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Orange cake

Orange cake



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clean the oranges, cut them into slices and put them on the fire together with the lemon juice, 200 sugar and grated lemon peel.

boil for about 45 minutes.

In a bowl, mix whole eggs with sugar, add milk, essences, melted butter and flour in the rain mixed with baking powder.

Put baking paper in a tray and pour half of the composition. Put it in the preheated oven for about 12 minutes (180 degrees).

remove the tray from the oven, put the orange composition in it and cover it with the rest of the dough composition, leave it in the oven for approx. 15-17 min. at the same temperature.

allow to cool and cut.



Ingredient Flourless Cake With Oranges

  • 2 oranges, around 300-320 grams
  • 240 grams of almond flour (I used flakes that I ground as finely as I could in the electric coffee machine)
  • 6 eggs
  • 1 pinch of salt
  • 220 grams of sugar
  • optional: 2 tablespoons of almond flakes, if you choose to give up the cream

if you opt for the cream version, you also need the following:

  • 400 grams of Philadelphia cheese
  • 250 grams of whipped cream
  • powdered sugar to taste
  • 1 tablespoon vanilla extract
  • decoration: 1 tablespoon lightly browned almond flakes in the pan, 1 tablespoon finely chopped candied orange peel, mint leaves

Preparing Flourless Cake With Oranges And Philadelphia Cream

Orange preparation

1. The ingredients for the flourless cake with oranges are quite simple. It's quite difficult for me to buy almond flour, but I do well with the almond flakes that I grind as finely as possible when grinding for coffee. Oranges & # 8230 are their season, it's a shame not to take advantage.

2. Wash the whole oranges well, rubbing the peel with a clean sponge. Put in a pot with cold water (2-3 liters of water, to bathe the oranges at will). Put the pot on the fire. Bring the water to a boil and after 15 minutes the oranges are removed with a whisk. The water is thrown away. Repeat the procedure 3 times, so that the bitterness contained in the oranges disappears. After the last boil for 15 minutes, let the oranges cool. Cut into pieces and clean as much of the seeds as possible.

Preparing the composition with oranges

3. Turn on the oven and set it at 180 ° C. Boiled oranges are processed with a blender until a puree is obtained.

Only now are we starting to actually deal with the basics of our composition for our orange flour-free cake. Ouale is separated. Put the egg whites in a large bowl, well degreased. Mix the yolks separately with half the sugar until a light cream is formed. Add over the yolks the orange puree & # 8211 from which I kept 2 tablespoons to flavor the cream & # 8211 and almond powder. Homogenize with the mixer at low speed.

4. Whisk the egg whites together with the salt. Add the remaining sugar, gradually, beating vigorously until a firm meringue is formed and the sugar is completely dissolved. 1/3 of the meringue is mixed with the yolks with oranges and almonds. The whole composition is poured over the rest of the foam egg whites and homogenized with a flexible spatula, permanently lifting the composition from the bottom of the bowl to the surface, so that the air accumulated in the egg whites is not lost, this being the only & # 8222 growth agent & # 8221 our flourless cake with oranges.

Cooking

5. Pour the composition for the flour-free cake into a form greased with butter and lined with flour (or lined with baking paper). Level well. A shape of 22-24 cm is suitable. diameter. If you opted for the cream-free version, sprinkle 2 tablespoons of almond flakes on top of the dough. Put the cake in the preheated oven at 180 degrees and bake for 50-55 minutes, until it passes the toothpick test. If a clean toothpick is inserted into the cake, it must be clean when it comes out. If it has sticky marks, it means that the cake is not ready. After 20-25 minutes, the cake can be lightly covered with an aluminum foil or a sheet of moistened baking paper, so as not to burn on the surface.

Cream preparation

6. While my flourless cake cooled, I prepared the cream: I mixed the Philadelphia cheese until it became creamy, then I gradually added the whipped cream and beat with the mixer on high speed until a frothy composition was formed. I added the preserved orange puree, vanilla extract and 4 tablespoons of powdered sugar. For my taste it was enough, if you like sweeter you can supplement the amount of sugar.

