Orange Cake recipe 100g butter Juice of 2 oranges and grated peel (not the bitter white part 100g grated almonds 250g flour 9g baking powder 2 egg whites, beaten until foamy 1/2 tsp salt Preheat your oven at 190 C. Mix all ingredients slowly, eggs last and spoon into a baking tray. Bake for 45 minutes.
Carrot and Raisin Muffins recipe 3 medium eggs 150g flour 75g shredded carrots 125g powdered sugar 170g granulated sugar 75g raisins 120ml milk, plus 2 tablespoons of milk 120ml melted butter, plus 1 tablespoon of melted butter 55g cream cheese 2 teaspoons of cinnamon 1 ½ teaspoons of baking powder ½ teaspoon of baking soda ½ teaspoon of salt ½ teaspoon of vanilla Preheat your oven 200 C. Combine the flour, cinnamon, baking powder, baking soda and salt. Beat together the eggs and the granulated sugar. Add the shredded carrots, raisins, 120ml of milk, and 120ml of melted butter; mix thoroughly. Add the flour mixture and stir until the dry ingredients have moistened. Spoon the batter into twelve greased muffin cups. Bake for 20 minutes. Mix together cream cheese and 1 tablespoon of butter. Stir in the powdered sugar, 2 tablespoons of milk, and vanilla, then drizzle over top of the cooked muffins.
Carrot Cupcakes recipe 100g grated carrots 200g flour 150g sugar 220ml oil 50g chopped walnuts 40g shredded coconut 3 medium eggs 2 tablespoons of orange marmalade 2 tablespoons of crushed pineapple 2 teaspoons of baking powder 1 teaspoon of baking soda ½ teaspoon of cinnamon ½ teaspoon of nutmeg Frosting to taste Preheat your oven to 175 C. Combine the grated carrots, sugar, oil and eggs. Set aside. Sift together the flour, baking powder, soda, cinnamon and nutmeg. Gradually add the dry mixture to the carrot mixture. Fold in the orange marmalade, crushed pineapple, chopped walnuts nuts and shredded coconut. Spoon batter into paper cupcake holders. Bake for 30 to 35 minutes.
Crêpes Suzette recipe 6 sugar lumps. 1 orange rind. 110g butter. Juice of 1 orange. 1 tablespoon of lemon juice. 3 tablespoons of Curacao. 3 tablespoons of Grand Marnier. Crêpes. 120ml Cognac. Rub the sugar lumps on the orange rind. Crush the sugar with the butter, mixing well with fork until creamy. In a chafing dish, melt the sugar/butter mixture, then add the orange juice, lemon juice, Curacao and Grand Mariner. Bring to boil. Lift the crêpes into the sauce. Heat the crêpes, turning once and spooning sauce over them. Fold each crêpe in quarters and sprinkle with Cognac. Once the Cognac is warm, ignite, and serve while sauce is flaming. Serve crêpes on heated plate with sauce over them.
Chocolate digestive and orange mousse sundae 4 chocolate digestive biscuits 4 oranges, zest and flesh segmented 290ml double cream 50g caster sugar 4 tbsp brandy (optional) Sprig of mint Lightly crush the digestive biscuits, place at the bottom of the serving glasses and top with the orange flesh. Whip the double cream with the sugar until it forms soft peaks, then fold in the orange zest and brandy (if using). Spoon into the glasses. Top with a sprig of mint and serve.
Orange Iced Tea Syrup 220ml orange juice 110g sugar Tea 450ml water 7 black tea bags (recommended: Red Rose) 650ml sparkling water, chilled 1/2 small orange, thinly sliced Ice Fresh mint or basil sprigs, to garnish 2 litre pitcher/jug For the syrup: In a small saucepan, bring the orange juice and sugar to a boil over medium-high heat. Simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove from the heat and cool for 20 minutes. For the tea: In a small saucepan, bring the water to a boil. Add the tea bags and remove the pan from the heat. Allow the tea to steep and cool to room temperature, about 20 minutes. Remove the tea bags and discard. Pour the tea and syrup into a pitcher and refrigerate until ready to serve. To serve: Pour the sparkling water into the pitcher and add the orange slices. Pour the tea into 4 ice-filled glasses. Garnish with fresh mint, or basil, and serve. Orange mint tea recipe is a drink with orange juice, freshly made tea, and mint leaves, along with lemon juice and sugar.
Orange mint tea 500ml water 2 tea bags 3 tablespoons fresh mint leaves 2 tablespoons sugar 1 litre orange juice 2 tablespoons fresh lemon juice In a large saucepan, bring water to a boil; remove from heat. Add tea bags, mint leaves, and sugar; let stand 10 minutes. Remove tea bags. Transfer to a large pitcher; stir in orange juice and lemon juice. Chill thoroughly before serving. Makes 4 to 6 servings.
Warm orange and almond 650g sugar 1 litre water 120ml orange juice 40ml lemon juice 1 tbsp almond flavouring 2 tsp vanilla flavouring ¼ tsp ground cloves ¼ tsp allspice ¼ tsp cinnamon Heat sugar and water in a saucepan then add all other ingredients. Heat until warm.