I would like some recipes for sweet things using oranges (not jams or preserves) Cakes / muffins / scones / puddings etc Does anyone have any recipes that they have tried and tested that they might be able to share I am particularly after a cake one but would love other options as well many thanks

dabo - 2019-07-07 10:22:00

Sticky Orange Cake (Gluten-free)

2 medium unwaxed oranges
225g caster sugar
1 tbsp honey
6 eggs, separated
300g ground almonds
1/4 tsp salt
Handful of flaked almonds, toasted

For the syrup

4 oranges and 1.5 lemons
6 cardamom pods, lightly crushed
1-3 tbsp caster sugar, to taste
2 tbsp candied orange peel

Put the oranges for the cake in a small pan and cover with water (they will bob to the top). Cover and bring to the boil, then turn down the heat and simmer for about 1.5-2 hours, turning once, until soft. Alternatively microwave as above. Drain and allow to cool slightly then cut open to check for pips, removing any you find and puree.

Heat the oven to 180C, and grease and line a 23cm springform tin.

Beat together the egg yolks, sugar and honey until thick and pale, then fold in the almonds, followed by the puree until well combined.

Whisk the egg whites and salt until stiff, then gradually fold into the batter, being careful to knock as little air out as possible. Spoon into the tin and bake for about 45-50 minutes, or until firm on top.

Meanwhile, squeeze the fruit for the syrup into a pan and add the cardamom and a spoonful of sugar. Bring to a simmer, stirring to dissolve the sugar, then taste and add more sugar as necessary. Add the peel then allow to cool.

When the cake comes out of the oven, leave it in the tin and poke a few holes in the top with a skewer. Pour over the syrup a little at a time, and allow to sink in, then scatter with almonds and leave to cool completely before transferring to a plate.

davidt4 - 2019-07-07 10:47:00

Orange Chocolate Cake (gluten-free)

2 oranges
2 cups ground almonds
4  heaped tbsp good quality cocoa
5  heaped tbsp honey
5 free range eggs
1 tsp vanilla extract
1 tsp baking soda

Prepare a 23cm cake tin.

Place whole oranges in a large saucepan and cover with water. Bring to the boil and boil for 1 hour. Drain and then allow to cool.

Preheat the oven to 160°C . Cut oranges in half and place in to a food processor (skin pith, flesh and all). Blitz until smooth. Add the remaining cake ingredients and blitz again until smooth.

Pour in to the prepared cake tin and bake for 40-50 minutes or until a skewer comes out clean. Allow cake to cool completely before removing from tin or it may break.

Once the cake has cooled down completely, dust with cocoa if desired.

davidt4 - 2019-07-07 10:48:00

Magical Orange Cake

1 whole orange including the skin washed and processed to pulp in FP
125grms melted butter
1 cup sugar
2 eggs
1& 1/2 cups Self raising flour

Place in FP whizz till all mixed
Poured into a lined loaf tin and cook 180 degrees C for 35-40 mins

petal1955 - 2019-07-07 10:49:00

Greek Walnut and Orange Cake

1 c olive oil
1 ¼ c fresh orange juice
2 tsp cinnamon
1 c sugar
3 c flour
4 tsp baking powder
1 c walnuts, finely chopped

Heat oven to 160C. Line a 20 - 25cm cake tine.

In a large bowl place oil, juice, cinnamon and sugar and mix until the sugar starts to dissolve. Sift flour and baking power and gradually mix in. When combined add walnuts and mix well.

Pour into tin and bake 15 min. reduce temperature to 130C and bake a further 40 min or until cooked. Cool on rack and serve warm or cool with whipped cream.

davidt4 - 2019-07-07 10:49:00

Mediterranean Orange Cake (2 days)

23cm tin

3 oranges – cut off tops and bottoms, simmer 2 hours, drain, puree. Cover and chill several hours or overnight
15g baking powder
310g ground almonds
8 eggs
310g caster sugar
flaked almonds

Grease and line tin. Heat oven to 170 C.
Mix baking powder & almonds together.
Mix eggs & sugar together until just combined. Do not beat.
Measure 375g of orange puree, add to eggs along with almond mixture.
Mix gently until well combined. Pour into tin and scatter with flaked almonds.
Bake 70 - 80 min. Cool overnight in tin.

davidt4 - 2019-07-07 10:50:00

Portuguese Orange Custard
Serves 6

2 oranges
6 eggs
1 c sugar
300 ml cream
1 tab Grand Marnier

Heat oven to 350 F
Grate rind, mix with juice, eggs & sugar and beat until sugar dissolved.
Generously butter soufflé dish, sprinkle with sugar.
Pour mixture in and bake 40 min or until set. Cool & chill.

