Citrus Peel Cake Recipe By Tasty

CANDIED LEMON PEEL

Steps:

• Cut lemons into slices about 1/4 inch thick and remove the fruit pulp. Cut the rings in half so the peels are in long strips.
• Bring water and lemon peel to a boil in a small pan. Drain water, and repeat with fresh cold water. Repeat the boiling step three times (see Editor's Note). Drain and set peels aside.
• Combine 2 cups fresh water with 2 cups sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent. Store peels in syrup, refrigerated, to keep them soft, or allow them to dry. Toss dry candied peels in additional sugar and store airtight at room temperature.

CANDIED CITRUS PEEL

Steps:

• Place peel strips in large saucepan and cover with water. Bring to a boil over high heat, then reduce heat and simmer 10 minutes longer. Drain. Repeat this process two more times.
• In a medium saucepan, heat sugar and 1/4 cup water over high heat until boiling. Place peel in sugar mixture, reduce heat and simmer 15 minutes, until sugar is dissolved. Remove peel with slotted spoon and dry on wire rack overnight. Store in airtight container.

CITRUS CAKE

Steps:

• Preheat the oven to 320F
• Mix the margarine and sugar together and cream until light and fluffy.
• Then beat in the eggs, one at a time.
• Stir in the fruit juices and the flour and mix well. Pour the mixture into a cake tin measuring 8"x12"x1½" which has been lined with baking parchment and spread evenly.
• Bake in the pre-heated oven for roughly 35 minutes.
• Allow the cake to cool in the tin before removal and storage in an air-tight container.

UPSIDE-DOWN OMBRé CITRUS CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Generously grease an 8 x 11-inch baking dish with nonstick spray.
• Make the orange syrup: Add the butter, sugar, and orange juice to a small saucepan. Whisk to combine, then cook over medium heat until the sugar dissolves, stirring occasionally to prevent burning, 4-5 minutes.
• Pour the orange syrup into the prepared baking dish. Starting from a short side of the baking dish, arrange the blood orange slices vertically, overlapping slightly to fit as many slices as possible (this will help keep the citrus in place during baking). Continue with the cara cara slices, then navel orange slices, then Meyer lemon slices to create an ombré effect.
• Make the cake batter: Add the eggs, sour cream, water, melted butter, orange zest and juice, and vanilla to a large bowl and whisk to combine. Add the cake mix and pudding mix and fold with a rubber spatula to incorporate. Pour the batter into the baking dish, spreading evenly.
• Bake the cake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Let the cake cool for 15 minutes, then invert onto a serving platter. Let cool completely before slicing and serving.
• Enjoy!

ORANGE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the orange juice, water, orange peel and almond extract. Combine the flour, baking powder and salt; add to creamed mixture and mix well. , Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool completely. , For the frosting, combine the confectioners' sugar, butter and enough orange juice to achieve spreading consistency. Frost cake.

CITRUS PEEL TOFU RECIPE BY TASTY

Steps:

• Add 1½ ounces (½ cup) of the orange peels to a small saucepan and cover with the water. Bring to a simmer over medium heat and cook for 5-8 minutes, or until the peels have softened and are fragrant. Drain to remove the orange peels and reserve 1 cup of steeping liquid.
• Very thinly slice the remaining 1½ ounces (½ cup) of orange peels. Add to a medium bowl with the brown and granulated sugars and toss to coat. Let sit for 5-10 minutes to infuse the sugar with the orange flavor.
• Pour the reserved warm orange-infused water over the sugared peels and stir until the sugar is mostly dissolved. Add the rice vinegar, soy sauce, ginger, chile garlic paste, and sesame oil and stir to incorporate. Add the tofu and gently toss to coat. Cover and refrigerate for 20-30 minutes.
• Remove the tofu from the marinade (it's okay if some of the orange peels stick to the tofu). Transfer to a large bowl and gently toss with 2 tablespoons of cornstarch until lightly coated. Reserve the marinade.
• Heat 2 tablespoons of vegetable oil in a large skillet over medium heat until shimmering. Working in batches, fry the tofu on all sides until golden brown and puffed, 5-7 minutes. Transfer to a paper towel-lined plate and repeat with the remaining tofu.
• In a small bowl, whisk together 2 tablespoons of the marinade with the remaining tablespoon of cornstarch until smooth.
• Pour the remaining marinade into the pan and bring to a simmer over medium-low heat. Once simmering, whisk in the cornstarch slurry and return the tofu to the pan. Cook, stirring often to prevent burning, until the sauce is thickened and the tofu is well-coated, 3-4 minutes.
• Serve the tofu over rice and garnish with scallions and toasted sesame seeds.
• Enjoy!

POUND CAKE WITH CITRUS GLAZE RECIPE BY TASTY

Steps:

• Arrange a rack in the center of the oven. Preheat the oven to 300°F (150°C).
• Make the cake: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand beater), cream the butter and sugar on low speed until smooth, 3-4 minutes. Scrape down the sides of the bowl, then add the eggs, 1 at a time, beating to incorporate between each addition. Scrape down the sides of the bowl again, then add the sour cream, vanilla, and orange extract and beat to incorporate.
• Sift the self-rising flour and salt into a large bowl.
• Add the dry ingredients to the wet ingredients, 1 cup at a time, and mix on low speed to incorporate, scraping down the sides of the bowl as needed.
• Grease a 14½-cup Bundt pan evenly with nonstick spray. Evenly sprinkle the all-purpose flour into the pan and rotate until evenly coated, then tap out the excess.
• Pour the batter into the prepared pan. Shake and drop the pan onto the counter a couple times to release any air bubbles. Transfer to the oven and bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes, then invert the cake from the pan and let cool for at least 30 minutes more.
• Make the glaze: In a large bowl, combine the powdered sugar, milk, melted butter, vanilla, lemon zest, lime zest, and orange zest and whisk until smooth.
• Pour the glaze over the cooled cake, then slice and serve.
• Enjoy!

CITRUS PEEL CAKE RECIPE BY TASTY

Steps:

• Make the cake: Preheat the oven to 350°F (180°C). Grease an 8-inch square cake pan with olive oil and line with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and ½ teaspoon salt.
• Add the sugar and citrus peels to a food processor. Pulse for about 1 minute, until the peels have mostly broken down into fine pieces. Reserve 1 tablespoon of the citrus sugar in a small bowl. Transfer the remaining citrus sugar to a large bowl.
• Add the olive oil and 1 cup of coconut milk to the citrus sugar in the large bowl. Whisk until thoroughly combined.
• Add the flour mixture to the sugar mixture. Whisk just until no dry spots remain; do not overmix.
• Pour the batter into the prepared baking dish, using a silicone spatula to scrape all of the batter from the bowl.
• Bake the cake for 55-60 minutes, until the edges are golden brown and a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 20 minutes, then carefully invert the cake onto a wire rack. Peel off the parchment, then carefully flip right-side up. Let cool completely, about 2 hours.
• Make the icing: In a medium bowl, whisk together the powdered sugar, 2 tablespoons coconut milk, and the salt until smooth. The icing should be thick, but pourable. Add the remaining tablespoon of coconut milk if needed.
• Pour icing over the center of the cake, then use an offset spatula to push toward the edges. Let set for 1-2 minutes, then sprinkle the reserved citrus sugar over the top. Let the icing harden for at least 30 minutes, up to 2 hours before slicing.
• Slice into 9 squares. Store leftovers in a lidded container at room temperature, up to 2 days.
• Garnish with candied citrus peels if you like. Enjoy!