Triple Citrus Ostara Cake Recipes

Steps:

• Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour and salt.
• With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy, scraping down sides of bowl every few minutes. Add citrus zests. Reduce speed to medium, and add vanilla. Add eggs, three at a time, beating until until incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in four batches, beating until completely incorporated after each.
• Divide batter evenly among lined cups, filling each three-quarters full; tap pans on countertop once to distribute batter. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.
• To finish, dip tops of cupcakes in glaze, then turn over quickly and garnish with zest. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.

Steps:

• Cake: Preheat oven to 350 degrees. Coat a 10-cup Bundt pan (or kugelhopf mold) with cooking spray; dust with flour, tapping out excess. Finely grate 2 teaspoons lemon zest and 1/2 teaspoon orange zest.
• With a sharp knife, remove peel and bitter white pith from all citrus. Holding a lemon over a bowl, cut between membranes to release segments into bowl. Squeeze juice from membranes into another bowl. Repeat with remaining lemon and orange(s), combining segments in one bowl and juices in other. Cut segments into 1/4-inch pieces. (You will need 3 tablespoons juice and 3/4 cup segments.)
• Sift together flour, superfine sugar, baking powder, and salt into a bowl. Add creme fraiche; beat on medium speed until combined. Add eggs, one at a time, beating to combine after each. Beat in butter, citrus juices, and zests. Add citrus segments and beat just to combine. Transfer batter to prepared pan. Bake, rotating pan once, until a tester inserted in middle comes out clean, about 48 minutes.
• Syrup: Bring citrus juices and superfine sugar to a boil in a saucepan, stirring until sugar is dissolved. Boil 30 seconds more.
• Glaze: Whisk together confectioners' sugar and lemon juice in a bowl.
• Serving: When cake is done, leave oven on and let cake cool in pan on a wire rack set on a baking sheet 15 minutes. Turn out onto rack and let cool 10 minutes more. Transfer to a shallow dish. Brush syrup over cake. Continue brushing syrup from dish until all syrup is used. Return cake to wire rack; let dry in oven 5 minutes. Immediately brush with glaze. Let cool completely. Cake can be stored, covered, up to 1 day.
• Spoon whipped cream into center of cake; top with candied zest and serve.

Steps:

• Preheat oven to 350°F Grease a 8 x 8" baking pan and set aside.
• In a large bowl, mix together flour, sugar, baking soda and salt. Make three depressions in dry ingredients (2 small and one large). Pour vinegar in one small depression, vanilla & lemon extracts in another small depression and the vegetable oil in the larger depression. Pour water over all. Add lemon, lime & orange zests and stir until smooth.
• Pour batter into baking pan and bake on the middle rack of your oven for 35 minutes or until a toothpick inserted into the center comes out clean.
• Cool for up to one hour atop a wire rack before spreading with your favorite frosting.
• If you wish to bake a larger cake, just double the recipe and use a 9x13" baking pan.
• If you wish to bake cupcakes, the standard recipe yields 12 cupcakes. Just bake at 350 F for 22-24 minutes or until a toothpick inserted into the center comes out clean.

Steps:

• Butter a large bowl; set aside. Stir warm water, yeast, and 1 teaspoon granulated sugar in another large bowl until yeast dissolves. Let stand until foamy, about 5 minutes. Whisk in orange juice, 2 eggs, remaining 2/3 cup granulated sugar, 1/2 cup butter, citrus zests, and salt. Stir in 5 cups flour, 1 cup at a time (add up to 1 cup flour if needed), until dough pulls away from sides of bowl and forms a ball.
• Turn out dough onto a lightly floured work surface; knead until smooth and slightly sticky, about 5 minutes. Transfer to buttered bowl; brush dough with 1 tablespoon butter. Loosely cover with plastic wrap; let dough rise until doubled in bulk, about 1 1/2 hours.
• Meanwhile, stir cream cheese, confectioners' sugar, egg yolks, and vanilla in a small bowl until smooth. Stir in dried cranberries and poppy seeds; set aside.
• Butter two baking sheets; set aside. Punch down dough, and divide in half. Roll out one half into an 11-by-15-inch rectangle. Brush with 2 tablespoons butter, leaving a 1/2-inch border. Spread 1 1/2 cups filling evenly over butter. Beginning at one long side, tightly roll dough into a log, encasing filling. Pinch seam to seal.
• Carefully transfer log to a prepared baking sheet. With a sharp knife, make 6 cuts, about 2 inches apart, along one long side of log, cutting three-quarters of the way across. Lift the first segment, turn it cut side up, and lay it flat. Repeat with next segment, twisting so it sits on the opposite side of roll. Continue down log, alternating sides. Repeat with remaining dough, butter, and filling; place on second baking sheet.
• Preheat oven to 350 degrees with racks on upper and lower thirds. Loosely cover dough with buttered pieces of plastic wrap, and let rise until almost doubled in bulk, about 30 minutes. Brush dough with egg wash, avoiding filling. Bake on upper and lower racks, switching positions of sheets halfway through, until cooked through and golden brown, about 30 minutes. Carefully slide cakes onto wire racks, and let cool completely before slicing.

Steps:

• Preheat oven to 350 degrees F.
• Spray a 10-inch bundt pan with nonstick cooking spray; set aside.
• In a large mixing bowl, whisk together cake mix and lemon pudding mix until combined.
• Whisk in orange juice, vegetable oil, eggs and lemon extract until well combined.
• Pour batter into prepared bundt pan.
• Bake for 50-55 minutes, or until an inserted toothpick comes out clean, remove from oven and let cool in pan for 10 minutes.
• Invert cake onto a serving plate.
• In a saucepan over medium-high heat, whisk together orange juice, sugar and butter and bring to a boil.
• Remove from heat and pour glaze over top of bundt cake.
• Cut into slices and serve.

