Roasted Orange Cakes Recipes

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WHITE CHOCOLATE, ROASTED PECANS & CANDIED ORANGE PEEL CAKE



White Chocolate, Roasted Pecans & Candied Orange Peel Cake image

Make and share this White Chocolate, Roasted Pecans & Candied Orange Peel Cake recipe from Food.com.

Provided by Baby Kato

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 16

1/2 cup unsalted butter, soft
1 1/2 cups white sugar or 1 1/2 cups vanilla sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups cake flour
1 1/2 teaspoons baking soda
1/2 cup sour cream
1 cup orange juice
4 white chocolate baking squares, chopped
1/8 cup candied orange peel, finely chopped
1/2 cup roasted pecan, finely chopped
1 tablespoon orange rind, grated
2 white chocolate baking squares, chopped
2 tablespoons orange juice
1 teaspoon orange rind
1 cup icing sugar

Steps:

  • Preheat oven to 325 degrees.
  • Grease and flour a bundt pan.
  • In a large bowl beat butter and sugar until light and fluffy.
  • Add the vanilla and eggs to the butter mixture, one at a time, blending well after each addition.
  • In a medium sized bowl add the flour, baking soda, salt, and orange rind together and set aside.
  • Now in a small bowl add the sour cream and orange juice together.
  • Add the flour and juice mixtures to the egg butter mixture, alternating and starting and ending with the flour mixture, until well blended.
  • Add the white chocolate, candied orange peel and roasted pecans to the cake batter.
  • Pour into pan and bake in a 325 degree oven for 50 - 60 minutes or until tested done.
  • Let cool in pan for 5 minutes, remove and cool on wire rack while you make the glaze.
  • Melt chocolate & orange juice in microwave on medium heat for 2 minutes.
  • Sir until all chocolate is melted.
  • Add the icing sugar and orange rind mix until smooth.
  • Drizzle over cake.

Nutrition Facts : Calories 415.3, Fat 15.2, SaturatedFat 9, Cholesterol 59.3, Sodium 191.9, Carbohydrate 66.4, Fiber 0.6, Sugar 45.5, Protein 4.4

ROASTED ORANGES



Roasted Oranges image

The idea for the oranges was originally found on Just A Pinch, in a recipe by Kim Biegacki for Blackened Shrimp Salad with Roasted Oranges. It was a wonderful salad, but what made the dish was the roasted oranges. My... what a wonderful aroma while they are broiling! It totally made the dish. I'm posting just the roasted oranges because they are awesome and there could be so many uses for them... I think they would be fantastic over homemade vanilla bean ice-cream. Serving size is a guess - I could eat a whole orange-worth by myself!

Provided by Jostlori

Categories     Oranges

Time 20m

Yield 1 serving(s)

Number Of Ingredients 4

1 medium navel orange (any seedless orange will do)
vanilla
cinnamon
honey

Steps:

  • Line a small baking tray with foil, then spray with a bit of oil.
  • Peel orange by removing the skin and the white membrane, then cut into 1/4 inch thick slices. Lay flat on the foil lined tray.
  • Drizzle with a good vanilla extract, then sprinkle generously with cinnamon. Finally, drizzle honey generously over each slice.
  • Place oranges in oven or toaster oven, set to "broil".
  • Broil until they are nice and brown on top. In my toaster oven, this takes about 15 minutes, but probably less in a regular oven.

Nutrition Facts : Calories 68.6, Fat 0.2, Sodium 1.4, Carbohydrate 17.6, Fiber 3.1, Sugar 11.9, Protein 1.3

ROASTED ORANGE CAKES



Roasted Orange Cakes image

Categories     Cake     Rum     Egg     Fruit     Dessert     Bake     Orange     Raisin     Vanilla     Summer     Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 14

1/3 cup golden raisins
1/3 cup dark rum
8 to 10 large navel oranges
1 1/2 cups cake flour (not self-rising)
1/8 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
2 large eggs
3/4 teaspoon vanilla
1/2 teaspoon finely grated fresh orange zest
3/4 cup well-shaken buttermilk
Accompaniment: superpremium vanilla ice cream

Steps:

  • Preheat oven to 450°F.
  • Simmer raisins and rum in a small saucepan, stirring occasionally, until rum is absorbed, about 5 minutes.
  • Cut a very thin slice off bottom of each orange so it will stand without rolling. Cut a 3/4-inch-thick slice off top of each, removing any flesh from tops and reserving them. Remove as much flesh as possible from orange with a sharp knife and a spoon (reserving flesh for another use if desired), leaving an empty shell.
  • Sift together flour, baking soda and powder, and salt. Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla and zest. Alternately fold in flour mixture and buttermilk in batches, beginning and ending with flour mixture. Fold in raisins.
  • Fill orange shells two-thirds full with batter and put tops in place. Wrap oranges individually in foil and arrange on a baking sheet. Bake in middle of oven 50 minutes.
  • Transfer oranges in foil to a rack. Remove foil when cool enough to handle, then cool oranges on racks at least 15 minutes. Serve warm or at room temperature.

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