Tag: orange

Baking · Do-ahead

Orange Lightning Cake

Belinda

Annabelle Langbein’s “quick-as-lightening” cake as you can make it in a flash!
“It’s so quick and simple and yet it has an amazing flavor, like something your grandmother might have made, that has everyone coming back for seconds. You can use golden raisins, (sultanas) or raisins.

Serves 8

1 whole orange, unpeeled
1 tsp baking soda
1/2 cup water
4 1/2 oz/125 g butter, softened
1 cup sugar
2 eggs
1 tsp vanilla extract
2 cups plain flour
1 cup sultanas, or raisins
1/2 cup walnuts, chopped (optional)

Preheat oven to 325F/160°C fanbake.
Grease a 8″/20cm-diameter cake tin and line the base with baking paper.

Cut the orange into quarters, remove the seeds and whizz in a food processor until finely chopped.

Dissolve baking soda in water and add to the food processor with butter, sugar, eggs, vanilla and flour.
Whizz to combine.

Add sultanas or raisins and walnuts, if using, and stir with a spoon or pulse several times to just combine (don’t whizz them or they will break up).

Pour into prepared cake tin and bake until a skewer inserted into the centre comes out clean (about 1 hour).

STORAGE
Orange Lightning Cake will keep in an airtight container for up to a week or can be frozen.

Baking · Do-ahead

Oh sooo easy date and orange Scones.

Belinda

This café favorite is so easy to make at home. The trick to baking fluffy scones is not to overwork the mix once you add the flour. That’s why I always stir the mix with a knife – it keeps the action light.

Recipe by New Zealand cookbook writer, Annabel Langbein

Ready in 30 mins
Makes 12 large scones

Finely grated zest of 1 orange
3 cups self-raising flour or gluten-free self-raising flour
¼ cup sugar
1 tsp baking powder, sifted
3oz (75g) chilled butter, grated
2 cups pitted dates, chopped
1¾ cups buttermilk or natural yoghurt
icing sugar (powdered sugar), to dust (optional)

Preheat oven to 400F/200°C fan bake. Line an oven tray with baking paper and lightly dust with
flour.

Combine orange zest, flour, sugar and baking powder in a bowl. Add the butter and use a knife or your fingertips to work into the flour mixture to a coarse crumb. Mix in the chopped dates.

Add the buttermilk or yoghurt and stir with a knife until the mixture just comes together into a soft, wettish dough. (do not over-mix)

Turn out onto prepared tray and flatten into a circle about 10″/25cm in diameter. Cut into 12 wedges – like the spokes of a wheel- and rearrange with a little room in between so they can rise .

Bake until risen, fully set in the centre and lightly golden (about 20 minutes).
Dust with icing sugar before serving, if desired.

Baking · Dessert · Do-ahead

Easy one-bowl moist orange cake

Belinda

I just LOVE one-bowl cakes, when you literally throw everything into the same bowl, mix and pour into the baking tin! This is exceptionally moist with the added bonus of a lovely orangey icing

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155g (5.4oz) butter
2 tsp grated orange rind
2/3 cup superfine sugar (caster sugar)
3 large eggs
1 cup self-raising flour
1/4 cup whole milk

Orange icing
1 cup icing sugar (confectioners sugar)
1 tsp soft butter
1 tbsp fresh orange juice, approx
1 tbsp dessicated coconut

Grease an 8″ (20cm) round cake tin with butter, line the base with parchment paper and grease the paper.

Combine all the ingredients in a large bowl, beat on low speed with an electric mixer until all the ingredients are combined.
Increase the speed to medium, beat for about 3 minutes or until the mixture is changed in color and is smooth.
Spread into the prepared cake tin and bake in the oven for about 45 mins.
Let stand on the counter for 2 minutes before turning onto a wire rack to cool.
Once cold, spread the cake with the icing and sprinkle with the coconut.

Orange icing
Sift the sugar into a small heatproof bowl, stir in the butter and enough juice to make a stiff paste.
Stir over hot water (without letting the bottom of the bowl touch the water) until the icing is spreadable

Keeping time
2 days

Dessert · Gluten Free

Slow-Roasted Sweet Potatoes (for Dessert!)

Belinda

This is the most interesting and easy dessert.

