Gateau A Lorange Recipes

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ORANGE CAKE



Orange Cake image

This is the best cake I have ever tasted. My mom gave me this recipe and I can't make it often because I would weigh 500 pounds. Hope it lasts more than a day at your house!

Provided by Angie LaSala

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Time 2h

Yield 12

Number Of Ingredients 9

1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant lemon pudding mix
¾ cup orange juice
½ cup vegetable oil
4 eggs
1 teaspoon lemon extract
⅓ cup orange juice
⅔ cup white sugar
¼ cup butter

Steps:

  • Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).
  • In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  • Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake.

Nutrition Facts : Calories 409.8 calories, Carbohydrate 55 g, Cholesterol 73 mg, Fat 19.8 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 4.9 g, Sodium 442.7 mg, Sugar 31.8 g

GATEAU A L'ORANGE



Gateau a L'orange image

This was Mama's go to recipe to impress. I hope you enjoy it as much as her guests did. This recipe is over 50 years old and is being typed from her notes. Please note that you will need two envelopes of Knox gelatin. Not sure of the ounce measurements so ignore the ounce measurement below.

Provided by davinandkennard

Categories     Dessert

Time P1DT50m

Yield 10 serving(s)

Number Of Ingredients 13

2 (1/4 ounce) envelopes plain gelatin
1/4 cup cold water
1 1/4 cups fresh orange juice
2 tablespoons fresh lemon juice
4 eggs
1 1/2 cups superfine sugar
1/2 teaspoon salt
3 tablespoons grated orange rind (no pith)
1 cup whipping cream
1 angel food cake
1 (7 ounce) can mandarin oranges, soaked in
apricot brandy
1 cup slivered almonds, lightly toasted

Steps:

  • Soften the 2 envelopes of unflavored gelatin in 1/4 cup cold water and 1/4 cup orange juice.
  • Set aside.
  • In the top of a double boiler mix 1 cup orange juice, 2 Tbsps lemon juice, 1 cup sugar and 4 beaten egg yolks, 1/2 tsp salt, and 3 Tbsps orange rind.
  • Stir constantly over boiling water unti it thickens a bit and looks smooth. (It will not get very think so don't cook too long).
  • Add the gelatin and stir until disolved.
  • Set aside to cool.
  • Beat 4 egg whites with 1/2 cup sugar until stiff.
  • Set aside.
  • Whip 1 cup whipping cream until firm.
  • When the orange mixture is cool and just beginning to set around the edges beat with a rotary beater until smooth and a little fluffy.
  • Fold in the egg whites and then the whipped cream.
  • In a large wet bowl (you could line with plastic wrap) pour the mixture and press the cake into it. (Mama would halve the cake and tear the cake the remainder into pieces and fill the hole of the angel food cake).
  • Press down. It may be necessary to plate on top to keep it compressed.
  • Let set completely in the refrigerator.
  • Unmold on a cake plate.
  • Garnish with the madarin oranges and slivered almonds.

Nutrition Facts : Calories 474.9, Fat 16.6, SaturatedFat 6.6, Cholesterol 117.2, Sodium 460.4, Carbohydrate 74.5, Fiber 2, Sugar 53.6, Protein 10.6

SOUFFLE A L'ORANGE



Souffle a L'orange image

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 2 to 3 servings

Number Of Ingredients 15

1/2 tablespoon unsalted butter, at room temperature
2 tablespoons granulated sugar
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
3/4 cup whole milk
1/4 cup granulated sugar
4 extra-large egg yolks, at room temperature
2 tablespoons orange liqueur
2 teaspoons pure vanilla extract
1/2 teaspoon grated orange zest
5 egg whites, at room temperature
1/4 teaspoon cream of tartar
Pinch kosher salt
1/4 cup granulated sugar
Confectioners' sugar, for serving

Steps:

