer as possible (leaving on some is fine - no need to obsess!). Then slice off the white pith layer and discard. Repeat with second orange. Cut oranges into quarters. Shortcut: If your oranges only have a very thin layer of pith, you can use the whole orange.
• CREAM BUTTER, SUGAR, EGGS: Place butter, sugar and eggs in food processor bowl. Process for 2 minutes at high speed until fluffy and creamy. Scrape down sides of bowl once or twice. Scoop mixture into medium-large bowl.
• GRIND ORANGES: Place oranges and orange peels in food processor. No need to clean out processor first. Process until finely blended, about 1 minute. Scrape orange mixture into bowl with butter mixture.
• FINISH BATTER: Add flour mixture of flour and baking powder. Gently fold into wet mixture just until incorporated. Do NOT over mix or the cake will be dense. Pour batter into prepared pan. Tap pan on counter to level the batter evenly.
• BAKE: for 45-50 minutes or until cake no longer jiggles when shaken and when cake tester or toothpick is inserted in center and comes out clean. Two 8" round pans will take less time, about 25-35 minutes. Timing depends on size of oranges (amount of liquid in cake) and your oven (all ovens are different and not perfectly accurate on temperatures). Remove from oven and let cool for 10 minutes before removing on pan. Cool completely on cooling rack before frosting.
• MAKE FROSTING/GLAZE (OPTIONAL): While cake is baking, whisk icing/confectioner sugar, 1/2 of orange juice and orange zest with a fork in a small bowl. Add more orange juice until you get the consistency you like. Note 3 for traditional orange buttercream frosting.
• DECORATE: Sprinkle orange cake with powdered icing sugar (through a sieve) if not using frosting. If using frosting/glaze, spread it on top of cake letting it slip down the sides if desired. Decorate cake with orange zest strips, orange slices, drained mandarin oranges, a little bit of zest or crushed nuts if you like.

EASY MAGICAL ORANGE CAKE

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!

ORANGE CAKE

Steps:

• Combine cake mix, butter, eggs, and orange puree and combine with an electric mixer.
• Pour into two greased 8 inch round baking pans and bake on center rack at 350F for about 30 minutes, until a toothpick comes out clean. Allow to cool completely.
• For the icing, while cake is cooling, whisk together 1 can of icing and 1 cup of powdered sugar. Add to a piping bag.
• For the glaze, in a small bowl add 1 cup of powdered sugar and vanilla extract. Then whisk in orange juice until you reach your desired consistency.
• When cake is cooled, spread remaining can of icing between layers. Then pipe powdered sugar/icing mix on outside of cake. To pipe rosettes, start in the middle then move the tip in a counter-clockwise spiral around the center.
• When the sides are covered, pipe a circle on the top of the cake, at the outermost edge, to keep the glaze from spilling over.
• Pour glaze on top of cake, and garnish with a slice of orange.
• Enjoy!

WHOLE ORANGE CAKE

Steps:

• Preheat oven to 325°. Coat a 10-cup Bundt pan with cooking-oil spray. In a large bowl with a mixer on medium speed, beat butter and granulated sugar until fluffy. Beat in eggs.
• Whirl orange chunks in a food processor until mostly smooth but not puréed. Add 1 1/2 cups orange mixture to batter and beat until blended. Add flour, salt, baking soda, and baking powder to bowl and beat until smooth. Spread batter in prepared pan.
• Bake until a toothpick inserted in the center comes out with only a few crumbs clinging to it, about 55 minutes. Cool pan on a rack 10 minutes, then invert cake onto rack and let cool completely.
• Whisk together powdered sugar and orange juice in a small bowl. Drizzle over cooled cake. Let glaze set, then slice cake.

WHOLE ORANGE CAKE - FLOURLESS

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.

VEGAN WHOLE ORANGE CAKE

Steps:

• I recommend weighing the ingredients for this recipe rather than using the cups measurement. Like all of my recipes, this whole orange cake was tested using grams except the baking powder.

WHOLE-ORANGE SNACK CAKE

Steps:

• Heat the oven to 350 degrees. Prepare the pan: Butter an 8-inch square baking pan. Line the pan with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.
• Transfer the orange chunks and milk to a high-speed blender (or food processor) and process until it is the texture of smooth applesauce. (You should have about 1 generous cup.)
• In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
• In a large bowl with an electric mixer, beat the butter and granulated sugar on medium until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl as needed.
• Add half the flour mixture and beat just until combined. Beat in the orange mixture, then beat in the remaining flour mixture. Transfer the batter to the prepared pan and smooth the top.
• Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached, 35 to 40 minutes. Transfer to a rack to cool for 20 minutes. Then, using the parchment, transfer the cake to a rack to cool completely.
• While the cake cools, prepare the glaze, if using: In a small bowl, whisk together the confectioners' sugar, orange zest and orange juice. (Use a little less juice for a thicker glaze that will sit on top of the cake, or add a little more juice for a thinner glaze that will soak into the cake.)
• Spread the glaze over the cooled cake, then slice to serve. Store leftovers well-wrapped at room temperature for up to 3 days.

