GATEAU A L'ORANGE DE MADAME MAHJOUB - ORANGE CAKE
A recipe I am posting, untried by me, for ZWT. I found this on Kitchen Chick's food blog, under her North African section, and here is what she states about the recipe: "From Nancy Harmon Jenkins's book Essential Mediterranean comes Madame Mahjoub's orange cake recipe. This plain-looking cake is a delight in disguise and perfect with tea." "The original recipe calls for the Maltaise de Tunisie blood oranges and claims that they give the cake a beautiful red blush."
Provided by diner524
Categories Dessert
Time 1h5m
Yield 1 9 inch cake, 6 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 350 degrees F and butter and flour your cake pan.
- Wash oranges thoroughly to remove pesticide and wax residue. Slice tops and bottoms off of the oranges to remove the thickest part of the skin and discard. Chop oranges into chunks and discard the seeds. In a food processor, process the oranges into a chunky puree. Add the olive oil slowly and continue to process until it is well blended.
- In a bowl, sift flour, baking powder, baking soda, and salt.
- In a large bowl, beat eggs thoroughly and gradually add sugar until mixture is thick and lemon-colored. Add vanilla and optional almond extract.
- Fold about a third of the flour mixture into the eggs and beat until mixed. Fold in about a third of the orange mixture and beat. Continue to add flour and orange mixture until everything is combined. You'll have a chunky batter.
- Pour batter into cake pan. Bake for 60 minutes or until cake is brown on top and has pulled away from the sides of the pan.
- Let cake cool. If you used a spring form pan, remove the sides. If not, then let cool for five minutes then remove from the pan and allow it to finish cooling. After it has completely cooled, dust with powdered sugar.
Nutrition Facts : Calories 501.2, Fat 15.6, SaturatedFat 2.8, Cholesterol 124, Sodium 408.1, Carbohydrate 82.3, Fiber 1.1, Sugar 50.2, Protein 8.5
GATEAU A L'ORANGE
Steps:
- Heat the oven to 350 degrees F. Beat the sugar and butter together until creamy. Beat in the eggs. Sift the flour and baking powder over the mixture and fold them in lightly.
- Grate the zest of the orange and squeeze out the juice. Stir zest, juice, and Cointreau into the batter. Then grease a 5-cup bread pan and spoon in the batter. Knock the pan against the countertop to settle the contents. Bake for about 50 minutes, until the cake is firm but bouncy to the touch and the blade of a knife inserted into it comes out clean. Leave it to cool for 10 to 15 minutes, then unmold onto a dish.
- Meanwhile, prepare the glazing. In a small saucepan, gently warm the orange juice and Cointreau. Stir in the confectioners' sugar.
- Using a pastry brush, paint the glaze over the cake--some of the glaze will seep in, the rest will form a light crust. Serve cold.
ORANGE GROVE CAKE
A few years ago, I won Best in Show in the Western Idaho State Fair for this citrusy cake with its luscious filling and creamy frosting. It's bursting with great orange flavor from top to bottom.-Amanda Bowyer, Caldwell, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 30
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and zest. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 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 filling, in a small saucepan, combine sugar and cornstarch. Stir in orange juice and water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat., Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat; gently stir in the lemon juice, orange zest and salt. Cool to room temperature without stirring. Refrigerate for 1 hour., For syrup, in a small saucepan, bring the sugar, water and orange juice to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until reduced to about 1/2 cup. Remove from the heat; stir in extract. Cool., For frosting, in a large bowl, beat butter until light and fluffy. Add the remaining ingredients; beat until smooth., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; brush with 2 tablespoons syrup and spread with 1/3 cup filling. Repeat layers twice. Top with remaining cake layer; brush with remaining syrup. Frost top and sides of cake.
Nutrition Facts : Calories 602 calories, Fat 26g fat (16g saturated fat), Cholesterol 156mg cholesterol, Sodium 379mg sodium, Carbohydrate 88g carbohydrate (65g sugars, Fiber 1g fiber), Protein 5g protein.
GATEAU A L'ORANGE
This was Mama's go to recipe to impress. I hope you enjoy it as much as her guests did. This recipe is over 50 years old and is being typed from her notes. Please note that you will need two envelopes of Knox gelatin. Not sure of the ounce measurements so ignore the ounce measurement below.
Provided by davinandkennard
Categories Dessert
Time P1DT50m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Soften the 2 envelopes of unflavored gelatin in 1/4 cup cold water and 1/4 cup orange juice.
- Set aside.
- In the top of a double boiler mix 1 cup orange juice, 2 Tbsps lemon juice, 1 cup sugar and 4 beaten egg yolks, 1/2 tsp salt, and 3 Tbsps orange rind.
- Stir constantly over boiling water unti it thickens a bit and looks smooth. (It will not get very think so don't cook too long).
- Add the gelatin and stir until disolved.
- Set aside to cool.
- Beat 4 egg whites with 1/2 cup sugar until stiff.
- Set aside.
- Whip 1 cup whipping cream until firm.
- When the orange mixture is cool and just beginning to set around the edges beat with a rotary beater until smooth and a little fluffy.
- Fold in the egg whites and then the whipped cream.
- In a large wet bowl (you could line with plastic wrap) pour the mixture and press the cake into it. (Mama would halve the cake and tear the cake the remainder into pieces and fill the hole of the angel food cake).
- Press down. It may be necessary to plate on top to keep it compressed.
- Let set completely in the refrigerator.
- Unmold on a cake plate.
- Garnish with the madarin oranges and slivered almonds.
Nutrition Facts : Calories 474.9, Fat 16.6, SaturatedFat 6.6, Cholesterol 117.2, Sodium 460.4, Carbohydrate 74.5, Fiber 2, Sugar 53.6, Protein 10.6
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