Steps:

• Combine crumbs and butter; press onto bottom of 9-inch spring form pan.
• Beat cream cheese, sugar and vanilla medium speed until well blended, Blend in juices and peels.
• Add eggs one at a time; mix just until blended, Pour over crust.
• Bake at 350`F for 45 to 50 minutes or until centre is almost set.
• Cool completely, then refrigerate 4 hours or overnight.
• If desired, garnish with fresh fruit or lemon lime and orange slices.

Steps:

• Butter a large bowl; set aside. Stir the warm water, yeast, and 1 teaspoon granulated sugar in another large bowl until the yeast dissolves. Let stand until foamy, about 5 minutes. Whisk in the orange juice, 2 eggs, remaining 2/3 cup granulated sugar, 1/2 cup butter, citrus zests, and salt. Stir in 5 cups flour, 1 cup at a time (add up to 1 cup flour if needed), until the dough pulls away from the sides of the bowl and forms a ball.
• Turn out the dough onto a lightly floured work surface; knead until smooth and slightly sticky, about 5 minutes. Transfer to the buttered bowl; brush the dough with 1 tablespoon butter. Loosely cover with plastic wrap; let the dough rise until doubled in bulk, about 1 1/2 hours.
• Meanwhile, stir the cream cheese, confectioners' sugar, egg yolks, and vanilla in a small bowl until smooth. Stir in the dried cranberries and poppy seeds; set aside.
• Butter 2 baking sheets; set aside. Punch down the dough, and divide it in half. Roll out 1 half into an 11 × 15-inch rectangle. Brush with 2 tablespoons butter, leaving a 1/2-inch border. Spread 1 1/2 cups filling evenly over the butter. Beginning at 1 long side, tightly roll the dough into a log, encasing the filling. Pinch the seam to seal.
• Carefully transfer the log to a prepared baking sheet. With a sharp knife, make 6 cuts, about 2 inches apart, along 1 long side of the log, cutting three-quarters of the way across. Lift the first segment, turn it cut side up, and lay it flat. Repeat with the next segment, twisting so it sits on the opposite side of the roll. Continue down the log, alternating sides. Repeat with the remaining dough, butter, and filling; place on the second baking sheet.
• Preheat the oven to 350°F, with racks in the upper and lower thirds. Loosely cover the dough with buttered pieces of plastic wrap, and let rise until almost doubled in bulk, about 30 minutes. Brush the dough with egg wash, avoiding the filling. Bake on the upper and lower racks, switching the positions of the sheets halfway through, until cooked through and golden brown, about 30 minutes. Carefully slide the cakes onto wire racks, and let cool completely before slicing.
• Sometimes a dough will stick to the counter as you roll it; to remedy this, fold the dough in half, exposing the counter underneath, and sprinkle the counter generously with flour. Then repeat on the other side. Before spreading with filling, brush off excess flour from the dough with a dry pastry brush.
• Roll up the dough, and pinch the seam to ensure that all the creamy filling will remain sealed inside.
• To give this cake its unique shape, cut slits in one side of the rolled dough, leaving the other side intact.
• Then twist each segment on alternating sides. After the dough is shaped, let it rise again before baking.

Steps:

• Preheat oven to 400°. Place flour, 1/4 cup sugar, citrus zest, baking powder and salt in a food processor; pulse until blended. Add cold butter; pulse until butter is the size of peas. Transfer to a large bowl. In a small bowl, whisk egg, orange juice and buttermilk until blended; stir into crumb mixture just until moistened., Turn onto a lightly floured surface; knead gently 6-8 times. Pat dough into a 6-in. circle. Cut into 8 wedges. Place wedges on a parchment-lined baking sheet. Brush with melted butter; sprinkle with remaining sugar., Bake 14-18 minutes or until golden brown. Meanwhile, in a small bowl, mix glaze ingredients until smooth. Remove scones from oven; immediately brush with glaze. Serve warm.

Steps:

• Gather filling ingredients aside to bring to room temperature.
• CRUST:.
• Grease and "sugar" a 9-inch springform pan (like you would grease and flour a cake pan).
• In small mixer bowl, mix crust ingredients (best to chop the wafers and nuts in a food processor. Press mixture onto bottom of prepared pan. Bake 10 minutes at 325 degrees F.
• FILLING:
• Increase oven temperature to 500 degrees F. Place a pan of water on the lowest oven rack and spritz the top and sides of the oven with water.
• Melt chocolate and set aside.
• Beat cream cheese until fluffy on low speed. Scraping sides of bowl constantly, slowly incorporate the other ingredients in this order: sugar, chocolate, extract, zest, juices, food coloring, eggs (one at a time), and flour.
• Pour into prepared pan and bake for 10 minutes. Decrease temperature to 215 degrees F and cook for another 50-60 minutes or until the sides look firm and the center is still jiggly.
• Leave in the oven with the door slightly propped open until the pan is cool, and then transfer to the refrigerator (do not cover). Flavors peak after about 24-36 hours of refrigeration.
• DECORATE (before serving):
• Melt the remaining chocolate and drizzle over the top with a fork.
• Whip the cream and flavor with lemon peel and vanilla. Sweeten to taste. Pipe around the edge of the cheesecake.
• Tips:
• Do not open the oven door until close to the end of the baking time.
• Before baking, drop the cake on the counter repeatedly to bring air bubbles to the surface. Draw a sharp knife in the filling in a "S" shape to draw up bubbles.