AUNT VERNA'S ORANGE CAKE
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, whisk together honey and eggs until thoroughly integrated. Stir in orange zest. Sift together flour, baking powder, and baking soda. Add slowly to egg mixture. Lightly grease a loaf pan with butter. Add the mixture to the pan and bake. After 30 minutes check for doneness with a wooden skewer. (If it comes out clean, you are done. If not, give it another 5 minutes and check it again).
FLORENCE'S ORANGE CAKE
Florence is my mother-in-law Darina's aunt, and this cake is legendary at Ballymaloe. It keeps very well for a couple of weeks.
Provided by Food Network
Categories dessert
Time 2h35m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Brush the sides of 2 (8-inch) sandwich or cake pans or a (11-inch) springform pan with melted butter, and dust with flour. Line the base of each pan with greaseproof or parchment paper.
- Cream the 2 sticks butter in a large bowl or in an electric food mixer until soft. Gradually add the sugar, and orange zest, and continue to beat until the mixture is light and fluffy. Add the eggs, 1 at a time, beating well between each addition. Sift the 8 ounces flour and baking powder into the mixture, and stir. Gently, stir in 1 tablespoon of the orange juice.
- Divide the mixture evenly between the 2 prepared pans, making a slight hollow in the center of each cake so that it will rise evenly without forming a peak. Bake in the oven until a skewer comes out clean when inserted into the center of the cakes, about 25 to 30 minutes. Let the cakes sit for 5 minutes, and then turn out onto a wire rack, and cool completely.
- To make the orange filling: Cream the butter until very soft, and then add the sugar and orange zest. Gradually beat in 1 tablespoon of the orange juice to create a smooth, soft mixture.
- To make the glace icing: Add enough orange juice to the sugar for a spreadable icing. If it is too soft, it will run off the cake, but if it is too stiff, it will be difficult to spread.
- When the cakes are cool, carefully slice each cake in half horizontally. If baking a single cake, slice the cake horizontally into two or three even layers. Spread the orange filling between the cake layers, and sandwich the pieces together. Using a palette knife, spread the glace icing over the top and sides, and decorate with the crystallized flowers, if using.
ORANGE CAKE
Provided by Food Network
Categories dessert
Time 2h
Yield 1 (8-inch) cake; 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat an oven to 400 degrees F. Butter an 8-inch cake pan with 2-inch sides, then dust with sugar and flour.
- Beat the eggs with the sugar to pale yellow ribbons. Beat in the milk, oil and orange zest. In a small bowl, sift the flour with the baking powder, baking soda, and salt. Add the flour mixture to the egg mixture a tablespoon at a time, stirring well after each addition.
- Pour batter into prepared cake pan and bake for 45 to 55 minutes or until middle of cake springs back when lightly touched. Remove cake from oven, let cool slightly on a rack, then invert and cool completely.
- Meanwhile, prepare the syrup: Use a sharp paring knife to cut the orange rind off the orange used for zest and the remaining orange, leaving the bitter white pith on the orange. Cut the skin into very thin strips and reserve. Cut away and discard the white pith, remove the orange supremes, and reserve.
- In a large saucepan, combine the orange juice, sugar, and thin orange strips. Bring to a simmer and cook for 30 minutes, or until a thick syrup. Strain the syrup and reserve the orange strips, along with 1/2 cup of the syrup. Use a toothpick to poke holes in the top of the cake, then pour the warm strained syrup all over the cake so that it soaks through.
- Place the remaining 1/2 cup syrup in a small saucepan, bring to a simmer and reduce to a few tablespoons. Use a spatula to spread the thick glaze over the top of the cake. Place cake on a serving platter, and arrange the reserved orange strips and orange supremes on top of the cake.
ORANGE SEMOLINA CAKE
Steps:
- Preheat oven to 350 degrees F. Butter an 8-inch round cake pan.
- In a small saucepan, bring 1 1/2 cups water to a boil. Drizzle the semolina into the water, stirring constantly with a wooden spoon. Stir in 1/4 cup of the sugar. Cook, stirring often, until thickened, about 4 minutes. Remove the pan from the heat and let cool slightly.
- In a large bowl, whisk the ricotta, egg yolks, liqueur, and zest. Stir in the raisins.
