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Cover: Make your cake…and eat it

Recipes with orange rind

03May 12

Orange and Plum Cake

Orange and plum cakeThis tender orange and plum cake goes great with a cup of tea, and some my family members have even been known to eat it for breakfast when they think I’m not looking!  The tartness of the dried plums contrasts nicely with the sweetness of the orange, and the lack of frosting makes it just perfect for dipping in milk or tea or whatever your beverage of choice happens to be. (Not a fan of oranges? Try this apple and plum pudding.)

For a truly decadent taste experience, try it with a glass of Baileys or Kahlua.  You can dip a slice right in your glass if you want, or else do as I do: heat the liqueur for a few seconds in the microwave and drizzle over the sponge. Yum!

Ingredients:

  • 115g plus 3 tablespoons  butter, softened
  • 125g icing sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 95g cake flour
  • 1/2 teaspoon baking powder
  • Grated rind of 1 orange
  • 1 medium orange, peeled and cut into small pieces
  • 250g dried plums, coarsely chopped
  • Icing sugar for dusting

 

Instructions:

  1. Preheat the oven to 175ºC.
  2. Line a bread pan with baking parchment and set aside.
  3. In an electric mixer on medium speed, cream the butter and icing sugar until blended.
  4. Scrape down the sides of the bowl with a rubber spatula.
  5. Add the eggs, one at a time, beating well after each egg.
  6. Add the vanilla extract.
  7. On low speed, gradually add the flour, baking powder and orange rind. Mix just until blended.
  8. Stir in the orange pieces and plums.
  9. Spoon the batter into the prepared pan.
  10. Bake in the preheated oven for 50 to 55 minutes, or until a tester inserted into the centre of the cake comes out clean. Remove from the oven.
  11. Cool cake in pan on wire rack for 10 to 15 minutes. Remove from the pan and continue cooling cake on wire rack until cool.
  12.  Remove and discard the baking parchment.
  13.  Dust the top of the cooled cake with icing sugar.
  14.  Store the cake at room temperature, wrapped in aluminium foil or clingfilm.
  15.  Can be frozen for later use.

Prep Time:  20 minutes

Cooking Time:  55 minutes

Serves:  6

Difficulty:  Easy

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18Apr 12

Yellow Layer Cake with Orange Chocolate Frosting

Yellow layer cake with orange chocolate frosting

This yellow layer cake with orange chocolate frosting is a small variation on your typical yellow sponge cake.  I was getting a bit bored of plain old chocolate or vanilla frosting and decided to get a bit more adventurous.  Of course, if you prefer, you can just make the sponge and use whatever frosting you prefer, but where’s the fun in that?!

This recipe uses only two layers of sponge cake, but I sometimes use three, depending on your mood. You could also make fun shapes, like in this chocolate orange Valentine’s cake.

Ingredients:

For the sponge:

  • 4 eggs, whites separated from yolks
  • 225g butter, softened
  • 400g granulated sugar
  • 240g cake flour
  • 2tsp baking powder
  • 1/4tsp salt
  • 250ml milk

 

For the frosting:

  • 125g cream cheese
  • 315g icing sugar
  • 125g cocoa powder
  • 1tsp vanilla extract
  • 3tbsp orange juice
  • Grated rind of 1 orange

 

Instructions:

  1. Preheat the oven to 175ºC.
  2. Grease and flour two 25cm round cake pans, or line them with baking parchment and set aside.
  3. In an electric mixer with a wire whisk attachment, beat the egg whites until they are soft but not dry. Set aside.
  4. With the electric mixer on medium speed, cream the butter and gradually add the granulated sugar, beating until light in colour.
  5. Mix in the vanilla extract.
  6. Add the egg yolks, one at a time, beating well after each addition.
  7. In a separate bowl, combine the flour, baking powder and salt.
  8. Add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix until batter is smooth.
  9. Carefully fold the flour mixture into the egg whites.
  10.  Pour the batter into the prepared pans and bake for 25 to 30 minutes, or until a knife inserted into the centre of the cake comes out clean.
  11.  While the cake is baking, prepare the frosting as follows:
    • Mix all the ingredients together by hand or with an electric mixer, setting aside just a pinch of the grated orange rind.
    • If the icing is too runny, add a little more icing sugar until the desired consistency is achieved.
    • Refrigerate until you’re ready to frost the cake.
  1.  Remove the pans from the oven and place on a wire cooling rack for 5 to 10 minutes.
  2.  Carefully remove the cakes from the pans and continue to cool on the wire racks. Remove and discard parchment before decorating.
  3.  When cool, frost with the orange and chocolate frosting you prepared earlier and sprinkle over the remaining orange rind. Slice and serve.

 

Prep Time:  30 minutes

Cooking Time:  30minutes

Serves:  10

Difficulty:  Medium

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07Apr 12

Orange Cake with Strawberries and Cream

Orange cake with strawberries and creamThis light and fruity orange cake with strawberries and cream is the perfect dessert to serve on a hot summer afternoon.  The orange rind gives it a subtle citrus flavour which is counterbalanced perfectly by the strawberries and cream.

Ingredients:

  • 4 egg whites, beaten
  • 110g butter, softened
  • 145g cake flour
  • 2tsp baking powder
  • 200g granulated sugar
  • 1/3tsp salt
  • 4tbsp orange juice
  • 185ml buttermilk
  • 1tbsp grated orange rind
  • Icing sugar for dusting
  • 1tsp vanilla extract
  • 500g strawberries, chopped
  • 150g granulated sugar
  • 100ml double cream

 

Instructions:

  1. Preheat the oven to 175ºC.
  2. Grease and flour or line a cake pan with baking parchment. Set aside.
  3. With an electric mixer on medium speed, blend the butter and sugar until light in colour.
  4.  Add 2 tablespoons of the orange juice, the rind and the vanilla. Blend well.
  5. In a small bowl, combine the flour, baking powder and salt. Add to the butter mixture alternately with the buttermilk. Mix just until blended.
  6. Fold the batter mixture into the beaten egg whites. Pour into the prepared pan.
  7. Bake for 45 to 50 minutes, or until a knife inserted into the centre of the cake comes out clean. Remove from the oven and place on a wire cooling rack.
  8. While the cake is baking, prepare the strawberries by mixing the chopped strawberries with 150g of granulated sugar.  Stir well to make sure all the fruit is coated in sugar. Set aside for 20 minutes so that the berries release their juice.  Mix with the double cream and refrigerate until the cake is done and cool.
  9. Pour 2 tablespoons of orange juice on top of baked cake.
  10. Cool cake in the pan for 10 to 15 minutes.
  11. Remove from the pan and continue lettting it sit on the wire cooling rack until it reaches room temperature.
  12. Remove and discard the baking parchment, if necessary.
  13. Drizzle a heaping tablespoon or two of the strawberries and cream over the cake in whichever decorative pattern you choose.
  14. Coat any visible strawberries with icing sugar and serve immediately.  If you don’t plan on serving immediately, leave the strawberries until you do.
Note: Sometimes, I like cutting the cake in half horizontally and adding the strawberries and cream in the middle so as to have several layers of fruit.
 
(Want more orange cake recipes? I recommend this Easter cake with orange and marzipan.)

 

Prep Time:  20 minutes

Cooking Time:  50 minutes

Serves:  6-8

Difficulty:  Medium

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