MOIST ORANGE CAKE

Steps:

• In a bowl, combine the flour and baking soda together, mix well and set aside
• In another bowl, combine the butter, orange zest and sugar together. Beat well until light and fluffy. Add the eggs and orange juice beat well
• Add the orange color (optional) and buttermilk. Mix well. You may notice a slight curdling at this time, do not panic
• Fold in the flour mixture and it will get to normal
• To make this cake in a 7-inch bundt pan, grease the bundt pan thoroughly with unsalted butter and dust with flour. Pour the batter in the bundt pan and bake this cake in a preheated oven at 180 degrees C for an hour or until an inserted skewer comes out clean
• While the cake is in the oven, prepare the glaze. Combine 50 ml of fresh orange juice with 25 grams of castor sugar. Mix well and set aside
• Once the cake is baked, brush the glaze onto it and serve

WHOLE ORANGE BUNDT CAKE

Steps:

• Place a rack in the middle of the oven and preheat oven to 350 degrees F.
• Grease a bundt pan with butter, shortening, or nonstick baking spray. Grease every nook and cranny. Dust generously with flour and knock the excess flour out of the pan. Set aside.
• Let's first make the crumble. In a medium bowl stir together flour, brown sugar, spice, and salt. Add the butter and use your fingers to your the butter into the dry mixture, creating a crumble. Set aside.
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
• Now let's grind up the oranges. Chop whole oranges into 2-inch chunks - peel and all! You'll want to use oranges that don't have a very thick peel and pith. Choose oranges that have a thinner peel and are relatively seedless.
• Place the oranges in the bowl of a food processor fitted with the blade attachment. Place the lid on the food processor, and pulse a few rounds to start.
• Process the oranges on low speed until the peel, flesh and juice begin to meld, creating a well ground, thick orange mixture. The mixture won't be completely smooth. It's ok if there are small pea size chunks of peel in the mixture. Spoon mixture into a glass measuring cup and measure 1 1/2 cups ground orange to use in the cake. Set aside the measured orange mixture.
• In the bowl of a stand mixer fitted with a paddle attachment, place softened butter and sugar. Beat on medium speed until the mixture is light and fluffy, about 3 to 5 minutes.
• Stop the mixer and scrape down the sides of the bowl. Beat in eggs, one at a time, on low speed, beating for 1 minute between each addition.
• Beat in the vanilla extract until well combined.
• On low speed, add half of the dry ingredients. Stir on slow speed just to incorporate.
• Add the orange mixture and sour cream and mix to just combine.
• Add the final half of the dry ingredients. Stir on slow speed just to incorporate. Stop the mixer and scrape down the sides and the bottom of the bowl to find any hidden flour pockets. They're in there!
• Give the cake batter one last burst of energy, mixing on medium-high speed for about 30 seconds, just to get it all well incorporated.
• Spoon half of the thick cake batter into the prepared pan and smooth the even. Add just over half of the crumble mixture and lightly swirl with a butterknife.
• Add the remaining cake batter to the pan and smooth. Add the remaining crumble and again use the butterknife to swirl the cake batter over the crumble mixture - incorporating it.
• Bake for 45 to 55 minutes, or until a skewer inserted into the cake comes out with moist crumbs, not wet batter.
• Place on a wire rack to cool for 20 to 30 minutes. Before inverting the cake onto a wire rack, gently run a knife down the sides to help loosed any bits that may have stuck.
• The key is to invert the cake while it's just lightly warm, but not hot.
• Slice and serve! You're welcome to add a glaze. I like this cake served with lightly whipped cream and coffee.

WHOLE ORANGE CAKE

Steps:

• Preheat oven to 350°F Grease a 13x9 inch cake pan.
• Cake: squeeze orange; reserve juice for frosting. Grind together or finely chop in food processor orange rind and pulp, raisins and nuts. Set aside.
• Combine remaining cake ingredients in large mixer bowl. Beat on low speed just until blended, then on medium speed for 3 minutes. Stir in orange raisin mixture. Spread batter evenly in prepared pan.
• Bake for 35 to 40 minutes. Cool completely.
• Frosting: beat together all ingredients until smooth and creamy. Spread over cake.

WHOLE ORANGE CAKE

Steps:

• 1. Preheat oven to 325°. Coat a 10-cup Bundt pan with cooking-oil spray. In a large bowl with a mixer on medium speed, beat butter and granulated sugar until fluffy. Beat in eggs. 2. Whirl orange chunks in a food processor until mostly smooth but not puréed. Add 1 1/2 cups orange mixture to batter and beat until blended. Add flour, salt, baking soda, and baking powder to bowl and beat until smooth. Spread batter in prepared pan. 3. Bake until a toothpick inserted in the center comes out with only a few crumbs clinging to it, about 55 minutes. Cool pan on a rack 10 minutes, then invert cake onto rack and let cool completely. 4. Whisk together powdered sugar and orange juice in a small bowl. Drizzle over cooled cake. Let glaze set, then slice cake. http://www.myrecipes.com/recipe/whole-orange-cake-50400000126573/