7. After the flourless cake has cooled, I cover it with philadelphia cream in a generous layer. I sprinkled lightly browned almond flakes in the pan, candied orange peel and fresh mint leaves.

I can't tell you what a pleasant and refreshing taste, what a delightful texture this orange flourless cake has! Maybe the section in the image below will tell you more than I can.


We enjoyed this wonderful cake and we wrapped a third of it and gave it to a child. He is not a child with a difficult family situation, only with a mother who is too busy to make homemade cakes. It's a gesture I often make, but this time I decided to join the campaign of the girls from Savori Urbane, one of the most beautiful of which he saw the Romanian online, it's about Cakes for the neighboring child (click on the link for details).


Orange pie Portokalopita

I couldn't find much information about this cake, although I wish I could tell you something interesting about its history. Portokalopita is a traditional Greek dessert, composed of thin pie sheets (also traditional), oranges (which do not originate in Greece, but have adapted very well and are grown here with great growth), Greek yogurt (how else? ) and other, less specific ingredients. The Greeks call it Portokalopita, which in translation means "orange pie".

In essence, a pancake-like composition is poured over the pie sheets, consisting of eggs, sugar, yogurt, oil, orange peel and after baking, the cake is syruped with an orange juice syrup, flavored with cinnamon.

Pie sheets can be used in many ways. One option is to simply break them into small pieces. To facilitate this process, the sheets can be dried in the oven and then crushed very quickly. The second option is to fold / wrinkle the sheets, placing them side by side in the tray. The third option is the one I chose today: cut the dough sheets into strips the width of a finger, then spread them to separate from each other. You should know that if you choose the version with the whole sheets folded, the composition is poured over them, in the tray. For versions with crushed or cut sheets, they are mixed into the composition and then poured into the tray.

Another mention that must be made is related to the syrup of the cake. I chose to pour the cooled syrup over the hot cake. It is also possible to do the opposite, ie to pour the hot syrup over the cooled cake. In any case, no matter what you choose, it is important that one of the components (either the pie or the syrup) is hot and the other is not.

It is preferable to use organic oranges, whose peel is edible or you can buy grated orange peel, it can be found at spice shops and even at the hypermarket, in the district where the essences are found.


A cake as good as we like it - syrupy and flavorful!

Preheat the oven to 4/180 degrees C.
Wallpaper with parchment paper a round shape (diameter 23 cm), with detachable edges.
Rub the yolks with the sugar for 3 minutes, with the mixer, until the mixture turns light.

Stir in almonds, juice and orange peel.

Whisk the egg whites. Using a large spoon and bottom-up movements, first mix one-third of the egg white foam into the yolk composition.
After that, proceed similarly to the remaining egg white.

Pour the composition into the mold and bake on the middle level for 50-55 minutes, until it hardens.
Unwrap the form and let the cake cool on a metal grill.

I prepared my syrup ingredients. I browned the almonds, squeezed the oranges and peeled them.

For the syrup, put the ingredients in a bowl and boil for 5 minutes, until the syrup binds.

Prick the cake from place to place with a fork and then pour the syrup.

- the cake can also be frozen. after it has cooled completely, wrap it in cling film and put it in the freezer. It can be kept for a maximum of 3 months. Thaw in the refrigerator 24 hours before serving and then add the syrup.

The cake recipe with oranges and almonds was proposed by sava laura on the culinary forum.

Serve the cake with oranges and almonds immediately or leave it in the fridge for a while, if you want it colder.


Peel two tangerines and cut them into slices and wash the remaining one well and cut it into pieces with the peel, then pass them in a blender until you get a puree.

Separately in a bowl mix eggs with sugar until you get a fluffy and light composition. Then add the tangerine puree, oil, vanilla sugar and flour mixed with baking powder, mixing after each ingredient for homogenization.

Wallpaper a tray (23 & # 21530) with baking paper and pour the composition. Bake for 20-25 minutes on medium heat, and when it is ready, put it to cool on a grill.

When it is completely cold, portion as desired and decorate with melted chocolate together with milk and orange icing. Thanks Aurelia per la ricetta.