Recipe by Josh Cohen:
Slow-roasting sweet potatoes brings out their natural sweetness and delicate soft texture—so why not serve them for dessert? A post-roast broiling adds a slight charred smokiness that pairs beautifully with rich maple syrup. Coconut-flavored yogurt and the addition of orange zest and freshly ground black pepper make the entire dish feel surprisingly light. —Josh Cohen

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Serves: 6-8 people

4 sweet potatoes (long, skinny sweet potatoes are best)
Olive oil
Maple syrup or honey
1 cup coconut yoghurt, or more
2 Navel oranges
Freshly ground black pepper

Preheat the oven to 300° F.
Rinse the sweet potatoes, pat them dry, and place them on a rimmed baking sheet lined with a silpat (or parchment paper). Rub the outside of each sweet potato with just enough olive oil to coat.
Roast the sweet potatoes for approximately two and a half hours. Pierce them with a fork to test for doneness; the flesh should be very soft, the potatoes cooked all the way through.
Remove the sweet potatoes from the oven.
Set the oven to broil.
Use a sharp knife to slice a slit across the top of each sweet potato long-ways. Drizzle maple syrup over each sweet potato (about 2 teaspoons per sweet potato). Place the sweet potatoes under the broiler and cook them until the edges of the potato skin begin to char and crisp (approximately five minutes, and no longer than 10 minutes).
Keep a close eye on the sweet potatoes while they are broiling to make sure they don’t burn.
When the sweet potatoes look slightly charred around the edges, remove them from the oven.
Wait until the sweet potatoes are warm or room temperature before serving.
To serve an individual portion, place two large spoonfuls of coconut yogurt at the bottom of a plate or shallow bowl. Place half of one sweet potato on top of the yogurt.
Using a fine microplane, garnish the sweet potato with orange zest.
Add a crack or two of freshly ground black pepper over the top of your sweet potato.

*If you have a sweet tooth, add an extra drizzle of maple syrup.

Chocolate · Do-ahead

Marmalade-marbled chocolate brownies

Belinda

The chocolate-orange combination is sublime and the British cookies called “Jaffa cakes” springs to mind. Marmalade is divine marbled through the gooey, chocolatey brownie.

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1/3 cup unsalted butter
2 oz unsweetened chocolate
1/2 cup light brown sugar
1/2 cup Seville orange marmalade
2 large eggs, beaten
1/2 tsp vanilla essence
2/3 cup flour
1/2 cup walnut pieces
1 pinch salt

Preheat the oven to 350 F. Butter a 9-inch square pan.
Melt the butter and chocolate together over low heat, stirring constantly.
Remove from the heat.
Add the sugar and marmalade and beat until blended.
Add the beaten eggs and vanilla essence; mix.
Add the flour, walnuts and salt. Stir to blend.
Spread in the pan.
Bake for 25 minutes or until the edges begin to pull away from the sides of the pan.
Cool slightly on a wire rack.

Appetizers · Dairy-free · Fish · Gluten Free · Salad · Whole30 compliant

Smoked trout, orange and wild arugula salad

Belinda

This is such a simple, but flavorful salad from Gordon Ramsay.

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Serves 4

3 oranges
4 tbsp extra virgin olive oil
sea salt and freshly ground black pepper
7oz wild arugula (rocket) leaves, washed
2 hot smoked trout fillets, about 4 oz each

To segment the oranges, cut off the top and bottom of one and stand it upright on a board.
Cut along the curve of the fruit to remove the skin and white pith., exposing the flesh. Now hold the orange over a sieve set on top of a bowl and cut out the segments, letting each one drop into the sieve as you go along. Finally, squeeze the membrane over the sieve to extract as much juice as possible.
Repeat with the remaining oranges, then tip the segments into another bowl.

For the dressing, add the olive oil and a little seasoning to the orange juice that you’ve collected in the bowl and whisk to combine.

Add the rocket to the orange segments, then flake the smoked trout into the bowl.
Add the dressing and toss gently with your hands.
Pile onto individual plates and serve.

Dairy-free · Gluten Free · Grains · Rice · Vegan

Moroccan rice with Harissa, dates and orange

Belinda

Enjoy this flavorful, exotic rice dish from the food blog, “Alexandra’s Kitchen”
The combination of the dates and orange gives the rice that wonderful Moroccan aroma.

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3 tbsp olive oil
1 onion, finely chopped
1/2 tsp kosher salt plus more to taste
3 cloves garlic, minced
1 bay leaf
2 tbsp harissa
1 cup basmati rice, rinsed until water runs clear (do not use brown rice)
6 Medjool dates, pitted and diced
1 orange, zested and juiced

In a large skillet over high heat, heat the oil until it shimmers. Add the onions and reduce the heat to medium.
Add a pinch of salt, and sauté until the onions are soft and translucent, about 5 minutes.
Add the garlic and bay leaf to the onions, and cook for another minute more. Add the harissa. Stir to incorporate.
Add the rice and stir for another minute or until each grain is glistening. Add the dates and the orange zest.
Squeeze the orange into a liquid measure and add enough water to create 1 and 1/3 cups liquid. Add 1/2 teaspoon salt to the pan. Stir to combine.
Bring to a simmer, cover the pan, turn heat to low, and cook for 20 minutes.
Let stand for 10 minutes before fluffing with a fork. There should be a bit of nice caramelization on the bottom of the pan — I like to scrape this up and incorporate it into the rice.
Serve immediately.