3 Easy & Delicious Orange RecipesElla Nordell-Morris
The winter months are prime time for oranges and orange recipes! This sweet and tart fruit is the perfect addition to all your decadent desserts. It is a great fruit to brighten up your treats during the winter season. There are many different orange recipes, but it can be hard finding the best ones. Here are some of our favorite orange recipes! Try them out and leave a comment telling us your favorite one.
Blood Orange Cardamom Cake:
- 2 eggs
- ½ cup granulated sugar
- ½ cup brown sugar
- 10 tablespoons unsalted butter, softened
- 1 teaspoon vanilla
- ½ cup sour cream
- 4 to 6 tablespoons blood orange zest (from 2 blood oranges)
- ¼ cup blood orange juice
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ – 1 teaspoon cardamom (depending on how much spice you want)
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 1 ½ – 2 cups powdered sugar (start off with a small amount and add more until your reach your desired consistency)
- 2-5 tablespoons blood orange juice (start off with a small amount and add more until your reach your desired consistency)
- ¼ teaspoon cardamom
- Preheat the oven to 350 degrees F. Choose to butter and flour an 8-inch loaf pan or butter and 10-inch cake pan. It’s up to you which pan you would like to bake the cake in!
- Use a mixer to mix together the eggs and sugars in a large bowl until creamy.
- In a separate bowl, sift the dry ingredients: flour, baking powder, baking soda, cardamom, cinnamon, and salt.
- Combine wet and dry ingredients and mix.
- Pour the batter into your pan and bake for 40-45 minutes or until the cake comes out clean.
- Let the pan cool before removing the cake from the pan.
- Gather the ingredients for the glaze
- Whisk together the orange juice, powdered sugar, and cardamom until you reach your desired consistency.
- Once your cake is fully cooled, pour your glaze on top of the cake and enjoy!
Chocolate Orange Tart:
- 1 ¼ cups of flour
- 2 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 7 tablespoons cold butter
- 3 tablespoons cold water
- Candied orange peel
- 1 orange
- ¼ cup granulated sugar
- 2 tablespoons water
- 1 cup of toasted, slivered, coarsely chopped almonds
- 2 teaspoons granulated sugar
- 1 teaspoon ground cinnamon
- Candied orange peel for 1 orange
- 1 cup heavy whipping cream
- 8 ounces chopped semisweet or bittersweet chocolate
- 1 tablespoon Grand Marnier
Instructions: Candied orange peel
- Wash orange peel well to remove any residue. Then, remove orange peel (orange part only) in strips using a peeler.
- Cut strips into the size of matchsticks and place in a saucepan.
- Cover with cold water and bring to a boil.
- Cook for 30 seconds then drain the water out.
- In a saucepan add sugar, 2 tablespoons water, and orange peels.
- Stir over medium-low heat until sugar dissolves. Continue to simmer for about 20 minutes or until the peel is translucent and the syrup is thick.
- Transfer the candied orange peels to a plate to cool.
- Mix together flour, sugar, salt, and cinnamon.
- In a food processor, pulse the chilled butter into the dry mixture until it resembles sand with some small pieces of butter still visible.
- Pour the cold water in the mixture and toss in hands gently until it forms a ball that holds together.
- Separate the dough into two equal sized balls and flatten into thick discs. Wrap the dough discs in plastic wrap and chill for at least 2 hours.
- Preheat the oven to 375 F.
- Roll and shape the dough into a circle large enough to fit a 10-inch tart pan.
- Place the dough in the pan and press to fit the bottom and sides of the pan.
- Place pie weights or dried beans on the dough and bake for 15 minutes.
- Remove pie weights or beans and bake for an additional 5 minutes.
- Set aside the tart crust (still in the pan) to cool.
- Mix almonds, sugar, and cinnamon in a bowl.
- Chop all but two strips of the candied orange peel.
- Sprinkle the chopped, candied orange peel and almond mixture over the bottom of the crust.
- In a medium saucepan, pour the cream and bring to a simmer.
- Remove the cream from the heat and add chocolate. Whisk until the chocolate is melted and the mixture is smooth.
- Mix Grand Marnier into the chocolate mixture.
- Pour chocolate mixture into the crust and refrigerate for at least three hours, or until the filling is firm.
- When ready to serve, gently loosen the crust from the pansides, garnish with remaining orange peel, and enjoy!
- 6-7 oranges at room temperature (enough oranges for 2 cups of fresh orange juice).
- ¼ – ⅓ cup granulated sugar (depending on preference)
- ⅓ – ½ cup water (depending on preference)
- 1 tablespoon of orange liqueur (optional)
- Squeeze the juice out of the oranges to get 2 cups of fresh orange juice.
- Add sugar to a saucepan and add just enough water so the sugar can dissolve fully on low heat.
- Once the sugar has dissolved, add mixture into the orange juice, sweetening to taste.
- Chill mixture, once completely chilled, stir in the orange liqueur.
- Freeze and churn according to your ice cream makers instructions, enjoy!