  • Preheat the oven to 400 degrees. Position a rack so the souffle will sit in the middle of the oven. Spread the 1/2 tablespoon of butter evenly inside a 6-cup souffle dish (6 1/2-inches round x 3 1/2-inches high) with a paper towel. Add the 2 tablespoons of granulated sugar and tilt the dish to distribute the sugar evenly. Lightly tap out the excess and set aside.
  • Melt the 2 tablespoons of butter in a 9-inch round enamel pot, such as Le Creuset, over medium heat. Whisk in the flour and cook for 1 minute, whisking constantly. Whisk in the milk and 1/4 cup granulated sugar and cook for 1 minute, whisking constantly. Off the heat, cool for 1 minute and whisk in first the egg yolks and then the orange liqueur, vanilla, and orange zest and set aside.
  • Put the egg whites, cream of tartar, and salt in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-high speed until they are doubled in volume and frothy. With the mixer running, slowly add the 1/4 cup of granulated sugar and beat until the egg whites form soft, very creamy (not firm!) peaks. Whisk 1/4 of the egg white mixture into the egg yolk mixture, then add all the egg whites and fold them carefully but thoroughly with a rubber spatula into the base.
  • Pour the mixture into the prepared souffle dish, not filling it more than 1 1/4 inches from the top of the dish (there may be extra mixture). Put your finger 1 inch down into the edge of the souffle mixture and run it all the way around, making sure you don't rub off the butter and sugar inside the dish. Place in the middle of the oven and immediately turn the temperature down to 375 degrees. Bake for 30 to 35 minutes, until the souffle is puffed and browned on top. Don't peek!!
  • Sift a light dusting of the confectioners' sugar on top and serve immediately.

ORANGE CAKE



Orange Cake image

A delightful orange frosting is the secret to this cake from Kathleen Gingras of Thorold, Ontario. "It is great with a scoop of ice cream," she suggests.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 14

1/2 cup butter, softened
3/4 cup sugar
2 large eggs
1/2 cup orange juice
2 tablespoons water
1-1/2 teaspoons orange peel
1/8 teaspoon almond extract
1-1/4 cups cake flour
1-3/4 teaspoons baking powder
1/2 teaspoon salt
FROSTING:
1-1/4 cups confectioners' sugar
1 tablespoon butter, softened
1 to 2 tablespoons orange juice

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.

Nutrition Facts : Calories 242 calories, Fat 9g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 254mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 0 fiber), Protein 2g protein.

GATEAU A L'ORANGE DE MADAME MAHJOUB - ORANGE CAKE



Gateau a L'Orange De Madame Mahjoub - Orange Cake image

A recipe I am posting, untried by me, for ZWT. I found this on Kitchen Chick's food blog, under her North African section, and here is what she states about the recipe: "From Nancy Harmon Jenkins's book Essential Mediterranean comes Madame Mahjoub's orange cake recipe. This plain-looking cake is a delight in disguise and perfect with tea." "The original recipe calls for the Maltaise de Tunisie blood oranges and claims that they give the cake a beautiful red blush."

Provided by diner524

Categories     Dessert

Time 1h5m

Yield 1 9 inch cake, 6 serving(s)

Number Of Ingredients 11

2 small blood oranges (or thin-skinned juice oranges, organic preferred)
1/3 cup olive oil
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
4 large eggs
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
powdered sugar, for dusting

Steps:

  • Pre-heat the oven to 350 degrees F and butter and flour your cake pan.
  • Wash oranges thoroughly to remove pesticide and wax residue. Slice tops and bottoms off of the oranges to remove the thickest part of the skin and discard. Chop oranges into chunks and discard the seeds. In a food processor, process the oranges into a chunky puree. Add the olive oil slowly and continue to process until it is well blended.
  • In a bowl, sift flour, baking powder, baking soda, and salt.
  • In a large bowl, beat eggs thoroughly and gradually add sugar until mixture is thick and lemon-colored. Add vanilla and optional almond extract.
  • Fold about a third of the flour mixture into the eggs and beat until mixed. Fold in about a third of the orange mixture and beat. Continue to add flour and orange mixture until everything is combined. You'll have a chunky batter.
  • Pour batter into cake pan. Bake for 60 minutes or until cake is brown on top and has pulled away from the sides of the pan.
  • Let cake cool. If you used a spring form pan, remove the sides. If not, then let cool for five minutes then remove from the pan and allow it to finish cooling. After it has completely cooled, dust with powdered sugar.

