Orangeglazeanneofgreengables Recipes

SIMPLE ORANGE GLAZE

Steps:

• Whisk sugar with orange zest and orange juice in a small bowl until smooth.

FRESH ORANGE POUND CAKES WITH AN ORANGE GLAZE

Steps:

• Preheat the oven to 400 degrees F.
• Grease 24 (1/2 cup) mini bundt pans (2 pans of 12 mini bundt tins). In an electric mixer, fitted with a paddle attachment, combine the butter and sugar. Beat until smooth.
• Add the eggs and yolks, 1 at a time, and continue to beat until incorporated. Add the orange zest and vanilla. Add the flour and salt, 1/2 cup at a time until the batter is smooth. Spoon 1/3 cup of the batter into the prepared pans.
• Bake for 15 to 20 minutes or until the top of the cake domes and are slightly golden. Remove from the oven and cool slightly. Unmold the cakes onto wire racks.
• In a small mixing bowl, combine the confectioners' sugar and orange juice together. Whisk until smooth. Place the wire racks over a baking sheet, lined with parchment paper. Drizzle the glaze over each cake. Sprinkle the top of each cake with the almonds. Cool the cakes to room temperature. Place the cakes on a serving platter and serve.

ORANGE GLAZE I

Steps:

• Mix all ingredients together well. Add more confectioner's sugar or orange juice to make the proper consistency for a barely pourable glaze.

ORANGE GLAZE II

Steps:

• In a small saucepan, combine the butter, sugar and orange juice over medium heat. Stir frequently until the sugar and butter are dissolved. Remove from the heat and pour over a warm cake.

ORANGE ANGEL CAKE

Steps:

• Sift the flour, icing sugar and salt together four times.
• Place the egg whites in a large bowl.
• Add the vanilla, orange extract and peel.
• Beat egg whites until foamy.
• Add the cream of tartar and keep beating until firm but still glossy.
• Add the granulated. sugar 2 Tbsp. at a time to the egg whites.
• Continue beating until the cling to the sides of the bowl and are stiff but not dry.
• Fold in flour mixture a little at a time. Do not stir! Spoon batter into ungreased tube pan.
• cut through batter to release any air bubbles and gently smooth top.
• Bake at 350 degrees F for 45-50 minutes or top springs back when gently touched.
• Cool upside down.
• Top with Orange Glaze. Orange Glaze 1 1/4 cup icing sugar 1/2 cup orange juice 1 tsp.
• vanilla grated peel of one orange Mix all ingredients together with a wooden spoon and spread on top of cake, allowing some to dribble down the sides.
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SIMPLE ORANGE GLAZE

Steps:

• Whisk together all ingredients until smooth. If necessary, add more sugar to thicken or more juice to thin the glaze. Use immediately.

PERFECT FLOURLESS ORANGE CAKE

Steps:

• Place the oranges in a large saucepan, and add enough water to cover. Bring to a boil, and boil for 2 hours over medium heat. Check occasionally to make sure they do not boil dry. Allow the oranges to cool, then cut them open and remove the seeds. Process in a blender or food processor to a coarse pulp.
• Preheat the oven to 375 degrees F (190 degrees C). Thoroughly grease a 10-inch round cake pan and line it with parchment paper.
• In a large bowl, beat the eggs and sugar together using an electric mixer until thick and pale, about 10 minutes. Mix in baking powder and saffron (optional). Stir in the pureed oranges. Gently fold in almond meal and candied orange peel (optional); pour batter into the prepared pan.
• Bake until a small knife inserted into the center comes out clean, about 1 hour. Allow the cake to cool in the pan. Tap out onto a serving plate when cool.

ORANGE GLAZE

Steps:

• Sift confectioners' sugar into a small saucepan and stir in orange juice and liqueur to make a smooth paste. Heat glaze over moderately high heat until just warm to the touch.