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Orange Blossom Polenta and Yoghurt Syrup Cake

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Orange Blossom Polenta and Yoghurt Syrup Cake

Orange Blossom Polenta and Yoghurt Syrup Cake recipe
 
The idea for this cake actually came from a desire to make a cake that heroes the orange in its entirety. I wanted to make a cake that yelled orange flavor while also using the whole orange – skin and all.
Now using the whole orange is not a new thing but seems to get forgotten often and has such beneficial properties to it.
The orange blossom provides a lovely floral ascent to the orange fruit and the polenta and yoghurt work with the cakes core texture .

I also used gluten free flour to make this qluten free friendly.

Ingredients:

Cake:

  • 5 oranges
  • 250g butter
  • 110ml honey
  • 45ml orange blossom water
  • 165g brown sugar
  • 165g flour
  • 1 tsn baking powder
  • 130g almond meal
  • 130g polenta
  • 3 eggs
  • 300ml yoghurt
  • Extra 40g brown sugar

Syrup:

  • 65g sugar
  • 60ml orange juice
  • 25ml orange blossom water

 

Method:

  1. Place the oranges into a large pot on the stove and fill with water until the oranges are covered.
  2. Turn the heat to high until the water is boiling then down to a gentle simmer.
  3. Place the lid on the pot and leave to simmer for 45 minutes or until the oranges are soft (a knife should glide easily through the skin).
  4. Place 2 oranges that have not bursted aside and place the remaining 3 oranges into a food processor until smooth. Spoon mix into a bowl and leave aside to cool.
  5. Pre-heat the oven to 180c degrees and line a cake tin with baking paper.
  6. Meanwhile place the butter at room temperature in a bowl with the sugar and with electric beaters whisk until light and fluffy.
  7. Add the honey and orange blossom water and beat until well combined.
  8. Add the flour, baking powder and beat until combine.
  9. Add the almond meal, polenta and eggs and beat until well combined.
  10. Lastly, add the cooled orange puree and the yoghurt and stir until well mixed.
  11. Cut the 2 oranges once cooled into thin slices and spread out on baking paper on a baking tray.
  12. Sprinkle the extra brown sugar on the flesh of the orange and place in the oven on the bottom shelf.
  13. Pour the cake batter into the prepared cake tin and place in the oven on the top shelf for 1 hour or until a skewer inserted into the cake only just comes out clean.
  14. Leave the cake aside for 15 minutes then invert onto a cooling rack.
  15. Remove the orange slices from the oven, you will know they are ready when they are almost dried before they brown.
  16. Place the slices on top of the cake.
  17. To finish the cake place the syrup ingredients into a saucepan on a simmering heat until the syrup thickens.
  18. Pour the syrup over the cake and enjoy.

 

Orange Blossom Polenta and Yoghurt Syrup Cake recipe

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Orange Blossom Polenta and Yoghurt Syrup Cake recipe

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Orange Blossom Polenta and Yoghurt Syrup Cake recipe

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Orange Blossom Polenta and Yoghurt Syrup Cake recipe

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Orange Blossom Polenta and Yoghurt Syrup Cake recipe

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Orange Blossom Polenta and Yoghurt Syrup Cake recipe

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Orange Blossom Polenta and Yoghurt Syrup Cake recipe

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Orange Blossom Polenta and Yoghurt Syrup Cake recipe

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Orange and Poppy Seed Rice Cake

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Orange and Poppy Seed Rice Cake

Orange and Poppy Seed Rice Cake recipe

 

I actually got the idea for this recipe from a savory risotto and garlic cake recipe. I thought it would be interesting to take the rice base idea and the cooking methodology and incorporate this into my orange and poppy seed cake recipe (knowing only zest, juice or essence would work as the flavoring).

I did have to make quite a few alternations as I went, obviously the original orange and poppy seed ingredients were not all applicable and the savory cake methodology didn’t 100% translate but was fairly close.

The outcome was quite surprising. I had no idea if the cake would hold the structure I was after, or if the cake would be too dry, however the outcome was an extremely well structured but moist cake that tasted amazing! A very satisfying experiment. I even got told that had I not informed people of the rice part they would not have known.

