Orangecakeanconastyletortadiaranceallanconetana Recipes

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ORANGE CAKE



Orange Cake image

This recipe yields 2 loaves or as my mom used to make it - one bundt cake. I find that it's not easy to remove the cake from the bundt pan because it's a very moist cake unless you butter and flour the pan well, so I prefer using a loaf pan and I think it looks beautiful. If you only want to make one loaf, you can halve the recipe.

Provided by judith

Number Of Ingredients 8

2 1/2 cups (350g) all-purpose flour, sifted
2 1/2 teaspoons baking powder
4 large eggs
1 1/2 cups (300g) granulated sugar
1 cup (240 ml) canola or vegetable oil
1 1/4 cups (300 ml) freshly squeezed orange juice
Orange zest from 3-4 oranges ((I use the same amount of oranges I use for the juice))
1 teaspoon pure vanilla extract

Steps:

  • 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.
  • In a mixer bowl fitted with whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes. On low speed and with the mixer running, add oil slowly until combined. Add orange juice, zest, and vanilla extract and keep whisking slowly until combined. Add flour mixture and whisk just until combined. Don't overmix.
  • Pour batter into prepared pan/pans. Bake for 50-60 minutes for the bundt pan or 40-50 minutes for the loaves or until a toothpick inserted into the center of the cake comes out clean. If the top is browning quickly while baking, cover loosely with aluminum foil. Allow cake/cakes to cool completely on a wire rack.
  • Store cake in an airtight container in the refrigerator for up to 5 days. For the best moist texture, the cake is best served at room temperature. This cake freezes well so if you make two loaves, cover well, and freeze one of them in the freezer for up to 2 months, then thaw overnight in the fridge

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.

MANDARIN ORANGE CAKE I



Mandarin Orange Cake I image

Start with yellow cake mix and Mandarin oranges to make this cake with a frosting made with pineapple, pudding mixture, and whipped topping.

Provided by Ellen

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 2h

Yield 18

Number Of Ingredients 7

1 (18.25 ounce) package yellow cake mix
4 eggs
1 cup vegetable oil
1 (11 ounce) can mandarin orange segments
1 (8 ounce) container frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple with juice
1 (3.5 ounce) package instant vanilla pudding mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
  • Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.

Nutrition Facts : Calories 336.7 calories, Carbohydrate 38.1 g, Cholesterol 41.9 mg, Fat 19.9 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 5.1 g, Sodium 287.2 mg, Sugar 26.6 g

ORANGE CAKE, ANCONA-STYLE



Orange Cake, Ancona-Style image

Orange cake is a terrific dessert to serve after the rich, meaty stews of winter: boeuf bourguignon, short ribs, lamb tagine. The method that Marcella Hazan uses here - poking holes into the cake and letting orange syrup seep in - has a similar effect to brining: what would otherwise be a dry cake becomes flavorful, fragrant, and juicy. And it's even better than brining, because it always works, takes no time, and also makes the cake last longer.

Provided by Mark Bittman

Categories     breakfast, brunch, lunch, dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 9

2 cups plus 2 tablespoons all-purpose flour, plus flour for dusting the pan
3 eggs
Grated peel of 3 oranges
4 tablespoons (1/2 stick) butter, softened to room temperature, plus butter for greasing the pan
1 cup plus 3 tablespoons sugar
2 tablespoons ouzo liqueur
1 tablespoon whole milk
2 1/2 teaspoons baking powder
2 cups freshly squeezed orange juice, with 3 tablespoons sugar dissolved in it.

