Roasted Orange Cakes Recipes

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ROASTED ORANGE CAKES



Roasted Orange Cakes image

Categories     Cake     Rum     Egg     Fruit     Dessert     Bake     Orange     Raisin     Vanilla     Summer     Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 14

1/3 cup golden raisins
1/3 cup dark rum
8 to 10 large navel oranges
1 1/2 cups cake flour (not self-rising)
1/8 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
2 large eggs
3/4 teaspoon vanilla
1/2 teaspoon finely grated fresh orange zest
3/4 cup well-shaken buttermilk
Accompaniment: superpremium vanilla ice cream

Steps:

  • Preheat oven to 450°F.
  • Simmer raisins and rum in a small saucepan, stirring occasionally, until rum is absorbed, about 5 minutes.
  • Cut a very thin slice off bottom of each orange so it will stand without rolling. Cut a 3/4-inch-thick slice off top of each, removing any flesh from tops and reserving them. Remove as much flesh as possible from orange with a sharp knife and a spoon (reserving flesh for another use if desired), leaving an empty shell.
  • Sift together flour, baking soda and powder, and salt. Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla and zest. Alternately fold in flour mixture and buttermilk in batches, beginning and ending with flour mixture. Fold in raisins.
  • Fill orange shells two-thirds full with batter and put tops in place. Wrap oranges individually in foil and arrange on a baking sheet. Bake in middle of oven 50 minutes.
  • Transfer oranges in foil to a rack. Remove foil when cool enough to handle, then cool oranges on racks at least 15 minutes. Serve warm or at room temperature.

ROASTED CHICKEN WITH ORANGE GLAZE



Roasted Chicken with Orange Glaze image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 20

1 large navel orange, zested and juiced (1/2 cup)
2 tablespoons honey
2 tablespoons fresh oregano, chopped
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper
1/2 cup canola oil
Roasted Asparagus with Orange Glaze, optional, recipe follows
4 boneless skin-on chicken breasts
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
1 large navel orange, zested and juiced (1/2 cup)
2 tablespoons honey
2 tablespoons fresh oregano, chopped
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper
1/2 cup canola oil
1 pound asparagus, trimmed
1 tablespoon olive oil
Kosher salt and freshly ground pepper
Freshly grated orange zest, for garnish

Steps:

  • For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
  • For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
  • Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving. Reserve the remaining glaze for Roasted Asparagus with Orange Glaze.
  • For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
  • For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
  • Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
  • Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest.

ROASTED FRUIT CINNAMON COFFEE CAKE



Roasted Fruit Cinnamon Coffee Cake image

Provided by Food Network

Categories     dessert

Time 55m

Yield 10 to 12 servings

Number Of Ingredients 25

Cooking spray
2 cinnamon sticks
8 ripe peaches, nectarines and/or plums, halved and pitted
2 tablespoons unsalted butter, melted (28 grams)
2 tablespoons maple syrup (30 milliliters)
1 orange, zested and juiced
1 teaspoon vanilla extract
1/2 cup brown sugar (100 grams)
6 tablespoons all-purpose flour (50 grams)
1 tablespoon cinnamon
1 tablespoon cocoa powder
1/2 teaspoon kosher salt
3/4 cup chopped pecans, optional (95 grams)
1/4 cup unsalted butter, melted (56 grams)
1/2 cup unsalted butter, room temperature (112 grams)
1/2 cup granulated sugar (100 grams)
1/2 cup brown sugar (100 grams)
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup full fat plain or vanilla yogurt (250 milliliters)
2 cups all-purpose flour (270 grams)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt

Steps:

  • For the fruit: Preheat your oven to 350 degrees F (175 degrees C) and grease a 9-inch square baking pan and another pan large enough for the fruit with cooking spray.
  • Add the cinnamon sticks to the pan and nestle in the fruit, cut side up. In a small bowl, stir together the butter, syrup, orange zest and juice and vanilla extract and pour over the fruit.
  • For the streusel: Mix together the brown sugar, flour, cinnamon, cocoa powder, salt and pecan pieces, if using, in a small bowl. Pour over the melted butter and rub the mixture together with your fingers until crumbly and well combined.
  • For the cake: Use a hand or stand mixer fitted with a paddle attachment to cream the butter and sugars together until pale and fluffy, 1 to 2 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and yogurt.
  • Whisk together the flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Add the dry ingredients to the wet and stir just to combine.
  • Spread a little less than half of the cake batter into the 9-inch pan. Scatter with half of the streusel mixture then carefully cover with the remaining cake batter. Sprinkle with the remaining streusel.
  • Bake the cake and the fruit for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean and the fruit is cooked down and soft. Set aside to cool slightly or all the way to room temperature
  • To serve, cut the cake into squares and serve topped with the roasted fruit.