Delicious, worth a try!

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Cake With Oranges, Rosemary And Malai

1. Grease a tray and line it with baking paper. Put the whole orange in a large saucepan with water, bring to a boil and simmer for 1 hour, until soft. Remove from the heat, cool, then cut in half and remove the seeds.

2. Preheat the oven to 180. Crush the orange halves, along with the peel, with a food processor, until it turns into a puree. Add eggs, cornstarch, almonds, sugar and rosemary.

3. Put in the pan and sprinkle with sugar. Bake for 1 hour, until the cake is golden brown.

4. For the syrup, dissolve the sugar in 100ml of hot water in a saucepan. Boil for 5 minutes. Take it off the fire. Add liqueur, rosemary and orange peel.

5. Allow the cake to cool in the pan, then sprinkle with syrup. Cut and serve.


Portokalopita & # 8211 portocalopita & # 8211 a delicious, simple and very easy to prepare Greek cake recipe. The soft and pleasant texture of the top made of pie sheets, which is syrupy with strongly fruity notes and flavored with cinnamon, conquers you immediately.

It is still the season of oranges and it would be a shame not to take advantage of the fact that they are so good and juicy to prepare a dessert to the taste of my, great lovers of these fruits.

Portokalopita it is made of pie sheets, so you can also find it under the name of pie, not just as a cake.

The Greeks usually eat very sweet cakes for breakfast, to start the day with more energy. Surely if you have been to Greece and tried the delicious baklavale, Bougatsa or Galaktoboureko you will be familiar with the taste of this cake syruped with oranges. You can find my collection of Greek recipes if click here. Unfortunately, in the desserts category, the collection does not have much to offer (Bougatsa and Greek biscuits for the Easter holidays), but you will be able to find many delicious recipes inspired by the holidays spent in Greece: eggplant mousse, pita, souvlaki, papoutsakia, soutzoukakia, pastitsio and many more.

If you have been to Greece you have definitely fallen in love with Greek food, and this orange cake, if you have not tasted it yet, will definitely be in the top of your preferences.

Portokalopita it is very tasty and fragrant, so when it is finished you already think that you should make another portion. How easy and fast it is done you will certainly not spend too much time thinking. It can also be prepared in summer, because putting it in the fridge turns it into a refreshing dessert.

The cream is made quickly by mixing eggs with sugar and yogurt, in which you can add grated orange peel. It will be poured over the previously baked pie sheets.

I looked at some Greek video recipes, but also some big accounts that I follow and I noticed that there are various methods for preparing pie sheets. Some cut them before baking, others broke them after they became crispy.

I liked the method in which they break in my hand after baking the most.

All the recipes indicate in the list of ingredients the baking powder, which I also used, but my opinion is that it is not absolutely necessary.

The most important thing to keep in mind when preparing Portokalopita is that you will use orange peels. If you can't buy organic oranges whose skin has not been treated, then wash the fruit very well before using them. You can leave them in baking soda for 30 minutes, then wash them again and wipe them. Try to buy oranges as juicy as possible because you need fruit juice.

The syrup you pour over the baking sheet is based on water, orange juice, sugar and cinnamon. The boiled syrup must be cooled before being poured over the hot cake, fresh out of the oven.

But, you can choose to use hot syrup, in which case the cake must be completely cooled.

If you want to see how to make greek cake with thin sheets, yogurt and oranges & # 8211 greek recipe for Portokalopita & # 8211 I leave below the list of ingredients and how to prepare explained step by step in video format, but also with all the written explanations.

INGREDIENT:

400 g thin sheets of pie

For the cream:

grated peel from 1 large orange

For syrup:

grated peel from 2 oranges

For tray wallpaper:

For decoration:

Let me show you first how to make orange juice, the recipe being presented in video format.

Here are the written explanations for how to prepare portokalopita.

I started preparing this cake by baking the sheets. I put them one by one in the large oven tray and tightened them like a harmonica, so that they all fit in, but I was careful not to leave them too crowded, so that they bake evenly.