Steps:

  • Heat the oven to 350.
  • Put the flour, eggs, orange peel, 4 tablespoons softened butter, sugar and ouzo in a food processor, and run until all the ingredients are evenly amalgamated.
  • Add the milk and baking powder, and process again to incorporate into the mixture.
  • Thickly smear a tube pan with butter, and dust with flour. Put the cake mixture in the pan (it won't fill it up all the way), and place the pan in the preheated oven. Bake for 40 to 45 minutes, until the top of the cake becomes a rich gold color.
  • When the cake is done, place the bottom of the pan over a tumbler or tall mug, using pot holders, and push down to raise the loose bottom. Take the tube with the cake out of the hoop, work the cake loose from the bottom with a knife and lift it away from the tube. Place it on a plate with a slightly raised rim.
  • While the cake is still warm, poke many holes in it using a chopstick or any similar narrow tool. Into each of the holes, slowly pour some of the orange juice. At first the hole fills to the brim with juice, but this will subsequently - in about an hour - be absorbed by the cake. Serve at room temperature, with more orange juice drizzled over each slice.

ORANGE AND ALMOND SPANISH CAKE



Orange and Almond Spanish Cake image

The first time I tasted this cake I couldn't believe it was possible to make a cake that is so light and yet holds up so well without any flour. The syrup makes it very moist as well. It would be perfect as a gourmet birthday cake for anyone with gluten or flour allergies. When they are in season, Seville oranges are recommended.

Provided by Sackville

Categories     Dessert

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

6 eggs, separated
240 g caster sugar
230 g almonds, almost finely ground
2 1/2 oranges, finely grated zest of
8 oranges, juiced
1 1/2 lemons, juiced (if not using Seville oranges)
1 whole cinnamon stick
caster sugar, to taste

Steps:

  • Preheat the oven to 180 C or 350 F.
  • Line a 23 cm spring-form tin on the bottom and sides with greaseproof paper.
  • Keeping 1 tbsp of caster sugar aside for later, mix the egg yolks and sugar together until pale.
  • Then add the almonds and zest.
  • Beat the egg whites and remaining tablespoon of sugar until stiff.
  • Carefully fold into the sugar-egg mixture, trying not to knock the air out of the whites.
  • The egg yolk/sugar mixture will seem quite stiff at first, but keep folding in the egg whites and it will soon loosen up.
  • Gently ease the batter into the lined tin.
  • Place on the middle shelf of your oven and bake for 60-70 minutes until it is golden on top and firm to touch.
  • While the torte is in the oven, make the syrup by placing the orange juice, lemon juice and cinnamon in a saucepan with a handful of sugar.
  • Bring to a gentle boil and simmer for about five minutes.
  • Taste.
  • The syrup should be quite tart.
  • Cool and place in the fridge.
  • When the torte is ready, remove from the oven and cool completely on a rack before opening the springform tin.
  • Transfer to a plate and pierce four small holes in the top of the cake.
  • Pour half the syrup over the top and serve with the rest of the syrup on the side.
  • If you are making the cake ahead of time, I usually wait until a few hours before serving to pour the syrup over.

CLAUDIA RODEN'S ORANGE AND ALMOND CAKE



Claudia Roden's Orange and Almond Cake image

Moira Hodgson rooted this classic out of Claudia Roden's terrific cookbook, "Everything Tastes Better Outdoors," and brought it to The Times in 1987: a flourless orange and almond cake that goes beautifully with blueberries or peaches, and is the perfect thing to carry along on a picnic. Extremely moist, it consists of two seeded oranges (peel and all), ground almonds, sugar and eggs - and no flour. Baked in a hot oven, it will be done in just about an hour or so, longer if the orange pulp is extremely wet. Opening the oven door to check will not harm it.

Provided by Moira Hodgson

Categories     cakes, times classics, dessert

Time 3h

Yield 10 servings

Number Of Ingredients 5

2 large oranges
6 eggs
1/2 pound ground almonds
1/2 pound sugar
1 teaspoon baking powder

Steps:

  • Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges, including the peel, in a food processor.
  • Heat oven to 400 degrees. Beat the eggs in a food processor or large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible.
  • Bake for 45 minutes to 1 hour, or until a knife inserted in the center comes out clean. Cool in the pan before turning out.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 11 grams, Carbohydrate 32 grams, Fat 14 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 73 milligrams, Sugar 27 grams, TransFat 0 grams

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