ROASTED ORANGE CHICKEN



Roasted Orange Chicken image

Whole tangerines, peel and all, roast alongside chicken in a sweetened soy sauce that thickens into a glaze and lacquers the bird. The fruit wedges soften in the syrupy sauce while infusing it with their floral bittersweetness. Reminiscent of savory Cantonese soy sauce chicken and tangy American Chinese orange chicken, this dish also combines the warmth of ginger with the bit of heat from ground hot chiles. You can eat the tangerine wedges along with the chicken, which is delicious with its sauce over steamed rice or boiled noodles. Serve with stir-fried brussels sprouts or bok choy.

Provided by Genevieve Ko

Categories     poultry, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

5 small tangerines or clementines
1/2 packed cup dark brown sugar
1/4 cup soy sauce
1 1/2 teaspoons rice vinegar or distilled white vinegar
1 teaspoon ground cayenne or other hot red ground chile
1 (4-pound) whole chicken
Salt and black pepper
8 slices peeled fresh ginger

Steps:

  • Heat oven to 400 degrees.
  • Squeeze 1/4 cup juice from 2 to 3 tangerines into a small bowl; reserve the spent peels. Cut the remaining tangerines into wedges with their peels intact, and set aside. Add the brown sugar, soy sauce, vinegar and cayenne to the tangerine juice and whisk until the sugar dissolves.
  • Generously season the chicken inside and out with salt and pepper. Tuck the wingtips behind the body. Stuff the tangerine peels and 6 ginger slices into the cavity, then tie the legs together using kitchen twine. Place in a large ovenproof skillet, and scatter the tangerine wedges and remaining 2 slices ginger around the chicken.
  • Slowly pour the juice mixture all over the chicken, then slide the skillet into the oven. Roast for 30 minutes.
  • Using a large spoon or baster, quickly and carefully coat the chicken with the pan sauce. Continue roasting, basting every 10 minutes, until the chicken is browned and cooked through, 20 to 30 minutes longer. An instant-read thermometer inserted in the thickest part of the breast should register 155 degrees and, in the leg, 170 degrees. The chicken will continue to cook while it rests.
  • Transfer the chicken to a cutting board and let rest for about 5 minutes. If the pan sauce isn't already syrupy, bring it to a boil over medium-high heat on the stovetop. Be sure to wear oven mitts or use a kitchen towel to hold the skillet (the handle is hot). Cook, stirring occasionally, until the bubbles grow larger and paler brown, and the sauce is the consistency of syrup, about 5 minutes. Discard the ginger.
  • Serve the chicken whole or carved with the glaze poured all over the meat. Arrange the tangerine wedges from the pan around the bird. You can eat them, if you'd like.

BLOOD ORANGE OLIVE OIL CAKE



Blood Orange Olive Oil Cake image

There are cakes that can be made without turning on (or having to clean) the food processor or electric mixer. This is one of them. The recipe, inspired by Dorie Greenspan's extra-virgin olive oil cake, uses blood oranges, which leave the cut loaf dappled with ruby dots. It's a lovely presentation, but regular oranges could be used, too.

Provided by Melissa Clark

Categories     dessert

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 12

Butter for greasing pan
3 blood oranges
1 cup sugar
Buttermilk or plain yogurt
3 large eggs
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup extra virgin olive oil
Honey-blood orange compote, for serving, optional (see note)
Whipped cream, for serving, optional

Steps:

  • Preheat oven to 350 degrees. Grease a 9-by-5-inch loaf pan. Grate zest from 2 oranges and place in a bowl with sugar. Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar.
  • Supreme an orange: Cut off bottom and top so fruit is exposed and orange can stand upright on a cutting board. Cut away peel and pith, following curve of fruit with your knife. Cut orange segments out of their connective membranes and let them fall into a bowl. Repeat with another orange. Break up segments with your fingers to about 1/4-inch pieces.
  • Halve remaining orange and squeeze juice into a measuring cup. You will have about 1/4 cup or so. Add buttermilk or yogurt to juice until you have 2/3 cup liquid altogether. Pour mixture into bowl with sugar and whisk well. Whisk in eggs.
  • In another bowl, whisk together flour, baking powder, baking soda and salt. Gently whisk dry ingredients into wet ones. Switch to a spatula and fold in olive oil a little at a time. Fold in pieces of orange segments. Scrape batter into pan and smooth top.
  • Bake cake for about 55 minutes, or until it is golden and a knife inserted into center comes out clean. Cool on a rack for 5 minutes, then unmold and cool to room temperature right-side up. Serve with whipped cream and honey-blood orange compote, if desired.

Nutrition Facts : @context http, Calories 335, UnsaturatedFat 13 grams, Carbohydrate 42 grams, Fat 17 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 166 milligrams, Sugar 24 grams, TransFat 0 grams

ROASTED ORANGE CAKES



Roasted Orange Cakes image

This is a recipe by Mary Sue Milliken which appeared in Gourmet magazine some years ago. What could be more fun that little raisin studded cakes baked inside hollowed out oranges.