I put them in the preheated oven at 120 ° C for an hour. Be careful not to color depending on the strength of your oven. They just need to be dry and crunchy.

During this time I prepared the syrup. I shaved the peel washed very well from 2 medium oranges, then I squeezed them. In a large pot I put water, sugar, grated peel and orange juice and a cinnamon stick. I let it boil until the syrup thickened a little, then I turned off the heat and let it cool.

I prepared the cream. In a bowl I mixed eggs with a pinch of salt, added vanilla sugar and mixed until the composition doubled in volume. I put the grated orange peel from 2 oranges, then I added the oil and the Greek yogurt. At the end I incorporated the baking powder.

Meanwhile, the pie sheets were baked. I crushed them very lightly by hand, directly in the cream bowl. When I finished adding the crunchy strips of pie sheets I mixed lightly with a spatula until the composition was homogenous.

I poured the cream in the tray lined with oil and flour, I decorated it with orange slices, then I baked it for 40 minutes in the preheated oven at 180 ° C.

When Portokalopita was baked and lightly browned, I took out the tray and poured half of the cooled syrup. The hot cake will absorb the syrup.


Portokalopita & # 8211 portocalopita & # 8211 a delicious, simple and very easy to prepare Greek cake recipe. The soft and pleasant texture of the top made of pie sheets, which is syrupy with strongly fruity notes and flavored with cinnamon, conquers you immediately.

It is still the season of oranges and it would be a shame not to take advantage of the fact that they are so good and juicy to prepare a dessert to the taste of my, great lovers of these fruits.

Portokalopita it is made of pie sheets, so you can also find it under the name of pie, not just as a cake.

The Greeks usually eat very sweet cakes for breakfast, to start the day with more energy. Surely if you have been to Greece and tried the delicious baklavale, Bougatsa or Galaktoboureko you will be familiar with the taste of this cake syruped with oranges. You can find my collection of Greek recipes if click here. Unfortunately, in the desserts category, the collection does not have much to offer (Bougatsa and Greek biscuits for the Easter holidays), but you will be able to find many delicious recipes inspired by the holidays spent in Greece: eggplant mousse, pita, souvlaki, papoutsakia, soutzoukakia, pastitsio and many more.

If you have been to Greece you have definitely fallen in love with Greek food, and this orange cake, if you have not tasted it yet, will definitely be in the top of your preferences.

Portokalopita it is very tasty and fragrant, so when it is finished you already think that you should make another portion. How easy and fast it is done you will certainly not spend too much time thinking. It can also be prepared in summer, because putting it in the fridge turns it into a refreshing dessert.

The cream is made quickly by mixing eggs with sugar and yogurt, in which you can add grated orange peel. It will be poured over the previously baked pie sheets.

I looked at some Greek video recipes, but also some big accounts that I follow and I noticed that there are various methods for preparing pie sheets. Some cut them before baking, others broke them after they became crispy.

I liked the method in which they break in my hand after baking the most.

All the recipes indicate in the list of ingredients the baking powder, which I also used, but my opinion is that it is not absolutely necessary.

The most important thing to keep in mind when preparing Portokalopita is that you will use orange peels. If you can't buy organic oranges whose peel has not been treated, then wash the fruit very well before using them. You can leave them in baking soda for 30 minutes, then wash them again and wipe them. Try to buy oranges as juicy as possible because you need fruit juice.

The syrup you pour over the baking sheet is based on water, orange juice, sugar and cinnamon. The boiled syrup must be cooled before being poured over the hot cake, fresh out of the oven.

But, you can choose to use hot syrup, in which case the cake must be completely cooled.

If you want to see how to make greek cake with thin sheets, yogurt and oranges & # 8211 greek recipe for Portokalopita & # 8211 I leave below the list of ingredients and the preparation explained step by step in video format, but also with all the written explanations.


Orange pie Portokalopita

I couldn't find much information about this cake, although I wish I could tell you something interesting about its history. Portokalopita is a traditional Greek dessert, composed of thin pie sheets (also traditional), oranges (which do not originate in Greece, but have adapted very well and are grown here with great growth), Greek yogurt (how else? ) and other, less specific ingredients. The Greeks call it Portokalopita, which in translation means "orange pie".