Nutrition Facts : Calories 501.2, Fat 15.6, SaturatedFat 2.8, Cholesterol 124, Sodium 408.1, Carbohydrate 82.3, Fiber 1.1, Sugar 50.2, Protein 8.5

LEMON GATEAU



Lemon Gateau image

This sunny cake is coauthor Victoria Pearson's go-to dessert. "I always have a surplus of citrus," she says, "and it's super-easy." The inspiration was an old French recipe that used oranges--but she swapped those out for lemons. "The sugar syrup you make with them soaks into the cake, so it's very moist and very aromatic," she says. It's delicious plain--but you can also top it off with a sprinkling of candied lemon slices for a bright finish to any dinner gathering. Recipe reprinted fromCitrus: Sweet and Savory Sun-Kissed Recipes copyright © 2015 by Valerie Aikman-Smith. Photos © 2015 by Victoria Pearson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 7

2/3 cup unsalted butter, room temperature
3/4 cup granulated sugar
Zest and juice of 3 lemons
2 eggs
3/4 cup all-purpose flour
1/2 teaspoon baking powder
2/3 cup confectioners' sugar

Steps:

  • Preheat oven to 400 degrees. Butter a 9-inch round springform pan, then dust with flour and tap out excess.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together on medium speed until light and fluffy. Slowly pour in one-third of lemon juice and then add eggs, one at a time, and continue to beat until well combined. Add flour and baking powder and continue to beat until a thick, smooth batter forms. Using a rubber spatula or wooden spoon, fold in two-thirds of lemon zest until evenly combined. Pour batter into prepared pan.
  • Bake cake until a thin wooden skewer inserted into the center comes out clean, about 25 minutes. Transfer to a wire rack and prick top of cake all over with skewer. Set aside.
  • In a small bowl, whisk together confectioners' sugar and remaining lemon zest and juice. Pour glaze over cake and allow to sit 10 minutes. Remove cake from pan, slide it onto a plate, and serve.

FUDGY CHOCOLATE & ORANGE GATEAU



Fudgy chocolate & orange gateau image

This sensational striped sponge requires careful assembly and lots of preparation to perfect the decoration, so set aside a good chunk of time in the kitchen. We've got a Guide to help you every step of the way, see the Tip box below

Provided by Sarah Cook

Categories     Dessert

Time 5h

Yield Cuts into 18 slices

Number Of Ingredients 25

flavourless oil , such as sunflower, for greasing
icing sugar , for dusting
40g butter
3 large eggs , separated into yolks and whites
75ml whole milk
½ tsp vanilla extract
30g plain flour
30g cocoa powder
75g golden caster sugar
40g butter
3 large eggs , separated into yolks and whites
zest and juice 1 orange
splash of milk (if needed)
½ tsp vanilla extract
80g plain flour
75g golden caster sugar
350g unsalted butter , at room temp
600g icing sugar , sifted
zest and juice 2 oranges , at room temp
100g butter
200g icing sugar
100g cocoa
100g dark chocolate , chopped
200ml double cream
1 tsp vanilla extract

Steps:

