Orange Yogurt Cake Bizcocho De Naranja Recipes

ORANGE YOGURT CAKE

Steps:

• Preheat your oven to 350 degrees
• Prepare a springform pan by buttering the sides of the pan and using a parchment circle on the bottom (butter the parchment as well)
• Mix together the flour, sea salt, baking powder and baking soda in mixing bowl
• In a mixing bowl add the sugar, Greek yogurt, eggs, olive oil, orange juice, orange zest and vanilla. Make sure the ingredients are well blended and creamy.
• Add in the dry ingredients mixing just enough until well blended with no visible lumps
• Pour the batter into your prepared springform pan and place in your preheated oven on the middle rack.
• Bake for 50-60 minutes. The cake should have a rich golden brown color, if it looks as though the cake is getting too brown you can cover it with foil.
• The cake is done when a toothpick comes out clean from the center.
• Allow to cool for 10 minutes on a wire rack, then remove the outside of the springform pan, allowing to cool for 15 more minutes.
• Remove the bottom and parchment and serve warm with homemade whipped cream and fresh berries.

ORANGE YOGURT CAKE (BIZCOCHO DE NARANJA)

Steps:

• Preheat oven to 350°.
• Place the juice in a small saucepan; bring to a simmer over medium-high heat. Remove from heat; stir in saffron. Let stand 10 minutes.
• Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Set aside.
• Place sugar, egg, and egg white in a large bowl, and beat with a mixer at medium speed for 5 minutes or until thickened.
• Add yogurt, beating well.
• Gradually add oil and juice mixture, beating until well blended.
• Add half of flour mixture to sugar mixture; beat just until blended. Repeat procedure with the remaining flour mixture.
• Spoon batter into a 9-inch round cake pan coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean.
• Cool for 5 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
• Place cake on a serving platter.
• Combine marmalade and liqueur in a small saucepan; bring to a simmer over medium heat, stirring constantly.
• Remove from heat; strain through a fine sieve directly onto surface of cake. Discard solids.
• Spread marmalade mixture evenly over top of cake, allowing excess to drizzle down sides of cake.

FLAN DE NARANJA/ORANGE FLAN

Steps:

• Preheat oven 350 degrees.
• Make Caramel, melt 1/2 cup sugar, water, lemon juice, cayenne over low heat 8-10 minutes without stirring. Gently tilt pan off heat to distribute color evenly as sugar caramelizes. When Sugar reaches a uniform color golden brown/light amber immediately remove from heat.
• Pour caramel into 4 individual custard cups, tip the molds side to side until there is an even coating of caramel over the bottom and half up sides.
• Grind almonds in food processor.
• Add remaining sugar, zest, eggs. Process until smooth.
• Add cream and OJ, process to mix.
• Let the froth subside before pouring into cups.
• Bake in water bath, covered until flan is set. Test by inserting blade of knife into the center of the custard. If it comes out clean -- done.
• Set aside to cool before unmolding.

ORANGE YOGURT CAKE

Steps:

• Preheat the oven to 350°F Butter and flour a 9x13 cake pan.
• Combine the dry ingredients (the first five listed).
• Beat together the eggs and sugar until foamy. Add the butter, grated orange peel, and vanilla.
• Add yogurt, juice, and dry ingredients to the egg mixture gradually.
• Bake for 45 minutes, until the cake is firm and golden.
• Combine all syrup ingredients in a small saucepan and bring quickly to a boil.
• Lower heat and simmer for 10 minutes.
• Allow to cool, and remove the cinnamon stick and orange peel.
• Poke holes into the top of the cake and pour the syrup over it while the cake is still warm. It's going to seem like an awful lot of syrup, but keep pouring!
• I think this cake tastes best when it's completely cooled, so try to wait a while before eating.

ORANGE-YOGURT CAKE

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch round cake pan. Stir flour, 1/2 cup plus 2 tablespoons sugar, the baking powder, baking soda, salt, yogurt, oil, orange zest and juice, egg, and vanilla in a bowl. Pour into pan. Bake until a cake tester comes out clean, about 25 minutes. Let cool on a wire rack.
• Place zest strips in a bowl. Stir in segments and remaining tablespoon sugar. Garnish cake with some segments; serve with the rest. Dust with confectioners' sugar.

CROCK-POT MEXICAN ORANGE CHICKEN (POLLO CON NARANJA)

Steps:

• Set crock pot to high.
• Add orange juice, garlic, pepper, cumin, cayenne, jalapeno and salt to blender or food processor and blend until smooth.
• Place chicken pieces in crock pot and pour orange juice mixture over chicken. Top with onions and potatoes.
• Cook for 6 hours on high. Internal chicken temperature should reach 160 before serving, and the meat should fall off the bone.
• Great served over rice!