Provided by Chef Regina V. Smith

Categories     Dessert

Time 1h35m

Yield 8-10 serving(s)

Number Of Ingredients 12

1/3 cup golden raisin
1/3 cup dark rum
8 -10 navel oranges
1 1/2 cups cake flour (not self-rising)
1/8 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2 large eggs
3/4 teaspoon vanilla
1/2 teaspoon orange zest, finely grated
3/4 cup buttermilk

Steps:

  • Preheat oven to 450°F.
  • Simmer raisins and rum in a small saucepan, stirring occasionally, until rum is absorbed, about 5 minutes.
  • Cut a very thin slice off the bottom of each orange so it will stand without rolling. Cut a 3/4 inch think slice off the top of each, removing any flesh from tops and reserving them. Remove as much flesh as possible from orange with a sharp knife and a spoon (reserving flesh for another use if desired), leaving an empty shell.
  • Sift together flour, baking soda and powder and shalt. Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla and zest. Alternatively fold in flour mixture and buttermilk in batches, beginning and ending with flour mixture. Fold in raisins.
  • Fill orange shells two thirds full with batter and put tops in place. Wrap oranges individually in foil and arrange on a baking sheet. Bake in middle of oven for approximately 50 minutes.
  • Transfer oranges in foil to a rack. Remove foil when cool enough to handle, then cool oranges on racks at least 15 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 332, Fat 13.4, SaturatedFat 7.9, Cholesterol 84.3, Sodium 256.3, Carbohydrate 43.8, Fiber 3.8, Sugar 16.8, Protein 6

ROASTED ORANGES WITH THYME



Roasted Oranges with Thyme image

Served as a side dish or an appetizer, this sweet-savory combination of roasted oranges and thyme is intriguing.

Provided by lutzflcat

Categories     Appetizers and Snacks     Tapas

Time 40m

Yield 4

Number Of Ingredients 6

2 large unpeeled navel oranges, each cut into 4 wedges
¼ cup honey
1 tablespoon olive oil
3 sprigs fresh thyme, leaves removed
¼ teaspoon Sriracha sauce, or more to taste
coarse sea salt to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Place orange wedges onto the prepared baking sheet. Mix honey, olive oil, thyme, and Sriracha sauce together in a small bowl. Brush enough mixture onto orange wedges to coat. Set remaining mixture aside for basting.
  • Roast oranges in the preheated oven for about 30 minutes, basting once halfway through.
  • Remove from the oven and immediately sprinkle wedges lightly with coarse sea salt. Serve warm or at room temperature.

Nutrition Facts : Calories 159.1 calories, Carbohydrate 33.5 g, Fat 3.8 g, Fiber 5.2 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 97 mg, Sugar 26 g

ROASTED ORANGES



Roasted Oranges image

The idea for the oranges was originally found on Just A Pinch, in a recipe by Kim Biegacki for Blackened Shrimp Salad with Roasted Oranges. It was a wonderful salad, but what made the dish was the roasted oranges. My... what a wonderful aroma while they are broiling! It totally made the dish. I'm posting just the roasted oranges because they are awesome and there could be so many uses for them... I think they would be fantastic over homemade vanilla bean ice-cream. Serving size is a guess - I could eat a whole orange-worth by myself!

Provided by Jostlori

Categories     Oranges

Time 20m

Yield 1 serving(s)

Number Of Ingredients 4

1 medium navel orange (any seedless orange will do)
vanilla
cinnamon
honey

Steps:

  • Line a small baking tray with foil, then spray with a bit of oil.
  • Peel orange by removing the skin and the white membrane, then cut into 1/4 inch thick slices. Lay flat on the foil lined tray.
  • Drizzle with a good vanilla extract, then sprinkle generously with cinnamon. Finally, drizzle honey generously over each slice.
  • Place oranges in oven or toaster oven, set to "broil".
  • Broil until they are nice and brown on top. In my toaster oven, this takes about 15 minutes, but probably less in a regular oven.

Nutrition Facts : Calories 68.6, Fat 0.2, Sodium 1.4, Carbohydrate 17.6, Fiber 3.1, Sugar 11.9, Protein 1.3

RHUBARB & ORANGE CAKE



Rhubarb & orange cake image

Make the most of seasonal fruit in this rustic bake with almond topping - serve it warm from the oven, as a pudding, or with afternoon tea

Provided by Sara Buenfeld

Categories     Afternoon tea, Dessert

Time 1h50m

Yield Cuts into 10 slices

Number Of Ingredients 10

400g rhubarb , thickly sliced
280g golden caster sugar
225g butter , softened
finely grated zest and juice 1 orange
225g self-raising flour
100g pack ground almond
1 tsp baking powder
3 medium eggs
small handful flaked almonds
icing sugar , for dusting