  • Making the sponges: Heat oven to 180C/160C fan/gas 4. You'll need to make 3 rectangular chocolate sponges, a pair of round chocolate sponges, and 3 rectangular orange sponges to assemble this cake, so get everything organised first. Take a look at our Guide and the additional tips, in the Tip box below.
  • For every rectangular sponge, you'll need to line the base of a 21 x 31cm tin (see Guide in the Tips below and Related guides box, right) neatly with baking parchment and grease the sides with a little flavourless oil.
  • Start with the chocolate sponges. Put the butter in a small saucepan and heat gently until melted. Whisk together the egg yolks, milk and vanilla extract in a small bowl. Stir the flour and cocoa into the melted butter to make a paste. Transfer this butter-flour mixture to a big mixing bowl and whisk in the egg mixture a little at a time - this takes elbow grease to get it smooth, but keep going!
  • Put the egg whites in a bowl and beat with an electric whisk until stiff. Add the sugar and continue beating until the mixture is glossy and thick. Whisk a third of the meringue mixture into the chocolate mixture to loosen, then use a big metal spoon to gently fold the remaining meringue into the batter until just incorporated. Spread the batter evenly in the tin. Bake for 12 mins.
  • Turn the cake out of the tin onto baking parchment very lightly dusted with icing sugar. Peel off the cake lining parchment and cover with a clean tea towel.
  • Repeat steps 2 to 5 twice more. When the third rectangular sponge is baked, turn out as before but very loosely roll up the sponge like a Swiss roll, starting from one of the shortest sides, rolling up the tea towel inside.
  • Make a final, fourth batch of the chocolate sponge recipe, but this time divide it between 2 x 20cm round, shallow sandwich tins. Bake for 10 mins, then turn out as instructed in step 5.
  • Now make the orange sponges. Follow steps 3 to 6 again, but instead of milk, measure 75ml of the juice from the orange you've zested. If you don't have enough, make up the difference with milk. Whisk in the zest.
  • Cool all the sponges.
  • Making the frosting and icing: For the orange frosting, beat together the butter, icing sugar, orange zest and juice. Beat until just combined - the acidity of the orange may start to split the mixture if overbeaten. If it looks a little split though, don't worry - just stop mixing, it'll still taste lovely. Can be kept in the fridge for up to 3 days, but will need bringing back to room temp to use.
  • When you are about to start assembling, put all the chocolate icing ingredients in a heatproof bowl over a pan of barely simmering water. Gently melt together, stirring occasionally, until smooth and shiny.
  • Assembling the cake: Cut each rectangular sponge into 2 long strips 7cm wide - trimming the long edges off will give you a neater finish (see step A in the Guide). It's important to be really accurate, so use a ruler. Trim the short edges to neaten. When you prepare the rolled-up sponges, just gently unroll first - don't worry if they crack a bit.
  • Spread a thin layer of orange frosting over every strip, right to the edges. Gently peel the strips away from their paper - they will have stuck a bit. Start with 1 chocolate and 1 orange strip that was rolled up to cool, and lay one on top of the other - but don't line up the ends. Sit the second sponge about an inch down from one of the ends of the bottom sponge (it doesn't matter which is chocolate and which is orange). Start to roll up from this end - the bottom sponge should roll up and over neatly on top of the second, so the middle of the roll is nice and tight (see step A in the Guide).
  • Keep adding extra sponges and rolling up to make a giant Swiss roll but as you roll, the ends of each different-coloured layer won't finish together (and this difference increases as the roll gets bigger). So you'll need to add chocolate and orange sponges individually from now on, rather than sandwiching together first, then adding to the rolled cake. Where each strip ends, you'll stick on a matching sponge - so a chocolate strip always continues with another chocolate, and the same with orange (see steps C & D in the Guide). This is the fiddly bit, as you'll find you'll need to partly stick on 1 coloured strip, then snuggle in the other coloured strip partway through. (This sounds more complicated than it is. When you start to do it, this will all make sense.) If you have a spare pair of hands in the house, this is the time to use them.
  • It's up to you whether you find it easier to work as a roll (see step E in the Guide), or to turn the roll on one of its flat ends to work with (see step F in the Guide). I started rolling, and just as it got towards the ends and was getting quite heavy and bulky, I flipped it to continue. Have the round sponges to hand as you near the end, to check whether you've reached a roll of 20cm diameter plus. As soon as you do, stop - you may have 1 strip of 1 colour left over.
  • Sit the rolled cake on one of its flat ends if you haven't already. Spread a good layer of orange frosting over the top, then press on 1 of the round chocolate sponges (see step G in the Guide) - line it up to the middle of the roll, rather than one of the edges of the roll. This means you'll have to take a sharp knife and trim the roll all around, until it is perfectly flush with the round sponge top. Flip the cake upside down onto your serving plate. Spread some more orange frosting over the new top, and add the second round sponge.
  • Gradually spoon on, and spread over, the chocolate icing with a big palette knife. If should still be runny enough to gently run down the sides, giving you a shiny finish (see step H in the Guide).