Orange and Poppy Seed Rice Cake recipe

Ingredients:

Cake:

  • 2 tbsn orange zest
  • I tsn vanilla essence
  • 80g poppy seeds
  • 220g sugar
  • 1 cup orange juice
  • 2 cups milk
  • 1 cup arborio rice
  • 2 eggs
  • 3 tbsn self raising flour

Syrup:

  • 20g orange juice
  • 1 tbsn orange zest
  • 120g sugar

Method:

  1. Simmer on low the orange zest, vanilla, poppy seeds, sugar, juice and milk in a saucepan on the stove until well combine and the sugar and butter are melted. Remove off heat.
  2. Place the rice in a saucepan on medium heat and stir the dry rice.
  3. Now add in 1/2 cup of the milk mix until the liquid is absorbed. Then add in another 1/2 cup. Repeat until the liquid is full absorbed. This will take around 30 minutes in total.
  4. Remove the rice mix off the heat and place a lid on the top, leave for 10 minutes.
  5. Preheat the oven to 180c degrees and line a 23cm spring form cake tin with baking paper.
  6. Once the rice mix has cooled add in the eggs and flour, beat until will combine with a wooden spoon.
  7. Bake in the oven for 40 minutes or until the top of the cake has browned slightly.
  8. Meanwhile, place the syrup ingredients in a saucepan on a medium heat, stir until ingredients are well combine.
  9. Boil the mix for 4 minutes or until the mix resembles a thick syrup consistency.
  10. Using a skewer poke holes in the cake and pour the orange syrup over the top of the cake.
  11. Remove from the tin and enjoy.

 

Notes:

  • You will need 3 oranges for this recipe.

 

Orange and Poppy Seed Rice Cake recipe.

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Orange and Poppy Seed Rice Cake recipe

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Orange and Poppy Seed Rice Cake recipe

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Orange and Poppy Seed Rice Cake recipe

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Orange and Poppy Seed Rice Cake recipe

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Orange and Poppy Seed Rice Cake recipe

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Orange and Poppy Seed Rice Cake recipe

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Orange and Poppy Seed Rice Cake recipe

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Orange Blossom Semolina Syrup Cake

Posted on Posted in Cakes .

Orange Blossom Semolina Syrup Cake

Orange Blossom Semolina Cake recipe

This cake incorporates unique flavors and ingredients that when combine produce the most amazingly textured and tasting cake.

The texture of the semolina, taste of the orange blossom and crunch of the almond meal/flakes creates a cake that will melt in your mouth. Add the orange syrup and you would swear the cake has just come out of a Greek nonna’s kitchen.

The orange blossom delivers a special twist on top of the orange syrup for a unique rare luscious flavor.

Orange Blossom Semolina Cake recipe

Ingredients:

  • 125g butter
  • 110g sugar
  • 2 tbsn orange zest
  • 1 + ½ tbsn orange blossom water
  • 3 eggs
  • 1 cup semolina
  • 1 cup almond meal
  • 1 tsn baking powder
  • 40g flaked almonds
  • 2 tbsn extra sugar
  • 200ml thickened cream

Syrup:

  • 110g sugar
  • 330ml orange juice (approx. 5 Oranges – use the same orange for the zest)

Method:

  1. Preheat the oven to 180c and line a 23cm spring form cake tin.
  2. Beat butter and sugar with electric beaters in a bowl until thick and pale.
  3. Add the zest and blossom water, and beat until combine.
  4. Add the eggs one at a time beating in between each addition.
  5. Stir in the semolina, almond meal and baking powder until well combine.
  6. Spoon cake batter into the cake tin and flatten out with the back of the spoon.
  7. Sprinkle the flaked almonds on the top, and then sprinkle the extra sugar.
  8. Bake for 40 minutes or until a skewer inserted in the middle comes out clean.
  9. Leave in the cake tin and using the skewer poke small holes in the top of the cake.
  10. To make the syrup place the sugar and orange juice into a sauce pan stirring on high until the mix bubbles. Turn to medium for 5 minutes or until the mix thickened up and turns syrupy.
  11. Pour the syrup over the top of the cake, evenly covering all areas.
  12. Whip the cream until thick and peaks form.
  13. Remove the cake from the tin and serve warm with a dollop of the cream on the side.

 

Notes:

  •  When flattering out the cake batter allow for more batter around the sides of the cake so when it rises the centre will not peak.

 

Orange Blossom Semolina Cake recipe

Ingredients

Orange Blossom Semolina Cake recipe

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Orange Blossom Semolina Cake recipe

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Orange Blossom Semolina Cake recipe

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Orange Blossom Semolina Cake recipe

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Multi-layer citrus cake

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Multi-layer citrus cake

Multi-layer citrus cake recipe

I have absolutely no idea where this recipe came from and what possessed me to go crazy experimenting with variations of citrus fruits in a cake.

