BLOOD ORANGE ROSEMARY POUND CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Thoroughly spray a 6-cup (8 1/2-by-4 1/2-by-2 1/2-inch) loaf pan with nonstick baking spray.
- In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add in the eggs and egg yolk one at a time, mixing after each addition. Turn the mixer to low and gradually add the flour and salt. Slowly add the blood orange soda, mixing until combined. Scrape the sides, add the rosemary and zest in one of the blood oranges. Mix again for about 30 seconds.
- Scoop the batter into the prepared pan, spread evenly and place onto a baking sheet. Tap the baking sheet on the counter top to allow air bubble in the batter to escape. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, 1 hour and 15 minutes to 1 hour and 30 minutes. Allow to cool completely in the pan.
- Meanwhile make the glaze: Zest the second blood orange and then juice it into a small measuring cup. Add the powdered sugar, orange zest and 2 tablespoons of the blood orange juice to a mixing bowl and whisk until the glaze is thick but pourable, adding an extra tablespoon of blood orange juice to thin if needed. Remove the cake from the loaf pan to a baking rack set over a baking sheet, drizzle the glaze over the cake and let set.
ORANGE DRIZZLE CAKE
Cake. Citrus. One-bowl baking. If these words send a shiver down your spine, then this recipe is for you. It is a very easy recipe that can be different every time you make it if you swap the oranges for lemons, limes, grapefruit, or a mix of juices. You get a not-too-sweet, moist cake that will be gone before the day is over. Remember to use exact measurements to get perfect results.
Provided by Uzo Orimalade
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan well using butter and flour.
- Combine flour, eggs, sugar, butter, orange juice, orange zest, and baking powder in a bowl. Mix with an electric hand mixer or stand mixer until batter comes together and is pale in color. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes. Remove from the oven and let cool in the pan for 5 minutes. Carefully remove from the pan and place on a cooling rack with a tray underneath.
- While cake cools, combine sugar and orange juice for drizzle in a small bowl. Pour over the still-warm cake. Let cool completely before slicing.
Nutrition Facts : Calories 336.9 calories, Carbohydrate 42.4 g, Cholesterol 110.4 mg, Fat 17.4 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 10.3 g, Sodium 395 mg, Sugar 30.3 g
ROSEMARY, OLIVE OIL AND ORANGE CAKE
This is a very light cake, similar to a lemon drizzle but with a ton more flavor. The rosemary and orange add delicious floral notes. A fluted Bundt pan looks especially nice. Prepare the crystallized rosemary sprigs at least 6 to 8 hours (or the day before) before serving the cake, which will keep in a sealed container at room temperature for up to three days.
Provided by Yotam Ottolenghi
Categories cakes, dessert
Time 1h30m
Yield 10 servings
Number Of Ingredients 16
Steps:
- At least 6 hours before you plan to ice the cake, prepare the crystallized rosemary: Brush rosemary on all sides with a little of the egg white and then dip it in the sugar, so the needles are lightly coated on all sides. Set aside on a wire rack to dry. Repeat with remaining rosemary.
- Make the cake: Heat oven to 325 degrees Fahrenheit/160 degrees Celsius. Generously grease a 9-inch/23-centimeter Bundt pan with half the butter and refrigerate for 10 minutes. Butter again, generously, and then flour it, tapping away the excess.
- Put olive oil, superfine sugar, orange zest and chopped rosemary leaves in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until combined, then add eggs, one at a time. Whisk for another minute, until thick, then add sour cream and mix until combined on low speed. Scrape down the sides of the bowl and the whisk.
- Sift flour, baking powder and salt together into a small bowl. Add the dry ingredients to the olive oil mixture and mix until combined. Increase speed to high and whisk for 1 minute.
- Scrape batter into the Bundt pan and smooth the top with a small spatula. Bake for 30 to 35 minutes, or until cake is cooked and a skewer inserted into the middle comes out clean. Remove from oven and let cool for 10 minutes before inverting onto a serving plate. (You may want to trim the cake at this stage, if it rises unevenly, to allow it to sit flat on the plate.)
- Prepare the icing: In a small bowl, whisk together orange juice, lemon juice and confectioners' sugar until smooth. When the cake has cooled, drizzle icing on top, allowing it to drip down the sides of the cake, then top with the crystallized rosemary and serve.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 14 grams, Carbohydrate 60 grams, Fat 21 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 158 milligrams, Sugar 40 grams, TransFat 0 grams
ORANGE & ROSEMARY DRIZZLE CAKE
A zesty, herby cake with flavours of orange and rosemary - bake one in time for tea!
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Snack, Treat
Time 30m
Yield Cuts into 10 slices
Number Of Ingredients 13
Steps:
- Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
- Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
- To make the buttercream filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Peel and cut out segments of an orange with a knife, then set aside for the decoration. Squeeze the juice from what's left and add to the butter cream.
- Bring the juice of another orange, the caster sugar and the sprigs of rosemary to the boil in a small saucepan. Strain the syrup over the tops of the warm sponges - reserving the rosemary, cool, then sandwich together with the buttercream.