Nutrition Facts : Calories 765 calories, Fat 44 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 69 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium

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From recipes.ascher.ca


SIMPLE ORANGE CAKE (HAITIAN GATEAU A L’ORANGE)
2 stick unsalted butter. 3 eggs. 1 cup sugar. 1 3/4 cup sifted flour. 2 teaspoons baking powder. 1 tablespoon grated orange peel. 3/4 cup orange juice. 1 …
From mealplannerpro.com


GATEAUX OPERA A L'ORANGE RECIPE - PLAIN.RECIPES
Add the orange liquor. To build the cake: Cut three 22cm discs of the almond sponge. Place one into the bottom of a 22cm mousse ring. Using a pastry brush soak the sponge with the syrup, then spread over a good layer of the coffee buttercream. Cover with another sponge circle. Soak with the syrup, then pour over a layer of the orange ganache.
From plain.recipes


CAKE LORANGE (ORANGE CAKE) - BIGOVEN.COM
Try this Cake Lorange (Orange Cake) recipe, or contribute your own. Suggest a better description Still searching for what to cook ? Find the most delicious recipes here. Recipe; Text; Photos; Nutr Nutrition; Notes ; INGREDIENTS. 1 c Butter (or margarine) 1 ts Baking soda; 1 ct ...
From bigoven.com


GâTEAU à L’ORANGE FOR MY BIRTHDAY! – FAMILY, FRIENDS, FARMS AND …
2012-07-19 I haven’t had cake like that since. And I’ve tried. and tried. My love affair with cake began on this day 6/10/89: Two lemon cakes with raspberry filling and one groom’s cake that was chocolate with raspberry filling. Cake needs to be the perfect combination of moist crumb and delicate flavor. The icing needs to be an all-butter ...
From familyfriendsfarmsfood.com


GâTEAU RECIPES - BBC FOOD
by Mary Berry. Big, bold and beautiful, this summer party gâteau is a real show-stopper. Add more fruits or even flowers for a very special occasion. You’ll …
From bbc.co.uk


ORANGE CAKE | RICARDO
With the rack in the middle position, preheat the oven to 180°C (350°F). Butter a 10 x 20-cm (4 x 8-inch) loaf pan. Line the pan with parchment paper, letting the paper hang over the long sides. In a bowl, combine the flour and baking powder. Set aside. In another bowl, cream the butter with the sugar and the orange zest using an electric mixer.
From ricardocuisine.com


18 MEILLEURES IDéES SUR GâTEAU à L'ORANGE | GâTEAU à L'ORANGE, …
29 sept. 2018 - Explorez le tableau « gâteau à l'orange » de nina méthot, auquel 149 utilisateurs de Pinterest sont abonnés. Voir plus d'idées sur le thème gâteau à l'orange, gateau, recette.
From pinterest.ca


HELEN GOH'S FAVOURITE ORANGE CAKE RECIPE | GOOD FOOD
Remove from oven and place on a wire rack to cool for 15 minutes, then turn the cake out to cool completely. 6. For the icing, combine the butter, icing sugar and the orange zest in the bowl of the cake mixer with the paddle attachment in place. Beat on medium speed for about 3 minutes, then on low speed, adding the milk and vanilla.
From goodfood.com.au


AMAZING EASY ORANGE CAKE - PRETTY. SIMPLE. SWEET.
2020-03-22 Preheat oven to 350°F/180°C. Grease a 12-cup (10-inch) Bundt pan or two standard loaf pans (either 9 x 13 inch pans or 8½ x 4½ inch pans for taller cakes) and set aside. In a medium bowl whisk together flour and baking powder. Set aside.
From prettysimplesweet.com


ROSE LEVY BERANBAUM'S GâTEAU BRETON - SERIOUS EATS
2018-08-09 With beaten egg, brush the top of cake well, using a little less than 1 tablespoon. Use the tines of a fork to make a crosshatch of three long lines in two directions.
From seriouseats.com


GâTEAU à L'ORANGE: THE STORY OF A RECIPE THAT SURVIVED THE HOLOCAUST
2017-11-20 The Doc Project 27:30 Gâteau à l'orange: a recipe that survived the Holocaust Alex Buckman is the 78-year-old president of the Vancouver Child Survivors of the Holocaust.
From cbc.ca


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