Calendula And Orange Cake Recipes

ORANGE CAKE

Orange Cake image

A delightful orange frosting is the secret to this cake from Kathleen Gingras of Thorold, Ontario. "It is great with a scoop of ice cream," she suggests.

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1/2 cup butter, softened
3/4 cup sugar
2 large eggs
1/2 cup orange juice
2 tablespoons water
1-1/2 teaspoons orange peel
1/8 teaspoon almond extract
1-1/4 cups cake flour
1-3/4 teaspoons baking powder
1/2 teaspoon salt
FROSTING:
1-1/4 cups confectioners' sugar
1 tablespoon butter, softened
1 to 2 tablespoons orange juice

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 the orange juice, water, orange peel and almond extract. Combine the flour, baking powder and salt; add to creamed mixture and mix well. , Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool completely. , For the frosting, combine the confectioners' sugar, butter and enough orange juice to achieve spreading consistency. Frost cake.

Nutrition Facts : Calories 242 calories, Fat 9g fat (6g saturated fat), Cholesterol 58mg cholesterol, Sodium 254mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 0 fiber), Protein 2g protein.

CLAUDIA RODEN'S ORANGE AND ALMOND CAKE

Claudia Roden's Orange and Almond Cake image

Moira Hodgson rooted this classic out of Claudia Roden's terrific cookbook, "Everything Tastes Better Outdoors," and brought it to The Times in 1987: a flourless orange and almond cake that goes beautifully with blueberries or peaches, and is the perfect thing to carry along on a picnic. Extremely moist, it consists of two seeded oranges (peel and all), ground almonds, sugar and eggs - and no flour. Baked in a hot oven, it will be done in just about an hour or so, longer if the orange pulp is extremely wet. Opening the oven door to check will not harm it.

Provided by Moira Hodgson

Categories cakes, times classics, dessert

Time 3h

Yield 10 servings

Number Of Ingredients 5

Ingredients

2 large oranges
6 eggs
1/2 pound ground almonds
1/2 pound sugar
1 teaspoon baking powder

Steps:

Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges, including the peel, in a food processor.
Heat oven to 400 degrees. Beat the eggs in a food processor or large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible.
Bake for 45 minutes to 1 hour, or until a knife inserted in the center comes out clean. Cool in the pan before turning out.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 11 grams, Carbohydrate 32 grams, Fat 14 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 73 milligrams, Sugar 27 grams, TransFat 0 grams

CALENDULA AND ORANGE CAKE

Calendula and Orange Cake image

Make and share this Calendula and Orange Cake recipe from Food.com.

Provided by Alia55

Categories Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

5 eggs
2 lemons, zest of, grated
1 orange, zest of, grated
1/2 cup plain yogurt
2 teaspoons baking soda
1/2 cup butter, softened to room temperature
1 1/2 cups granulated sugar
1 cup sour cream
3 cups all-purpose flour
1/2 cup calendula flowers, chopped
1/2 cup orange juice
1/4 cup Grand Marnier
1/4 cup lemon juice
1/4 cup granulated sugar

Steps:

Preheat oven to 350 degrees F.
Separate eggs and beat whites until they form stiff peaks.
Cream butter and sugar together and add egg yolks, lemon rind, orange rind, sour cream and yogurt. Blend till smooth.
Sift dry ingredients together.
Slowly add dry ingredients to butter mixture, mixing well.
Gently fold in beaten egg whites and calendula petals.
Butter and flour an angel food cake pan then pour in cake batter.
Bake for 60 minute.
Remove from oven and cool in pan 10 min, before removing to a cooling rack and allowing to cool completely.
Combine orange juice, Grand Marnier, lemon juice, and1/4 cup granulated sugar in a saucepan over a low heat.
Bring to a boil, and then simmer for 3 minute.
Pour hot syrup over cooled cake and garnish with calendula petals.

Nutrition Facts : Calories 378.2, Fat 14.4, SaturatedFat 8.3, Cholesterol 118.2, Sodium 309, Carbohydrate 56, Fiber 0.9, Sugar 30.9, Protein 7

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