How To make Easy Orange Cake
1 pk Cake mix/pound cake
2/3 c Orange juice
2 Eggs
3 tb Orange rind; freshly grated
Easy Orange Cake 2 1/2 to 3 1/2 hours This is very nice with an orange butter icing - sweet butter whipped with confectioners' sugar and orange juice concentrate to which has been added 1 tablespoon of grated fresh orange rind. To Cook: Place the cake mix, orange juice, and eggs in a large bowl and beat by hand 300 times. Add the grated rind for the last round of beating. Pour the batter into a well- greased-and floured 2-quart mold or spring-form pan. Place the pan in the slow cooker and cover with a loosely fitting plate. Cover the pot, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Cook on High for 2 1/2 to 3 1/2 hours. When a toothpick inserted in the center of the cake comes out clean, the cake is done. Cool on a rack for 10 minutes before turning the cake out of the pan. Makes 10 to 12 servings. Source: "Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset & Dunlap, NY, c1975 -----
How To make Easy Orange Cake's Videos
Super Easy and Moist Orange Cake recipe / Orange Cake with Fresh Orange Syrup /oriental dish
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Ingredients:
5 eggs, at room temperature
330g flour ~ 2 1/2 cups
70g cornstarch ~ 1/2 cup
400g sugar ~ 2 cups
175 ml vegetable oil ~ 3/4 cup
250 ml orange juice ~ 1 cup
1Tsp orange zest
1Tsp vanilla
1 1/2 Tbsp baking powder
3Tbsp powdered milk
1Tsp salt
orange syrup:
250 ml orange juice ~ 1 cup
2Tbsp sugar
1Tbsp cornstarch
1Tbsp butter
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سيروب البرتقال
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ملعقة كبيرة نشاء الذرة
ملعقة كبيرة زبدة
#orange #cake #moist #homemade #recipe #oriental_dish #oriental #dish
#recipe #easy
Orange Cake In a Blender
#blendercake
INGREDIENTS:
EGG 2
SUGAR 1/2 CUP
VANILLA ESSENCE 1 TSP
OIL 1/4 CUP
BUTTER 1/4 CUP
BAKING POWDER 1 TSP
SALT A PINCH
ORANGE ZEST 1/2 TBS
LEMON JUICE 1 TBS
ALL PURPOSE FLOUR/FLOUR 1 CUP (120 GRAM)
ORANGE JUICE 1/4 CUP
Orange Sponge Cake | Orange Cake | Sponge Cake Recipe | Manjaris Recipe
#orangecake #orangespongecake #manjarisrecipe #spongecake #cake
Ingredients:
.egg 3
.sugar 3/4 cup (135g)
.flour 1 cup (130g)
.baking powder 1 tsp
.oil 2 tbsp (30ml)
.orange juice 1/4 cup (60 ml)
.orange essence/vanilla essence 1 tsp
.orange zest 1tsp
Orange pastry cake recipe:
Strawberry Jam Cake:
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ORANGE POUND CAKE | TEA TIME ORANGE CAKE | EGGLESS & WITHOUT OVEN
#OrangeCake #TeaTimeCake #N'Oven
INGREDIENTS & PROCESS:
½ CUP YOGURT
1 CUP POWDER SUGAR
MIX WELL
½ CUP OIL
MIX WELL
¼ CUP FRESH ORANGE JUICE
MIX WELL
1+1/4 CUP ALL PURPOSE FLOUR
1 TSP BAKING POWDER
½ TSP BAKING SODA
SIEVE
MIX
1 TSP GRATED ORANGE ZEST
½ TSP ORANGE FOOD COLOR
MIX WELL
POUR THE MIXTURE INTO MOULD
PLACE THE MOULD IN PRE-HEATED PAN
COOK IT IN LOW MEDIUM HEAT FOR 40-45 MIN.
CAKE IS READY, COOL COMPLETELY
REMOVE FROM THE MOULD
CUT IN PIECES
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© N'Oven®
Easy Orange Cake baked in 30 minutes
Get the Recipe:
⭐️ This orange cake is light, soft, and easy to make with simple ingredients and fresh oranges. You can eat it as is or fill it with a delicious orange curd filling.
⭐️ Ingredients
Wet Ingredients
2 oranges the grated zest
½ cup orange juice
¾ cup milk we use almond milk
½ cup sugar
¼ cup canola oil or sunflower oil
1 teaspoon vanilla extract
Dry Ingredients
2 cups flour 50% all-purpose flour + 50% whole-wheat flour, or 100% all-purpose flour
1 tablespoon baking powder
1 tablespoon powdered sugar to sprinkle on top
Orange curd
1 cup orange juice filtered, no bits
¼ cups sugar
3½ tablespoons cornstarch or potato starch
Cooked by Nico
Filmed & Edited by Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Professional Baker Teaches You How To Make ORANGE CAKE!
Orange Cake is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: 1 9-inch cake
Servings: 12
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients
Cake
1 cup (250 mL) milk
½ cup (115 g) unsalted butter
1 cup (165 g) cornmeal
1 cup (200 g) granulated sugar (caster sugar)
4 large eggs, at room temperature
2 tsp (10 mL) finely grated blood orange zest
1 cup (100 g) ground almonds
2 tsp (10 mL) baking powder (gluten free, if needed)
¼ tsp (1 mL) salt
pinch ground cinnamon
Syrup
½ cup (125 mL) blood orange juices (about 2 oranges)
½ cup (100 g) granulated sugar (caster sugar)
Directions
1. Preheat the oven to 350 F (180 C) and grease a 9-inch (23 cm) springform pan.
2. Heat the milk and butter until the butter has melted and pour this over the cornmeal in a large mixing bowl, whisking while adding (it will thicken up quickly.) Whisk in the sugar and add the eggs one at a time, whisking after each addition. Stir in the zest.
3. In a separate bowl, stir the ground almond with the baking powder, salt & cinnamon and add this to the batter, stirring until blended. Pour the batter into the prepared pan and bake for about 45 minutes, until a tester inserted in the centre of the cake comes out clean.
4. To make the syrup, bring the blood orange juice and sugar to a full boil. While the cake is still hot from the oven, poke holes in it with a skewer and then spoon the syrup over the cake (it will soak in quickly). Allow the cake to cool to room temperature before serving.
The cake will keep, well-wrapped, at room temperature for 3 days.
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