Tag Archives: orange

Delectable Orange Cake with Cream Cheese Frosting

A lovely cake exuding the zestiness of fresh orange, this gorgeous cake uses rapeseed oil instead of butter as well as almonds in the ‘sponge’ to create a dense, moist cake that keeps for ages or would do if we weren’t tempted to cut just one more slice! Topped with a frosting that is the perfect foil to the luscious cake and decorated with crispy, homemade candied orange peel, this is a sweet revelation!

Serves 8-10

What you need…

1 x 23cm spring form cake tin, lightly buttered

5 large oranges

100ml rapeseed oil

4 large eggs

450g caster sugar

125g self-raising flour

125g ground almonds

2 teaspoons baking powder

150g full fat cream cheese

150g crème fraiche

25g icing sugar

150ml cold water

What to do…

Preheat oven to 170°c / 325°f / gas 3.

Grate zest of 3 oranges into a large mixing bowl. Set aside.

Cut out the remaining flesh from the 3 oranges, chop roughly and chuck into your blender. Whizz, gradually adding the rapeseed oil until it is all thoroughly blended. Set aside.

Add 250g of the caster sugar and your eggs to the orange zest and, using a handheld electric whisk, whisk until the mixture is pale, thick and creamy.

In a separate bowl, stir together the flour, ground almonds and baking powder.

Carefully fold in half the puréed orange mixture into the egg mixture. Then fold in all of the flour mix before folding in the remaining orange purée.

Pour the cake mixture into your cake tin and pop it into the oven to bake for 1 hour or until the cake is golden brown and risen. Check it’s cooked by inserting a clean skewer into the centre: if it comes out clean, it’s done; if not, pop it back in for another 5 minutes and then check again.

Meanwhile, to make the frosting, whisk together the cream cheese, crème fraiche and icing sugar in a bowl and then pop it in the fridge until it’s needed.

For the homemade candied peel: using a vegetable peeler, peel the remaining two oranges and then julienne the zest finely (I forgot to do this last bit so my candied peel was chunky!)

Pour the water into a saucepan and stir in 150g of the remaining caster sugar. Once the sugar has dissolved, stir in the julienned orange peel, then bring the mixture to the boil. Reduce the heat and simmer gently for 10 minutes to reduce the liquid and make a light syrup.

Strain the zest. Don’t chuck the syrup down the sink – it would be great for an orange drizzle cake or popped in the fridge ready for those fruity cocktails that require sugar syrup!

Sprinkle the remaining caster sugar into a shallow bowl, chuck in the zest and toss it about until it’s all coated with glistening, crunchy sugar.

Retrieve your cake from the oven and cool slightly in the tin before releasing from spring form and cooling completely on a wire rack.

When the cake is cold, spread the frosting over the top and then scatter over the candied peel. Simple but absolutely lovely! Indulge in your first slice of delectable orange cake with cream cheese frosting and candied peel and enjoy as your taste buds dance for joy!

Inspired by…

James Martin, Home Comforts

How easy…

Very easy and also very relaxed because the cake is in the oven for an hour, leaving you loads of time to do the frosting and candied peel in a leisurely fashion.

 

 

 

 

Chocolate Amaretti Cake

A scrumptious moist cake that combines the sweetness of chocolate with the texture and bite of Amaretti biscuits and almonds and then delivers a hint of orange, delighting the taste buds! It keeps for days (in the unlikely event that every last divine morsel isn’t devoured in minutes) and is a cinch to make – created this morning in just a few minutes whilst still in PJs! Give it a whirl!

Serves 8 – 12

What you need…

1 x 20cm round spring-form cake tin, lightly buttered and the base lined with parchment paper

150g 70% dark chocolate

50g Amaretti biscuits

100g ground almonds

175g caster sugar

Zest of 1 orange, finely grated

100g room temperature butter, cut into cubes

4 eggs, beaten

Icing sugar for dusting

What to do…

Preheat oven to 180°c / 350°f / gas 4.

Melt the chocolate in a heatproof bowl set in a steamer over simmering water.

Pop the Amaretti biscuits in a zip-lock food bag, seal and then crush the biscuits evenly using a rolling pin.

In a food processor, tip in the biscuits, ground almonds, caster sugar and orange zest and whizz until evenly blended. Add the butter and whizz to blend. Add the eggs gradually, processing the whole time. Then, add the melted chocolate and briefly whizz again until blended.

Tip the mixture into your cake tin and pop your chocolate Amaretti cake mixture into the oven, baking for 35 minutes or until the cake is puffed up and slightly cracked around the edges.

Remove from the oven and leave to sit for 15 minutes before carefully transferring to plate/cake stand. Dust the crisp top with icing sugar and serve, with an espresso, a glass of Disaronno liqueur or just on its own. Divine, but I might have already mentioned that!

 Inspired by…

Rachel Allen

 How easy…

Ever so!

Dark Chocolate, Ginger and Orange Cake

This dark, unbelievably rich cake feels like a sin to eat – it’s just sooooo naughty. The other joy of it is that it is very easy to make, so spectacular from every aspect really.

Serves 12

What you need…

200g butter, softened

A little plain flour

175g soft dark brown sugar

Zest and juice of 1 orange

3 large eggs

200g self-raising flour

25g cocoa powder

1 tsp ground ginger

25g dark chocolate, grated

for the syrup

50g golden caster sugar

Juice of 1 orange

50ml water

for the decoration

75g butter

125g dark chocolate, chopped

1 tsp ground ginger

25g white chocolate

What to do…

Preheat oven to 180c / 350f / gas 4. Grease a 20cm ring tin and dust it with the plain flour.

Using a food processor or electric mixer, whisk the butter, sugar and orange zest in large bowl until the mixture is soft, creamy and lighter in colour.

Mix in the eggs, one at a time, then add in the self-raising flour, cocoa, ginger, dark chocolate and orange juice. Mix everything together until smooth. Spoon into the tin and bake for 30-40 minutes, until the top of the cake springs back when lightly pressed.

Meanwhile, make the syrup. Put the sugar into a pan with the orange juice and 50ml cold water. Bring to the boil and simmer for 4-5 minutes, until syrupy.

With a skewer or cocktail stick, pierce the cake all over the top, then pour over the syrup. Cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.

To decorate, melt the chopped chocolate in a heat-proof bowl in a steamer over a saucepan of simmering water;  then mix in the butter until dissolved. Mix in the ground ginger.

Drizzle over the cake and allow to set for 10 minutes. Melt the white chocolate, also in a steamer over boiling water, then drizzle over the dark chocolate and leave to set. Your dark chocolate, ginger and orange cake is ready to take it’s place at the centre of the table!

Serve this wonderfully rich cake with a spoonful of double cream. If you’d rather a lighter, dairy-free alternative, mix together some soya natural yogurt with runny honey and a wee dram of Limoncello. Lurvvelly!!!

Inspired by…

Harrods Magazine – yes, seriously!

How easy…

Dead easy to make this spectacular cake that wouldn’t look out of place at a celebration