Unmould and serve with cream whipped with Grand Marnier.

davidt4 - 2019-07-07 10:51:00

Winter Fruits with Orange Ricotta

(overnight) serves 4

200g dried figs
200g dried apricots
100g dried cranberries
100g pitted prunes
100g sultanas
1 tab orangeflower water
2 tab honey

250g ricotta
100g plain yoghurt
1 tab honey
1 tab orange zest (plus extra to serve)
1 tab orangeflower water
2 tab orange juice

Slice figs & apricots thickly. Mix with rest of ingredients in bowl and barely cover with boiling water. Stir well. Leave overnight until swollen.

Beat ricotta ingredients together.

Drain fruit, reserving syrup.

Place fruit in serving bowls, ricotta on top, syrup, a few shreds of orange zest.

davidt4 - 2019-07-07 10:53:00

dabo, here's a recipe that will make some good use of your orange abundance. I usually double the recipe.

SPICED FRUIT COMPOTE
1 large apple e.g. Granny Smith
8 small prunes, halved if you wish
4 dried apricots, halved
1 tsp orange zest
½ cup orange juice
squeeze of lemon juice
1 cinnamon stick or a generous pinch ground cinnamon
¼ cup water (optional – I don’t normally add any water)

Peel and slice the apple, then place it in a saucepan with the rest of the ingredients. Cover and simmer gently over a low heat for 10-15 minutes until the apple is tender. Leave to cool a little. Remove the cinnamon stick. Serve the compote on top of/with yoghurt. :-))

245sam - 2019-07-07 11:26:00

These wee delights are worth the effort...
Portuguese custard tarts with orange caramel sauce

Little cinnamon-infused puff pastry cases filled with custard and drizzled with a simple orange-flavoured caramel. Adapted slightly from Jamie Oliver’s recipe for Portuguese custard tarts in Jamie Oliver's Meals in Minutes .
Prep:12 mins Cook: 20 mins Total: 32 mins Makes 6

Ingredients
For the Portuguese custard tarts
• 1 sheet of puff pastry
• ground cinnamon
• 1/2 cup crème fraiche or heavy cream if you can’t find crème fraiche
• 1 Tablespoon sugar
• 1 egg
• 1 teaspoon vanilla essence
• zest of ½ an orange
For the caramel
• 4 Tablespoons sugar
• juice of 1 orange
• 1/4 cup hot water or cream for a richer sauce

Instructions
For the custard tarts
1. Pre-heat the oven to 390F/200C and lightly grease or oil a muffin tin (with medium-sized holes).
2. Lay the pastry out flat and sprinkle cinnamon all over it, rubbing it in a little to cover the whole sheet. Then roll up the pastry and cut it in the middle to make two rolls. Then cut each roll into three. In the end you will have 6 small rolls.
3. Put each roll on its end and squash it down with the palm of your hand to make a circle. Then place each circle of pastry in a muffin hole and squash and pull it up the sides of the tin to make a little cup.
4. Bake the pastry cases for 8 to 10 minutes. Meanwhile, whisk together the crème fraiche, sugar, egg and orange zest.
5. Take the pastry cases out of the oven and flatten them down and pull them up the sides of the muffin holes a little with the back of a teaspoon.
6. Spoon some of the crème fraiche mixture into each of the pastry cases (as close to the top as you can), then bake for another 8 to 10 minutes. Leave to cool on a wire rack. [Can be frozen for up to a month at this stage]

For the orange caramel topping
1. Put the sugar in a small saucepan in an even layer and begin melting it on a medium heat. As it begins to clump and melt, add in the orange juice and stir until all the sugar has melted. Then let the mixture simmer. Don’t stir it, just keep swirling it until it turns a caramel colour (you decide how dark you want it, but be careful not to let it burn – it can happen quickly!)
2. When the colour is as you’d like, take the caramel off the heat and add your hot water or cream (warm the cream a little first in the microwave) and stir in well.
3. Drizzle a little caramel over each tart just before serving. Enjoy!

autumnwinds - 2019-07-07 14:44:00

davidt4 wrote:

Sticky Orange Cake (Gluten-free)

2 medium unwaxed oranges
225g caster sugar
1 tbsp honey
6 eggs, separated
300g ground almonds
1/4 tsp salt
Handful of flaked almonds, toasted

For the syrup

4 oranges and 1.5 lemons
6 cardamom pods, lightly crushed
1-3 tbsp caster sugar, to taste
2 tbsp candied orange peel

Put the oranges for the cake in a small pan and cover with water (they will bob to the top). Cover and bring to the boil, then turn down the heat and simmer for about 1.5-2 hours, turning once, until soft. Alternatively microwave as above. Drain and allow to cool slightly then cut open to check for pips, removing any you find and puree.

