1_Orange and condensed milk cake
Ingredients
Pasta:
3 eggs
110 g of butter
1 can of condensed milk
2 cups of wheat flour
2 oranges
1 tablespoon of yeast
Syrup:
0.5 cup of sugar
1 cup of orange juice
Preparation mode
Beat the eggs with the condensed milk, the orange cut into pieces with the peel and the butter.
Pour into another bowl and add the flour and yeast.
Mix well and place in a greased shape with butter and wheat flour.
Bake in the oven, preheated to 210ºC, for 45 minutes.
Heat the orange juice and sugar until boiling.
Pour the syrup over the cake, already unmolded and still hot.
2_Orange and Carrot Cake with Chocolate Icing
Ingredients
510g wheat flour
510g grated carrot
210g brown sugar
80g unsalted butter
210g sugar
210g cooking chocolate
4.5dl olive oil (+ 3 tbsp)
155 g hazelnut kernels
55g sugar
7 eggs M
2 oranges (zest)
2 oranges (juice)
1 orange
1 c. soup with cinnamon powder
1 c. of soup with baking powder
1 c. coffee with nutmeg
Preparation mode
- Preheat the oven to 155ºC.
- In a bowl, combine the cinnamon, nutmeg, flour and baking powder. Stir and reserve.
- In a bowl, break the eggs.
- Add the 2 sugars and 4.5 dl of oil to the eggs. Beat until creamy.
- Add the zest of two oranges and gently add the flour mixture.
- Reserve the oranges for the juice.
- Add the hazelnut kernels, coarsely chopped, and the grated carrots. Shake well.
- Grease a mold, brushing it with the remaining oil.
- Line the bottom and sides of the pan with parchment paper. Brush with the oil.
- Pour the prepared dough into the mold and bake for 2 hours.
- In a pan, place the sugar and the juice of the oranges, the 2 used (zest) and the other two.
- Bring to a boil just until it boils. Then remove and let cool. Reserve.
- Remove the cake from the oven and prick the surface with a toothpick.
- Pour the syrup over the cake and let it absorb it completely.
- Unmold, after cooling.
-Melt the butter over low heat.
- Let it cool, removing with a spoon the white film that is on the surface.
- Melt chocolate in double boiler.
- Add the butter to the already melted chocolate.
- Stir until obtaining a homogeneous mixture.
- Remove from heat, stirring constantly.
- Place the cake on a hammock, with a plate as a base.
- Spread the frosting over the surface and sides.
- Cut the orange into thin slices. Reserve.
- After the chocolate frosting has solidified, decorate the cake with the orange slices.
3_ Orange and lemon cake
I like to bake this lovely three-layer lemon and orange cake instead of a more traditional pie for
Thanksgiving. It has that tangy Florida citrus flavor and isn't any more difficult to make than a two-
layer cake.
Ingredients
1/4 cup shortening
1 cup butter, softened
4 large eggs
2 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/2 teaspoon salt
1/2 teaspoon lemon extract
1 teaspoon vanilla extract
frosting:
3 tablespoons lemon juice
1/2 cup butter, softened
2 tablespoons grated orange zest
6 cups confectioners' sugar
1 to 2 tablespoons grated lemon zest
1 teaspoon lemon extract
Directions
In a bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating
well after each addition. Combine the flour, baking powder, baking soda and salt; add to creamed
mixture alternately with buttermilk, beginning and ending with dry ingredients. Beat well after each
addition. Stir in extracts.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a
toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to
wire racks to cool completely.
For frosting, in a bowl, cream butter until light and fluffy. Add the orange juice, lemon juice, zest and
extract; beat until well blended. Gradually add confectioners' sugar, beating until frosting reaches
desired spreading consistency. Spread frosting between layers and over top and sides of cake.