In essence, a pancake-like composition is poured over the pie sheets, consisting of eggs, sugar, yogurt, oil, orange peel and after baking, the cake is syruped with an orange juice syrup, flavored with cinnamon.

Pie sheets can be used in many ways. One option is to simply break them into small pieces. To facilitate this process, the sheets can be dried in the oven and then crushed very quickly. The second option is to fold / wrinkle the sheets, placing them side by side in the tray. The third option is the one I chose today: cut the dough sheets into strips the width of a finger, then spread them to separate from each other. You should know that if you choose the version with the whole sheets folded, the composition is poured over them, in the tray. For versions with crushed or cut sheets, they are mixed into the composition and then poured into the tray.

Another mention that must be made is related to the syrup of the cake. I chose to pour the cooled syrup over the hot cake. It is also possible to do the opposite, ie to pour the hot syrup over the cooled cake. In any case, no matter what you choose, it is important that one of the components (either the pie or the syrup) is hot and the other is not.

It is preferable to use organic oranges, whose peel is edible or you can buy grated orange peel, it can be found at spice shops and even at the hypermarket, in the district where the essences are found.


Candied orange cake

A cake with strong aromas of cardamom and candied oranges, which will be hard to resist. The olive oil will make it fluffy, so that the top will melt on your tongue.

Grease a round tray with removable walls (diameter 24-25 cm) with oil. Mix flour with baking powder, baking soda, salt and cardamom powder in a bowl.

In another bowl, mix half the sugar and oil with a mixer for 1-2 minutes. Add the yolks and then the flour mixture. Continue to add the yogurt, orange peel and vanilla essence.

Beat the egg whites separately with the remaining sugar and lightly incorporate them into the dough prepared before. Pour the dough into the pan and bake in the preheated oven at 180C / gas stage 4 for 25 minutes.

Test if it is ready with a toothpick. If it comes out clean after you put it in the center of the cake, it means that it is baked.

In the meantime you can prepare candied syrup and oranges.

  • 300g old
  • 3 teaspoons crushed cardamom seeds
  • 1 small sliced ​​orange (with peel)
  • 250 g honey

Bring sugar, honey, crushed cardamom seeds and 700 ml of water to a boil over medium heat. Stir until the sugar dissolves. Add the protocol slices, reduce the heat and simmer for 40 minutes until the syrup drops and the orange softens. Remove the orange slices on a baking sheet and leave to cool.

Strain the syrup and pour a third of the hot syrup over the cake after removing it from the oven. After it has been absorbed, pour a third more.

Let the cake cool for up to 3 hours, after you have arranged the slices of candied orange and the pieces of fried pistachios on top of it.

Serve with another serving of syrup.

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Preparation

Put the chopped oranges in a saucepan. Add 1 tablespoon of water, then cover and simmer for 30 minutes or until the oranges are soft and the excess liquid has evaporated. Allow to cool.

Preheat the oven to 180 ° C. The bottom and sides of a round shape, 23 cm in diameter and with a removable bottom, are lined with baking paper. Finely chop the oranges, using a sharp knife, or process in a blender.

Put the egg whites in a bowl and beat until a hard foam is obtained. Gradually add half the sugar, then beat for another 1 minute.

In another bowl, beat the yolks and remaining sugar for about 2-3 minutes or until the mixture is thick and light in color. Add the oranges and beat everything to mix well. Carefully incorporate the ground almonds, using a large metal spoon.

Add 3 tablespoons of egg whites, then carefully incorporate the rest of the egg whites. Transfer the mixture to the pan and level to the surface. Sprinkle over the almond flakes.

Bake the composition for 50-55 minutes or until the cake is golden, and a toothpick inserted in its center is extracted clean. Check after 20 minutes and again, after another 10 minutes cover with aluminum foil if it browns too quickly.

Allow the cake to cool in the form, then remove, unroll from the baking paper and transfer to a plate. Before serving, sprinkle powdered sugar on top. The cake can be stored for up to 2 days in an airtight container.