- Decorate the cake with the orange segments and candied rosemary. Keep in an airtight container and eat within 2 days.
Nutrition Facts : Calories 514 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 46 grams sugar, Fiber 0.9 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium
ROSEMARY ORANGE POUND CAKE
Make this orange and rosemary scented cake up to 3 months ahead. (found this on the internet somewhere as a request for someone, haven't made myself -- based on errors pointed out in reviews, I have corrected recipe 10/07)
Provided by Gay Gilmore
Categories Dessert
Time 1h30m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 12
Steps:
- Allow butter and eggs to stand at room temperature for 30 minutes.
- Grease and lightly flour two 8x4x2-inch loaf pans.
- Combine flour and baking powder.
- Set aside.
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds or until softened.
- Gradually add sugar, 2 tablespoons at a time, beating on medium speed about 6 minutes or until very light and fluffy.
- Beat in honey.
- Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping bowl frequently.
- (Batter may look slightly curdled.) Gradually add flour mixture, beating on low speed just until combined.
- Gently stir in snipped or crushed rosemary, orange flower water or extract, orange peel, and orange juice.
- Pour batter into prepared pans.
- Bake in a 325 degree F oven about 45 minutes or until wooden toothpick inserted in centers comes out clean.
- Cool in pans for 10 minutes.
- Remove from pans, and cool on wire racks.
- For glaze, stir together powdered sugar and 2 teaspoons orange juice.
- Drizzle over cakes.
- If desired, top with rosemary sprigs.
- Make-ahead tip: Prepare cakes as directed, except do not glaze.
- Place in a freezer container, and freeze for up to 3 months.
- To serve, thaw at room temperature.
- Glaze as directed above.
More about "orange rosemary drizzle cake recipes"
ORANGE AND ROSEMARY CAKE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
4/5 (149)Category DessertServings 12Total Time 1 hr 5 mins
- Preheat the oven to 180°C, fan 160°C, gas 4. Lightly grease and line a 900g loaf tin (20cm x 10cm x 7 cm) with a long strip of baking paper that overhangs the sides.
- Beat the softened butter, sugar and a pinch of salt in a large bowl until light and fluffy. Add the orange zest and whisk well until fully incorporated. Beat in the eggs one at a time, mixing well after each addition. Add a little of the flour with each to help prevent curdling. Then whisk in the milk. Fold in the rest of the flour and the baking powder until well combined.
- Spoon the mixture into the prepared tin and level off the top. Bake for 40-45 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Remove from the oven and leave the cake to cool in the tin for 10-15 minutes, before turning out onto a wire rack to finish cooling.
ORANGE & ROSEMARY POLENTA CAKE RECIPE | ABEL & COLE
From abelandcole.co.uk
ROSEMARY OLIVE OIL CAKE WITH ORANGE - CHENéE TODAY
From cheneetoday.com
ORANGE ROSEMARY CHIFFON CAKE – EAT WELL
From canolaeatwell.com
ORANGE CRANBERRY CHRISTMAS CAKE WITH SUGARED CRANBERRY WREATH
From foodworthfeed.com
ORANGE DRIZZLE CAKE - TIFFIN AND TEA
From tiffinandteaofficial.com
ORANGE ROSEMARY GLAZE RECIPE - UNCLE JERRY'S KITCHEN
From unclejerryskitchen.com
CRANBERRY SPICE BUNDT CAKE RECIPE - NYT COOKING
From cooking.nytimes.com
ORANGE ROSEMARY DRIZZLE LOAF | ONE TWO CULINARY STEW
From onetwoculinarystew.com
CHRISTMAS CRANBERRY POUND CAKE | EASY WEEKNIGHT RECIPES
From easyweeknightrecipes.com
CRANBERRY ORANGE OLIVE OIL CAKE WITH SIMPLE GLAZE (GLUTEN-FREE)
From therealfooddietitians.com
EASY MARMALADE / ORANGE DRIZZLE CAKE - NIGEL BARDEN
From nigelbarden.com
ORANGE AND ROSEMARY BUNDT CAKE - ANINAS RECIPES
From aninas-recipes.com
ORANGE ROSEMARY DRIZZLE CAKE RECIPES
From tfrecipes.com
GLAZED ORANGE POUND CAKE - JUST A TASTE
From justataste.com
ORANGE ROSEMARY DRIZZLE LOAF | ONE TWO CULINARY STEW
From onetwoculinarystew.com
ORANGE OLIVE OIL CAKE WITH CITRUS ROSEMARY GLAZE - ZUCCHI US
From zucchi.us
ORANGE & ROSEMARY CAKE | COOKING WITH CHRIS SMIT
From cookingwithchrissmit.com
WHAT IS ORANGE CAKE MADE OF? | DEPENDABLE
From dependablepickup.com
ORANGE DRIZZLE CAKE - GOOD HOUSEKEEPING
From goodhousekeeping.com
You'll also love