- In a large bowl, beat the egg whites with salt on low speed until foamy. Gradually beat in the remaining 1/4 cup sugar on high speed and beat until the whites hold stiff peaks.
- With a spatula, gently fold the egg whites into the ricotta mixture. Scrape the mixture into the prepared pan.
- Bake the cheesecake for 1 hour or until puffed and golden on top. Remove from the oven. Let cool on a rack for 10 minutes. Invert onto a plate and let cool.
- Serve at room temperature or chilled, sprinkled with confectioners' sugar.
FLORENTINE SPONGE CAKE
The saffron is what got my attention. I haven't tried it yet, but I thought I would put it here for safe keeping. Originally from the art of cooking web site.
Provided by Canuck Mum
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 150°C.
- Put the sifted flour, baking powder, oil, milk, grated orange rind, saffron, sugar, eggs, and a pinch of salt into a mixing bowl and beat together thoroughly until all the lumps are gone and the batter is smooth and thick.
- Grease a shallow rectangular baking pan and pour in the mixture.
- Bake for half an hour.
- Sprinkle plenty of icing sugar on top.
- If you prefer it sweeter, you can slice the cake in two (horizontally!) and fill it with whatever you like (whipped cream, chocolate icing, etc).
CLAUDIA RODEN'S ORANGE AND ALMOND CAKE
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
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
ORANGE CAKE
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
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.
More about "florences orange cake recipes"
MOM'S AMAZING ORANGE CAKE (EASY!) - PRETTY. SIMPLE.
From prettysimplesweet.com
5/5 (103)Total Time 1 hr 20 minsEstimated Reading Time 8 mins
- 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 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.
FLORENCE'S ORANGE CAKE : RECIPES : COOKING CHANNEL …
From cookingchanneltv.com
Category DessertCalories 341 per serving
11 ORANGE CAKE RECIPES FOR CITRUS LOVERS
From allrecipes.com
MOIST ORANGE CAKE - BEST ORANGE CAKE RECIPE WITH …
From bakealish.com
WHOLE ORANGE CAKE - RIND AND ALL! | RECIPETIN EATS
From recipetineats.com
FLORENTINE ORANGE CAKE RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
2.9/5 (18)Category Cakes And DessertsServings 12Total Time 1 hr 30 mins
- With a spoon, combine the softened butter with 7/8 cup granulated sugar. Add the eggs and a pinch of salt and beat with a handheld or stand mixer; add the flour, baking powder, orange zest and mix until well combined; add 1/3 cup milk and continue to beat with the mixer until smooth.
- Pour the dough into a 9” x 13 rectangular cake pan lined with parchment paper. It should be around 2/3" in height. Level the top with a spatula and bake for around 25 minutes or until a toothpick inserted in the middle comes out clean; turn off the oven and let rest for another 3 minutes. Remove from the oven and turn onto a rack to cool completely.
- In the meantime, whip the cream with 2 Tbsp. granulated sugar and chop the chocolate with a knife. Cut the cake horizontally; brush the base with the orange juice and spread the whipped cream on top; sprinkle with the chocolate and top with the other piece of cake.
FLORENTINE ORANGE CAKE (SCHIACCIATA ALLA FIORENTINA)
From carolinescooking.com
Ratings 4Calories 302 per servingCategory Snack
ORANGE CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
EASY ORANGE CAKE RECIPE - THE DINNER BITE
From thedinnerbite.com
WHOLE ORANGE CAKE (SUPER MOIST) - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
JEAN FRANCOIS PIEGE'S SIMPLE ORANGE CAKE - THE TASTE EDIT
From thetasteedit.com
FLORENTINE FLAT CAKE / SCHIACCIATA ALLA FIORENTINA | CIAO ITALIA
From ciaoitalia.com
ORANGE SPONGE CAKE - VINTAGE RECIPE PROJECT
From vintagerecipeproject.com
ULTIMATE ORANGE CAKE - ERREN'S KITCHEN
From errenskitchen.com
SICILIAN WHOLE ORANGE CAKE (USING AN ENTIRE ORANGE: PEEL, JUICE …
From christinascucina.com
AUNTY FLORENCE'S ORANGE CAKE
From irishexaminer.com
FLORENCE’S ORANGE CAKE – RECIPES NETWORK
From recipenet.org
You'll also love