Heat the oven to 180C, and grease and line a 23cm springform tin.

Beat together the egg yolks, sugar and honey until thick and pale, then fold in the almonds, followed by the puree until well combined.

Whisk the egg whites and salt until stiff, then gradually fold into the batter, being careful to knock as little air out as possible. Spoon into the tin and bake for about 45-50 minutes, or until firm on top.

Meanwhile, squeeze the fruit for the syrup into a pan and add the cardamom and a spoonful of sugar. Bring to a simmer, stirring to dissolve the sugar, then taste and add more sugar as necessary. Add the peel then allow to cool.

When the cake comes out of the oven, leave it in the tin and poke a few holes in the top with a skewer. Pour over the syrup a little at a time, and allow to sink in, then scatter with almonds and leave to cool completely before transferring to a plate.

....what do you mean by unwaxed oranges.???

korbo - 2019-07-07 15:40:00

petal1955 wrote:

Magical Orange Cake

Made this thank you petal 1955
It was easy and it’s turned out light fluffy with a good orange flavour and very yummy
Now to pick the next one to do !

dabo - 2019-07-07 15:56:00

I've made this for several decades, using lemon or orange juice. It has the advantage of freezing well

LEMON or ORANGE MOUSSE
This makes a lovely finish to a heavier meal. It has a superb, smooth-and-creamy texture, somewhere between a panna cotta and a mousse, despite the name. This quantity makes 2 - one to eat now (for 4 people), one to freeze - but the recipe may be halved.

1 cup lemon or orange juice
4 teaspoons gelatine
8 eggs (separated)
1 1/3 cups castor sugar
300 mls unwhipped cream

Soak gelatine in juice. Place egg yolks and sugar in top of a double boiler (or a bowl over a pot of simmering water) and cook over simmering water, whisking constantly until thick. Remove from heat, add gelatine and juice, leave to get cool but not cold. Beat eggwhites until stiff. Add unwhipped cream to the mixture, then quickly fold in eggwhites. Pour into a plain jelly mould, individual containers (such as glasses or cups), and/or freezable container/s. Chill in the fridge until very cold, then unmould and serve with whipped cream (and fresh fruit such as kiwifruit, raspberries, or orange segments) or freeze. I haven't [yet] made it with limes, but I'm sure it would work with them, too

Edited by autumnwinds at 4:17 pm, Sun 7 Jul

autumnwinds - 2019-07-07 16:17:00

korbo wrote:

....what do you mean by unwaxed oranges.???

Occasionally oranges from overseas are imported with a fine wax coating ( to keep them lasting longer).

Not so common these days, and doesn't affect the eating of the flesh, but as in this recipe the whole oranges are boiled, there'd be an unpleasant scum....

Edited by autumnwinds at 4:26 pm, Sun 7 Jul

autumnwinds - 2019-07-07 16:19:00

korbo wrote:

....what do you mean by unwaxed oranges.???

Oranges that haven't been sprayed with wax to make them look shiny and last longer. Obviously homegrown oranges are not waxed.

davidt4 - 2019-07-07 16:33:00

petal1955 wrote:

Magical Orange Cake

Annabel Langbein added raisins and chopped walnuts and calls it Annabel Langbein's Orange Lightning Cake. We tried it and quite liked it.

paora-tm - 2019-07-07 20:43:00

Orange Muffins

1 orange
¾ cup orange juice
125gr butter
1 egg
1 cup flour
1 cup wholemeal
1tsp baking powder
½ tsp baking soda
6 Tblsp sugar
Half cup sultanas
Cut orange into quarters, and process with orange juice till finely chopped.
Add melted butter and egg, mix for 5 to 10 seconds then mix into the dry ingredients.
Soften 3oz cream cheese and 2 Tblsp sugar.
Put 2/3 muffin mixture into tins, one tsp cream cheese mixture, and top with 1/3 more mixture.
Greased muffin tins at 180C for 15-20 minutes.

rainrain1 - 2019-07-08 10:58:00

Alison Holst has a recipe for Lemon Sponge pudding. I have made that numerous times and can see no reason why it wouldnt be perfect made with oranges instead

kiwigoose1 - 2019-07-08 20:10:00