Steps:

  • Tip the rhubarb into a bowl and sprinkle over 50g of the sugar. Stir so the rhubarb is covered, then set aside for 30 mins to draw out some of the juices (macerate). Meanwhile, grease and line the base and sides of a 23cm loose-bottomed, round cake tin with baking parchment and heat oven to 180C/160C fan/gas 4.
  • Tip remaining sugar, the butter, orange zest and juice into a large bowl and beat with an electric whisk until well blended. Add the flour, almonds, baking powder and eggs, then beat again until smooth. Fold in the rhubarb and any juices. Spoon into the tin and level the top.
  • Sprinkle with the flaked almonds, then bake in the centre of the oven for 1 hr-1 hr 15 mins until risen, golden and a skewer inserted into the centre comes out clean. Cover with foil if the cake starts to brown too much during cooking. Leave in the tin for 15 mins before removing and cooling completely on a wire rack. Dust with a little icing sugar before serving.

Nutrition Facts : Calories 445 calories, Fat 26 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium

ORANGE-YOGURT CAKE



Orange-Yogurt Cake image

This lightly sweet, no-mixer-required cake gets a its touch of sophistication from sweetened segmented oranges and strips of zest.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 35m

Yield Makes one 8-inch round cake

Number Of Ingredients 13

Unsalted butter, softened, for pan
1 cup all-purpose flour, sifted
1/2 cup plus 3 tablespoons granulated sugar
1/2 teaspoon baking powder
1/8 teaspoon baking soda
Pinch of salt
1/2 cup plain whole-milk yogurt
1/4 cup vegetable oil
1 teaspoon grated orange zest, plus 1 tablespoon orange juice
1 large egg
1/2 teaspoon pure vanilla extract
2 large oranges (1 zested into thin strips, both segmented)
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350 degrees. Butter an 8-inch round cake pan. Stir flour, 1/2 cup plus 2 tablespoons sugar, the baking powder, baking soda, salt, yogurt, oil, orange zest and juice, egg, and vanilla in a bowl. Pour into pan. Bake until a cake tester comes out clean, about 25 minutes. Let cool on a wire rack.
  • Place zest strips in a bowl. Stir in segments and remaining tablespoon sugar. Garnish cake with some segments; serve with the rest. Dust with confectioners' sugar.

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HONEY-ROASTED ORANGE CHICKEN | RICARDO
With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. In a bowl, combine the honey and sambal oelek. On the prepared sheet, toss the potatoes with the oil. Arrange the chicken thighs with the potatoes, skin side up. Brush the thighs with the honey mixture.
From ricardocuisine.com


EASY TO MAKE ORANGE CAKE RECIPE - HONEST COOKING
2013-12-03 2½ tsp baking powder. pitch of salt. Instructions. Preheat oven on 340F. Grease and flour 10 inch 2 tube pans, In a large bowl, mix together the softened butter and sugar until it has a creamy texture. Add eggs gradually, continuing to mix. Add the orange zest and juice. Sift in the flour with baking powder.
From honestcooking.com


VEGAN BUTTERNUT SQUASH & ORANGE CAKE - WALLFLOWER KITCHEN
2022-03-16 Making the squash puree. Simply peel and dice approx 200g / ⅓ of a medium butternut squash. Steam for 10-12 minutes until soft and then blitz in a blender until pureed. You can also substitute tinned pumpkin puree for this recipe, which works equally as well.
From wallflowerkitchen.com


MOIST ORANGE LOAF CAKE (WITH OIL) - BORROWED BITES
2021-05-25 Prep: Preheat oven to 350°F. Grease a standard loaf pan (approx 9x 5 x 3-inch) with non-stick baking spray. Wet and dry ingredients: In a large bowl, whisk together the yogurt, sugar, eggs, oil, orange zest, and vanilla. Then in a small bowl, whisk together the …
From borrowedbites.com


HONEY ORANGE ROASTED CHICKEN RECIPE - DELISHABLY
Chop the orange into quarters, and stuff the chicken cavity with them. Tie the chicken legs together. Place in roasting dish, season with a little olive oil, salt and pepper and any additional herbs. Cover with a layer of aluminium foil. Roast at 200C (400F) for 30 minutes, then reduce the heat to 180C (350F).
From delishably.com


WARM ORANGE CAKE WITH ROASTED RHUBARB | TESCO REAL FOOD
Preheat the oven to gas 3, 170°C, fan 150°C. Grease a 23cm round springform tin and line with nonstick baking paper. WATCH: How to line a round cake tin. How to line a cake tin. Watch on. Play Video. Beat the butter and sugar in a bowl until pale and fluffy. Add the eggs, one at a time, and beat well. Sift in the flour and baking powder, add ...
From realfood.tesco.com


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