Orange Cardamom Cupcakes

Today we made Orange Cardamom Cupcakes (aka Mini Orange & Cardamom Muffins)!

This recipe is from the book, “1001 Cupcakes, Cookies and Other Tempting Treats,” Consultant Editor, Susanna Tee; published in 2009.

2 oranges, 1 1/3C milk, 2C flour, 1T baking powder, pinch salt, 3/4C sugar (or heaping 1/2C superfine sugar), 1T ground cardamom*, 2 eggs, 6T sunflower oil or 6T butter, melted

*We used ground cardamom instead of 6 cardamom pods, seeds removed and crushed

Preheat oven to 400F. From one orange, grate 1t orange zest. Juice both oranges. Add enough milk to equal 1 1/3C. In separate bowl, lightly beat eggs. Stir in zest. Beat in butter and orange mixture. Sift together dry ingredients. Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir until just blended. Spoon into paper liners in cupcake tin, or non-stick cupcake tin. Bake 15 minutes or until a toothpick stuck in a cupcake center comes out clean.

Orange Cream Cake

Today I made Orange Cream Cake!

1/2C butter, 3/4C brown sugar, 2 eggs, 1 1/2C flour, 1t baking powder,
1/4t salt, 1/4C orange juice, 1/3C heavy cream

Preheat oven to 350F. Cream butter and brown sugar. Add eggs and juice. Blend well. In separate bowl, sift together dry ingredients. Add to wet ingredients, alternating with cream, beginning and ending with dry. Spoon into greased tube pan. Bake 35-40 minutes or until lightly browned around the edges. Cool
to room temperature, and invert on a serving plate.

Cream Frosting for one cake slice: 3 Tbs heavy cream, 1 1/2-2C powdered sugar

Mix until thick and spreadable. Spread on cake.

Strawberry Soup

Today I made Strawberry Soup!

1 quart fresh orange juice, 2C yogurt, 2C sour cream, 1T honey, 2T fresh lemon juice, 1 dash cinnamon, 1 dash nutmeg, 1 1/2 pints fresh strawberries, sliced

Stir together yogurt and sour cream. Add honey. Add orange juice. Add nutmeg and cinnamon. Add lemon juice. Stir well. Chill thoroughly. When ready to serve, pour over sliced strawberries. Top with desired garnish.

Yogurt Citrus Cake

Today we made Yogurt Citrus Cake!

1 1/4C flour, 2/3C packed brown sugar, 1t cinnamon, pinch salt, 1/4C butter, 1/2t baking powder, 1/2t baking soda, 1/4C nonfat yogurt, 1/4C buttermilk, 1t vanilla, 1 egg

The cake recipe is adapted from “The Complete Cooking Light Cookbook”

Preheat oven to 350F.

Yogurt Citrus Cake

Cream butter with brown sugar. Add egg. Blend well. Add buttermilk. In separate bowl, sift dry ingredients. Add to butter mixture. Blend well. Add yogurt and vanilla. Blend well. Pour into greased 9″X9″ baking dish. Bake 25-30 minutes or until lightly browned.

Yogurt Citrus Cake

Orange Marmalade Cornmeal Cake

Today we made Orange Marmalade Cornmeal Cake!

1/2C olive oil, 4 egg whites plus 2 whole eggs, 3/4C granulated sugar, 1/2C orange juice, 1T orange zest, 1 1/4C flour, 1/2C fine yellow cornmeal, 2t baking powder, 1t salt, 1/3C sugar, 1C orange marmalade, powdered sugar (optional)

Preheat oven to 375 degrees.

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In a large bowl, whisk together the oil, 2 eggs, 3/4 cup sugar and orange juice until smooth.

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In separate bowl, sift together dry ingredients. Stir into to wet until just blended. Whip egg whites until soft peaks form. Gradually beat in zest and 1/3C sugar until stiff and glossy.

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Fold into batter.

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Turn into 2 greased 8″ round cake pans.

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Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean and the edges just begin to pull away from the sides of the pan. Cool 20 minutes. Remove one cake from pan.

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Spread marmalade on top.

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Remove second cake from pan. Place on top of marmalade. Sprinkle powdered sugar on top, if desired.

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Polenta Cake With Orange Syrup

Today we made Polenta Cake With Orange Syrup!

This recipe is from “Food and Home Entertaining,” July 2005.

8oz plus 1 scant T butter, 3 large eggs, 1 1/4C caster sugar, 1/2C plus scant T self-rising flour, 1/2C plus scant T cake flour, generous 3/4C fine yellow cornmeal, 1/2C ground almonds, 1/3C sour cream, zest of 1 lemon, grated, zest of 1 orange, grated, 4T freshly squeezed lemon juice

Syrup: 2 whole oranges with skin, thinly sliced, 3/4C plus 2T caster sugar, 1 1/5C water

Grease and line an 8″ round cake pan. Preheat oven to 350F.

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Cream butter and caster sugar together until pale.

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Mix in eggs one at a time. In separate bowl, sift flours together. Stir into egg mixture until combined.

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Stir in cornmeal, ground almonds (sliced almonds may be ground manually with a cleaver), sour cream, zests and lemon juice.

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Pour into prepared pan. Bake for 75 minutes or until lightly browned. Cover with foil during last 15 minutes if medium brown after 60 minutes. When done, let stand 15 minutes, then turn out onto plate. Cool an 15 additional minutes. To make syrup: Bring combined orange slices, caster sugar and water to boil.

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Reduce heat and simmer until mixture is thick and syrupy, about 15 minutes. Remove from heat. Use a wooden skewer or piece of dry spaghetti to make holes in the top of the cake.

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Pour syrup over cake.

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Orange Cornmeal Cake

1/2C olive oil, 2 eggs, 1C + 3T sugar, 1/2C orange juice, 1 1/4C flour, 1/2C fine yellow cornmeal, 2t baking powder, 1t salt, finely grated zest of 1 orange, 1T ground ginger

Preheat oven to 350°F.

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Whisk together oil, eggs, 1C sugar and orange juice until smooth.

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Stir in zest.

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In separate bowl, mix dry ingredients. Add dry ingredients to wet. Stir until just blended. Pour batter into 8″ round, parchment-lined cake pan greased with olive oil. Mix 3T sugar with ginger. Sprinkle on top of batter. Bake 35-40 minutes or until toothpick comes out clean. Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate, and remove parchment paper. Re-invert cake onto a rack to cool completely.

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