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recipe

CANDIED CITRUS PEEL

CANDIED CITRUS PEEL

Bright-Eyed Baker
Prettyup fruit cakes, muffins, or an afternoon cheese board with this simple recipefor candied orange peels.
They’regluten-free, dairy-free and can be kept for 6 to 8 weeks in an airtightcontainer.
Plusof course, they’re yum!
Prep Time 2 hrs
Course Dessert

Ingredients
  

  • 4 large oranges
  • granulated sugar
  • 100 g dark chocolate

Instructions
 

  • Firstly, cutthe oranges into 8 wedges, then cut out the flesh. Leave about 5mm thickness ofpeel and pith. Then cut each wedge into 3 – 4 strips.

  • Put the peel ina pan and cover with cold water. Bring to the boil, then simmer for 5 mins.Drain, returnto the pan and re-cover with fresh water. Bring to the boil, then simmer for 30mins.

  • Set a sieveover a bowl and drain the peel, reserving the cooking water. Add 100g sugar toeach 100ml water you have. Pour into a pan and gently heat, stirring todissolve the sugar.
  • Addthe peel and simmer for 30 mins until the peel is translucent and soft. Leaveto cool in the syrup, then remove with a slotted spoon and arrange in 1 layeron a wire rack set over a baking sheet. Put in the oven at the lowest temperaturesetting for 30 mins to dry.
  • Sprinkle alayer of sugar over a sheet of baking paper. Toss the strips of peel in thesugar, a few at a time, then spread out and leave for 1 hour or so to air-dry.
recipe

QUICK & EASY ORANGE CAKE

QUICK & EASY ORANGE CAKE

SHIRAN DICKMAN
Get busy in the kitchen with this Easy OrangeCake recipe. It uses freshly squeezed orange juice and zest to give this cake abeautiful burst of orange flavour!
Cook Time 50 mins
Course Dessert

Ingredients
  

  • 2 1/2 cups plain flour
  • 2 1/2 tsp baking powder
  • 4 large eggs
  • 1 1/2  cups granulated sugar
  • 1 cup canola or vegetable oil
  • 1 1/4 cups  orange juice freshly squeezed
  • orange zest 3-4 oranges
  • 1 tsp vanilla extract

Instructions
 

  • Preheat oven to180°C. Grease a 12-cup (10-inch) Bundt pan or two standard loaf pans (either 9x 13-inch pans or 8½ x 4½ inch pans for taller cakes) and set aside.

  • In a mediumbowl whisk together flour and baking powder. Set aside.

  • In a mixerbowl, whisk together eggs and sugar on high speed until pale and fluffy, about5 minutes.
  • On low speedand with the mixer running, add oil slowly until combined. Add orange juice,zest, and vanilla extract and keep whisking slowly until combined.
  • Add flourmixture and whisk just until combined. Be careful not to overmix.

  • Pour batterinto prepared pan/pans. Bake for 50 - 60 minutes for the bundt pan or 40 - 50minutes for the loaves or until a toothpick inserted into the centre of thecake comes out clean. If the top is browning quickly while baking, coverloosely with aluminium foil. Allow cake/cakes to cool completely on a wirerack.
Moora Citrus