Orange Cake And Custard Pie With Variations Recipes

FROSTED ORANGE PIE

Steps:

• In a large saucepan, combine the sugar flour and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the juices and orange and lemon zest. Cool to room temperature without stirring., Pour into pastry shell. Cool on a wire rack for 1 hour. Chill at least 3 hours. , In a large heavy saucepan, combine the sugar, egg whites, water, cream of tartar and salt over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into the bowl of a heavy-duty stand mixer. Beat on high until frosting forms stiff peaks, about 7 minutes., Spread over chilled pie. Just before serving, sprinkle with coconut. Store in the refrigerator.

ORANGE NATILLA CUSTARD PIE

Steps:

• In a small saucepan, heat the milk, orange zest, lemon zest and star anise until bubbles form around sides of pan, stirring occasionally. Remove from the heat. Cool. Cover and steep overnight in the refrigerator., In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 hour or until easy to handle., Roll out pastry to 1/8-in. thickness; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edge., Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights. Bake at 450° for 12 minutes. Remove foil and weights; bake 5 minutes longer or until golden brown. Cool on a wire rack., Strain milk mixture, discarding peels and star anise. In a blender, combine the eggs, condensed milk, strained milk, sugar, orange juice, cinnamon and vanilla; cover and process until smooth. Pour into crust., In a small bowl, whisk egg and water; brush over pastry edge. Bake at 400° for 15 minutes. Reduce heat to 350°; sprinkle with sugar. Bake for 18-22 minutes or until center is almost set. (Pie surface will still jiggle. Custard will set upon cooling.) Cool on a wire rack for 1 hour., Cover and refrigerate until chilled. Sprinkle with cinnamon just before serving. Garnish with orange zest curls if desired. Refrigerate leftovers.

ORANGE CUSTARD RUFFLED FILO PIE

Steps:

• To prepare the simple syrup, place all ingredients in a medium-sized, heavy-bottomed skillet and boil gently for about 5 minutes, or, until the syrup is reduced and you have 2 cups of orange syrup remaining. Remove from heat and let it cool completely (this can be done ahead of time).
• Preheat the oven to 350° F.
• Line two, 8-inch or 9-inch cake pans with two large sheets of parchment paper, creasing them every now and them and making sure they fit well into the bottom and up the sides of the pans. (I use clips to help them stay in place).
• Place the stack of filo sheets (13" x 18") on a cutting board, with the widest side in front of you. Each stack is about 18-20 sheets of filo. With a sharp knife, cut the stack vertically through the center. You will now have two stacks of filo, each 13" x 9". Cover one of these stacks with a piece of wax paper or plastic wrap, followed by a clean kitchen towel, and set it aside.
• Place the second stack of filo in front of you, so the 13" side is in front of you. Take one filo sheet and place it on the counter next to your cutting board. Lightly butter it with the melted butter. Place a second one on top of the first and brush it with butter as well. (Keep the rest of the stack of filo covered, as above, while you work). Using your fingers, scrunch it into a loose pleated strip. Form a loose spiral and place it in the middle of the prepared pan. Repeat this with the remaining filo sheets of the first stack, making 8 more filo spirals and placing them close and tight in the pan. Then, do the same with the second stack of filo and the second cake pan, so you have a total of 9 filo spirals in each pan.
• Brush the top of the spirals with some more butter and bake in the preheated oven for about 20 minutes until the filo is lightly brown and crisp.
• While the pans are in the oven, prepare the custard. In a large bowl, cream the sugar and the eggs. Add the oil, the baking powder, the vanilla, and the orange zest. To that mixture, fold in the yogurt and set aside (this step can also be done ahead of time).
• Remove the pans from the oven. Pour half of the orange custard mixture between the and over the spirals in the first pan and half between and over the spirals in the second pan. Return the pans to the oven and bake the rosettes for another 20 minutes, or, until the custard has set in the middle.
• Remove the pans from the oven and pour the cooled orange syrup evenly over the hot filo ruffles. Wait for at least fifteen minutes, until the filo slightly cools and the syrup is mostly absorbed before you serve.