I had been investigating to find the best possible buttercake recipe to be able to use as a base for some of my recipe experiments and after finally creating a recipe that I though was amazing I started to think of ingredients I could add.

As mentioned above I don’t know what made me think Citrus, however, I was on a run and came up with the concept of creating heaps of different citrus fruit layers for a cake using only zest and seeing what the taste outcome would be.

I did try many different layers, tangerine, lime, lemon, mandarin, orange, grapefruit and clementines. The outcome orange, lemon, mandarin and lime are the tastiest combination that packs a flavour punch in every bite!

Multi-layer citrus cake recipe

Ingredients:

Cake:

  • 260g butter
  • 2 cups sugar
  • 
4 eggs
  • 1 + ½ cup cake flour
  • 1 + ½ cup plain flour
  • 1 tsn baking powder
  • ½ tsn bicarbonate soda
  • 1 cup milk
  • 1 tsn vanilla essence
  • 1 lime (you will need 2 tsn of zest)
  • 1 mandarin (you will need 2 tsn of zest)
  • 1 lemon (you will need 2 tsn of zest)
  • 1 orange (you will need 2 tsn of zest)
  • Green, yellow and orange food coloring (optional)

Icing:

  • 270g butter
  • 3 cups icing sugar
  • 1 tbsn milk

 

Method:

  1. Grease and line 2 x 24cm cake tins and pre-heat the oven to175c.
  2. Using electric beaters, cream butter and sugar for 5 mins until creamy and smooth.
  3. Add eggs one at a time beating between each addition.
  4. Sift in the flours, powder and soda. Add the milk and vanilla beat on slow until just combined (do not over beat).
  5. Divide the batter equally into 4 bowls.
  6. Add the lemon zest and yellow food coloring to one. Lime zest and green coloring to another bowl. Add mandarin zest and orange to another bowl and the orange zest to the last.
  7. Pour 2 bowls batter into 2 tins and bake for 15mins until a skewer inserted come out clean.
  8. Cool in the pan for 5 mins then place on a cooling rack.
  9. Using the same tins pour the last 2 batters into the tins and bake for 15 mins.
  10. Cool in ban for 5 mins then place on a cooling rack.
  11. To make the icing beat the butter, sugar and milk for 10mins until fluffy and creamy.
  12. Once the cakes are cooled place the orange layer onto a plate and spread a layer of icing on top. Add the lemon layer and top with icing. Add the mandarin layer and top with icing then the lime layer. Top with icing and using the remainder of the icing spread around the sides of the cake.

 

Notes:

 

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Multi-layer citrus cake recipe

Ingredients

Multi-layer citrus cake recipe

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Multi-layer citrus cake recipe

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Multi-layer citrus cake recipe

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Pomegranate Orange Ginger and Cardamom Cake

Posted on Posted in Cakes .

Pomegranate Orange Ginger and Cardamom Cake

Pomegranate Orange Ginger and Cardamom Cake

So I have never cooked with Pomegranate before, nor have eaten it from memory. This fruit has been getting lots and lots of exposure lately so I decided that I wanted to make a cake with this ingredient.

It is quite an interesting fruit that I felt would lead to a good challenge for me as I am so unfamiliar with its flavour and texture.

After doing some research on flavours that may work with this fruit I ended up baking 3 very different cakes. These being:

  1. Chocolate and pomegranate
  2. White chocolate, cranberry and pomegranate
  3. Orange, ginger, pomegranate cardamom (and almost cinnamon but thought that was going too far).

The outcome, as much as I wouldn’t have thought this the Pomegranate Orange Ginger and Cardamom Cake was amazing! It tasted like Christmas Cake without the fruit in it. I’m no fan of Christmas cake but this cake it very very tasty indeed!

