Walnut Griddle Cakes With Orange Butter Recipes

Steps:

• FOR ORANGE BUTTER:
• Mix all ingredients in small bowl; set aside.
• FOR GRIDDLE CAKES:
• Sift first 5 ingredients into medium bowl. Whisk 2 cups milk, egg, egg white and butter in large bowl to blend. Whisk in dry ingredients. Thin with remaining 1/4 cup milk if too thick. Mix in walnuts.
• Preheat oven to 200°F. Spray non-stick griddle or skillet with oil spray. Heat over medium heat. Working in batches, pour batter onto griddle by scant 1/4 cupfuls. Cook until bubbles appear and bottoms of griddle cakes are golden, about 3 minutes. Turn and cook until bottoms are golden, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Serve with orange butter and maple syrup.

Steps:

• Melted butter, for brushing pans
• 7 ounces all-purpose flour
• Pinch salt
• 1 generous teaspoon baking powder
• 7 tablespoons butter, softened
• 8 ounces caster sugar (superfine)
• 1 teaspoon vanilla extract
• 2 eggs, separated
• 3 1/2 ounces shelled walnuts, roughly chopped
• 3 1/2 ounces milk
• Preheat the oven to 350 degrees F. Brush 2 (8-inch) or 3 (7-inch) cake pans or sandwich pans with melted butter, and dust with flour. Line the base of each pan with parchment or greaseproof paper.
• In a bowl, sift the flour with the salt, and baking powder.
• In a large bowl, or in an electric food mixer, cream the butter until soft. Add the sugar, and vanilla extract, and beat until the mixture is light and fluffy. Beat in the egg yolks, and then stir in the chopped walnuts. Fold in a quarter of the flour and milk into the mixture, alternating each, until they are incorporated.
• In a separate bowl, whisk the egg whites until they are stiff.
• Stir a quarter of the egg whites into the cake mixture, and then gently fold in the rest. Divide the batter between the tins, making a slight hollow in the center of each so that the cake rises evenly rather than forming a peak.
• Bake in the oven until firm to the touch or until a skewer inserted into the center of each cake comes out clean, about 16 to 20 minutes. Remove the cakes from the oven and allow to sit for 5 minutes, before turning out onto a wire rack to cool.
• To make the buttercream filling: Cream the butter until very soft, and then beat in the confectioners' sugar, and the vanilla extract. When the cakes are cool, spread the buttercream filling on one layer, and top with the second layer, sandwiching the layers together.
• Make the American frosting as described below. Spread the American frosting quickly over the cake with a palette knife, regularly dipping the knife into a jug of boiling water to help spread the icing. It sets very quickly at this stage, so speed is essential. Scatter with rose petals, if using, or arrange the walnut halves around the top of the cake, and allow the icing to set until it feels dry on the surface.
• To make the American Frosting: Ensure your cake is ready before you start, as this icing begins to set very quickly. Bring to the boil a saucepan of water large enough to hold a heatproof bowl. Place the egg whites in the bowl and whisk with a hand-held electric beater until very stiff.
• In a separate saucepan over a medium-high heat, dissolve the sugar in the water and boil for 5 to 10 minutes until the liquid is thick and syrupy and has reached the 'thread' stage - when the last few drops that fall from a metal spoon dipped into the syrup come off in one long, quite thick and syrupy thread.
• Pour the boiling syrup over the stiffly beaten egg whites, whisking all the time with the hand-held beater. Place the bowl in the saucepan of simmering water. Continue to whisk over the water for 10 to 15 minutes until the icing is snow white, very thick and meringue-like.
• Spread quickly over the cake with a palette knife, regularly dipping the knife into a jug of boiling water. The icing sets very quickly at this stage, so speed is essential.

Steps:

• Position the oven racks so that the top rack is in the center. Preheat the oven to convection bake at 325°F. Lightly grease a 9-inch tube pan.
• In a large bowl, mix the flour, sugar, orange zest, baking soda, and baking powder together. Add the butter, eggs, and buttermilk all at once and, using a hand mixer, beat until the mixture is smooth. Stir in the walnuts.
• Pour the batter into the prepared pan and smooth the batter to the edges. Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean and dry. Remove from the oven, leaving the cake in the pan.
• While the cake bakes, make the orange syrup by combining the orange juice and sugar; bring to a boil and stir until the sugar is dissolved.
• Poke the hot cake with a skewer in several places and pour the hot syrup over it. Cool the cake on a wire rack for at least 15 minutes before removing it from the pan to a serving plate.

Steps:

• Preheat oven to 350°F. Spray 9-inch-diameter springform pan with nonstick olive oil spray. Place parchment paper round in bottom of pan and spray paper.
• Grind walnuts in processor until finely ground but not powdery. Combine ground walnuts, flour, and baking powder in medium bowl; set aside.
• Using electric mixer, beat eggs in large bowl until frothy, about 2 minutes. Gradually add sugar, beating until light, thick, and pale yellow, about 4 minutes. Gradually add walnut-flour mixture; then add orange juice, orange peel, and olive oil, beating just until blended. Transfer batter to prepared pan. Place pan on rimmed baking sheet, and bake cake until tester inserted into center comes out clean, about 1 hour. Cool cake completely in pan on rack.
• Release pan sides. Carefully invert cake onto platter and remove parchment paper. Sprinkle powdered sugar atop cake and serve.

Steps:

• Preheat oven to 350 degrees. Butter and flour a nine-inch springform baking pan.
• Sift flour, baking powder, baking soda and salt together and set aside. Beat the butter and one-and-a-third cups of the sugar together until light, then beat in the eggs. Add the flour alternately with one cup of the orange juice. Fold in the walnuts and orange rind.
• Spread batter in prepared pan and bake about 1 hour and 10 minutes, until browned and a cake tester comes out clean.
• Shortly before the cake is finished baking, simmer the remaining one-fourth cup of orange juice with the remaining sugar and the liqueur until the mixture is reduced to about three tablespoons and is syrupy.
• As soon as the cake is done, poke it about a dozen times with a skewer, then brush the warm glaze over it. Allow to cool completely before removing from the pan.

Steps:

• Preheat oven to 375 degrees. Brush cake pan with oil, line bottom with parchment; oil and flour parchment and pan. Place walnuts in food processor and pulse until finely ground (be careful not to overprocess); set aside.
• In a large bowl, whisk together orange zest, flour, baking powder, salt, and ground walnuts. Make a well in the center of flour mixture and stir in eggs, brown sugar, orange juice, and oil until just moistened; do not overmix.
• Pour batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Let cool in pan 10 minutes; transfer to a cooling rack to cool completely.
• In a small bowl, stir together yogurt and confectioners' sugar. Before serving, dust cake with confectioners' sugar. Serve with sweet yogurt garnished with orange zest, if desired.