FIVE-LAYER ORANGE CREAM CAKE

Steps:

• Place 2 tablespoon water in small bowl. Sprinkle gelatin over. Let stand until softened, about 10 minutes.
• Combine juice and sugar in heavy medium saucepan. Stir over medium heater until sugar dissolves. Whisk cornstarch and 3 tablespoons water in medium bowl until blended. Whisk in egg yolks. Gradually whisk half of hot juice mixture into egg mixture. Return mixture to same saucepan. Stir over medium heat until mixture boils and thickens, about 2 minutes. Strain into large bowl. Add gelatin mixture and 1 teaspoon grated peel; stir until gelatin dissolves. Press plastic onto surface of custard; chill until cool but not set, about 30 minutes.
• Beat cream and vanilla in another bowl until stiff peaks form. Whisk custard until smooth. Fold 1/2 cup whipped cream into custard. Gently fold remaining cream into custard in 2 additions.
• Place bottom cake layer on platter. Place strips of waxed paper under edges of cake to protect platter. Spread 1/2 cup orange cream over cake. Repeat layering with remaining cake layers and 1 1/2 cups orange cream, using 1/2 cup cream per layer and ending with top cake layer. Spread remaining orange cream over top and sides of cake. Sprinkle thin strips of orange peel down center of cake. Remove waxed paper.(Can be made 1 day ahead. Cover with cake dome and chill.)

ORANGE CUSTARD TARTS

Steps:

• Preheat oven to 180C (fan forced).
• Place 1 pastry sheet on a clean surface and spray with cooking spray and then top with the second pastry sheet and spray with cooking spray.
• Cut in half lengthways, then cut each half into 4 even sized pieces to make 8 pieces in total.
• Use 4 pieces to line each of 2 x 3cm deep 8.5cm (base measurement) loose bottom, fluted flan tines.
• Trim pastry edges and place tins on a baking tray and bake for 8 to 10 minutes or until pastry is light golden brown.
• Meanwile, put custard powder in a small saucepand and gradually whisk in the milk and cook, stirring over a medium heat for 6 to 7 minutes or until custard comes to a simmer and thickens.
• Remove pan from heat, stir in sugar and orange zest and set aside for 5 minutes to cool slightly.
• Carefully remove pastry cases from tins and put on plates.
• Whisk the custard until smooth and pour into pastry cases and top with the orange slices.
• Set aside for 15 minutes to cool completely and then serve.

ORANGE CAKE AND CUSTARD PIE WITH VARIATIONS

Steps:

• Spoon 1 teaspoon of sugar from the cup onto a piece of wax paper and set aside.
• Combine the remaining sugar and the flour in a mixing bowl, pressing out any lumps. Stir in the orange juice and rind and almond extract. Beat in the egg yolk, then mix in first the melted butter, then the half and half, then the milk.
• Beat the egg white and reserved teaspoon of sugar to stiff, glossy peaks and fold into the orange mixture until no streaks of white or orange remain.
• Pour into the pie shell and bake in a moderate oven 350°F for 35 to 40 minutes until puffy and lightly browned. Remove the pie from the oven and cool 20 to 25 minutes before cutting. The filling will fall slightly, but that is as it should be. Cut into wedges and serve.
• VARIATIONS:.
• LEMON CAKE AND CUSTARD PIE: Prepare exactly as directed, but substitute freshly squeezed (not bottled) lemon juice and rind for the orange and omit the almond extract.
• LIME CAKE AND CUSTARD PIE: Prepare as directed, but substitute 3 tablespoons of freshly squeezed (not bottled) lime juice and 1 1/2 teaspoons freshly grated lime rind for the orange juice and rind; omit the almond extract.
• Jean Anderson Cooks.