ORANGE CAKE WITH BITTERSWEET CHOCOLATE DRIZZLE
This easy orange cake recipe can be stirred together in a single bowl (no electric mixer needed!). A glaze of rich dark chocolate makes it divine.
Provided by Robin
Categories Dessert Recipes
Time 1h5m
Number Of Ingredients 17
Steps:
- Preheat oven to 350ºF.
- Oil or butter a 10-inch Bundt pan or 9-inch round cake or springform pan.
- In a large mixing bowl, whisk together crème fraîche, oil, sugar, orange zest, orange juice, lemon juice, and vanilla.
- Add eggs and whisk until incorporated.
- Add flour, baking powder, baking soda, and salt and whisk until just combined. (Don't worry if there are small lumps; you don't want to overmix this cake or it will become dry.)
- Pour batter into prepared pan and bake in preheated oven for 30 to 40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove cake from oven, place the pan on a wire rack, and let cool for 15 minutes.
- Remove the cake from the pan by running a knife around the side of the pan and inverting it directly onto the wire rack. (If you've baked the cake in a flat-bottomed round cake pan rather than a Bundt pan, invert the cake onto the rack and flip it over so that the bottom of the cake, not the top, is resting on the wire rack-otherwise you'll end up with unattractive indentations from the cooling rack on the top.)
- Let cool completely.
- Transfer to a large plate or cake platter before glazing.
- When cake is completely cooled, drizzle the chocolate glaze over it until covered to your liking (you may have extra glaze left over) and let sit at room temperature at least 1 hour before serving.
- Serve at room temperature.
- Place 1/3 cup of the cream along with the butter, chocolate, and salt in a microwave-safe dish and heat on high for 1 minute, or until ream begins to boil.
- Stir to melt butter and chocolate. If a thinner consistency is desired, add a touch more of the cream and stir to combine.
Nutrition Facts : Calories 482 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 97 milligrams cholesterol, Fat 34 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 275 grams sodium, Sugar 26 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
SESAME SPICE CAKE WITH CHOCOLATE ORANGE GLAZE
A rich moist spice cake that is great served by itself or topped with a scoop of ice cream. This cake gets moister and the flavor is better after it sits overnight; but is also delicious freshly made.
Provided by PaulaG
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- For the cake, preheat oven to 350 degrees; grease and lightly flour a 10 cup bundt pan.
- Chop the dates in food processor by pulsing several times; place in a small bowl and cover with hot water; allow to stand while preparing remaining cake ingredients.
- In medium mixer bowl, combine the flour, salt, baking powder, baking soda, ground cloves and cinnamon; set aside.
- In large mixer bowl, beat the butter and granulated sugar until light and fluffy; beat in brown sugar, tahini and while continuing to beat, add eggs 1 at a time.
- Gradually beat in flour mixture, alternating with yogurt; beat for 2 minutes on medium speed.
- Stir in 1/4 cup of orange juice and 1 tablespoon zest, drain the dates and stir into batter until evenly distributed; add chopped nuts and stir to distribute.
- Turn into prepared pan and bake for 40 to 45 minutes or until tester comes out clean when inserted off center; cool 10 minutes and turn out of pan onto plate; allow too cool completely before glazing.
- For the glaze, in a small saucepan, add the butter, chocolate, cream and orange juice; cook over low heat, stirring constantly, until the mixture thickens; remove from heat.
- Stir in vanilla and gradually add confectioners' sugar; beating until smooth and thickened.
- Stir in orange zest and pour evenly over cake, allowing glaze to run down sides, scrape up excess that drips into the center and round edges, pour over cake.
Nutrition Facts : Calories 479.7, Fat 18.2, SaturatedFat 8.2, Cholesterol 84.4, Sodium 383.9, Carbohydrate 75.3, Fiber 3.1, Sugar 53.8, Protein 7.3
VANILLA SESAME CAKE
Pair it with a scoop of vanilla ice cream for a perfect afternoon snack.
Provided by Jubilee
Categories World Cuisine Recipes Asian
Time 1h40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
- With an electric mixer, beat the butter and sugar together in a mixing bowl until the mixture is creamy, about 5 minutes. Beat in the eggs, one at a time, beating until each egg is incorporated before adding the next one. Stir in the vanilla extract and black sesame seeds, mixing until well blended. Lightly stir in the flour to make a smooth batter, and pour the mixture into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 390.5 calories, Carbohydrate 38.5 g, Cholesterol 138.8 mg, Fat 23.9 g, Fiber 1.5 g, Protein 6.8 g, SaturatedFat 12.3 g, Sodium 422.3 mg, Sugar 21.2 g
SPICED OLIVE OIL CAKE WITH ORANGE GLAZE
This golden cake makes a persuasive case for baking with olive oil; it is fragrant, peppery and not overly sweet, with an orange glaze that brings all the flavors together. The recipe is from Lior Lev Sercarz, a high-end spice vendor in New York City who says that oil is even better than butter, the favorite of American bakers, at amplifying flavors like citrus and spice. See Tip for his instructions on using whole spices.
Provided by Julia Moskin
Categories breakfast, brunch, lunch, snack, cakes, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the cake: Heat the oven to 375 degrees. Coat a loaf pan with nonstick cooking spray.
- In a large bowl, whisk together the dry cake ingredients, including ground spices. In another bowl, whisk the oil, milk, eggs, rum, orange zest and juice until smooth.
- Pour the wet ingredients into the dry. To prevent clumps, stir together starting from the center of the bowl, gradually drawing in the dry ingredients. Mix just until smooth. The batter will be thick. Pour into the prepared loaf pan.
- Bake in the center of the oven for 1 hour, rotating after 30 minutes. When done, the cake will be just firm and dry on top and a tester inserted into the center will come out clean.
- Meanwhile, make the glaze: In a measuring cup with a pouring spout, whisk together the confectioners' sugar and 2 tablespoons orange juice until smooth. The texture should be runny; add more orange juice if needed.
- Let the cake cool in the pan on a wire rack for 10 minutes, then turn out. While it is still warm, drizzle the glaze over the top, making messy, Jackson Pollock-style zigzags by moving the cup back and forth over the cake. Let cool completely to set.
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