Ingredients

  • 1 cup buttermilk
  • 2 eggs
  • 100g dark brown sugar
  • 110g golden syrup
  • 3 pomegranates
  • 100 grams butter
  • 1 orange
  • 2 tsn ground ginger
  • ½ tsn ground cardamom
  • 3 cups plain flour, sifted
  • 1 teaspoon bicarbonate of soda, sifted
  • ¾ cup white sugar

 

Instructions

  1. Preheat the oven to 160C and line a 30cm cake tin with baking paper.
  2. Using electric beaters beat together the buttermilk, eggs, sugar, golden syrup, 2 tbsns pomegranate juice, butter and zest of the orange in a bowl.
  3. Sift in the ginger, cardamom, flour and bicarbonate of soda and beat until just  combine.
  4. Pour into the cake tin and bake for 1hour 15 mins or until a skewer inserted in the middle comes out clean.
  5. Leave the cake to cool in the tin.
  6. Place the remaining  pomegranate juice into a pot with the white sugar on the stove and mix to combine, cooking on medium until the syrup starts to slightly thicken.
  7. Pour over the cooling cake until the cake is cool, then you can remove from the tin.
  8. Scatter the pomegranate seeds on top of the the cake and well as a few orange zesting’s.

 

Notes:

Pomegranate Orange Ginger and Cardamom Cake

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Pomegranate Orange Ginger and Cardamom Cake recipe

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Pomegranate Orange Ginger and Cardamom Cake

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Pomegranate Orange Ginger and Cardamom Cake

 

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Avocado Chocolate and Orange Mousse Tart

Posted on Posted in Tarts .

Avocado, Chocolate and Orange Mousse Tart

Avocado Chocolate and Orange Mousse Tart recipe

Creamy and rich chocolate mousse that is scrumptious, made of fruit and is free from sugar, cream and butter…you have to be kidding right? Wait don’t click off this post, its true I promise!

Not only that, this recipe is actually healthy for you, seriously!

To be able to serve this mousse I have also created a pastry tart shell recipe that is also sugar free to keep with the no sugar theme. This is also detailed below:

 

Ingredients:

Pastry

  • 2 cups flour
  • ½ tsn salt
  • 50g honey
  • 2 tsn cocoa powder
  • 110g butter
  • 1 egg
  • 1 tbsn milk

Mousse

  • 100g pitted dates
  • 2 avocadoes
  • 1 orange
  • 150g honey
  • 55g cocoa powder
  • ½ tsn cinnamon
  • ½ tsn ground cardamom
  • 1/2 ground mixed cloves

 

Method:

  1. Pre-heat the oven to 175c and spray a tart tin with oil.
  2. Place the flour, salt and cocoa powder into a food processor and pulse a few times to mix.
  3. Dice the butter into small pieces and process until combined.
  4. Add the egg, honey and milk and process until combined.
  5. Wash hands and turn dough out onto the bench and kneed into a ball onto baking paper.
  6. Using a rolling pin roll the dough into a circle shape and place into the tart tin.
  7. Place the tin into the fridge for 20 mins.
  8. Place the dates into boiling hot water in a bowl and let sit for 10 minutes.
  9. Blind bake the tart shell (place baking paper and rice on top of the tart shell to stop the pastry rising).
  10. Place the tart shell in the oven and cook for 20 mins. remove the rice and bakng paper and bake for further 5 mins or until the pastry sides have browned.
  11. Once the tart is cooled place on a cooling rack until cooled.
  12. To make the mousse place the drained dates, avocado, orange zest, juice, cocoa powder, honey, cinnamon, cardamom and mixed cloves into a food processor and process until smooth and combine.
  13. Spoon the mousse into the cooled tart shell and flatten the top.
  14. Place in the fridge to set for 1 hour minimum.

 

Notes:

  • For best results make the day prior and leave overnight in the fridge, letting the mousse really set. This will thicken the texture of the mousse making it hold its shape for much longer, especially when slicing and platting up.
  • You can decorate with some additional grated orange zest or sift some extra cocoa powder.

 

Avocado Chocolate and Orange Mousse Tart recipe

Ingredients

Avocado Chocolate and Orange Mousse Tart recipe

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Avocado Chocolate and Orange Mousse Tart recipe

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Avocado Chocolate and Orange Mousse Tart recipe

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Avocado Chocolate and Orange Mousse Tart recipe

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Orange Lemon and Chocolate Cannoli Tart

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Orange Lemon and Chocolate Cannoli Tart

Orange Lemon and Chocolate Cannoli Tart

I have this absolutely awesome Cannoli recipe where I usually cheat and buy the Cannoli shells from my Italian grocery down the road. I buy the shells as I’m not a fan of deep frying food and to be honest try to opt for the more healthier versions of sweets if I can.

Now, my Italian grocery has recently been taken over and I don’t like my chances of being able to get my hands on the usual traditional Italian products I have in the past. So I had a though…What would happen if I tried to make my awesome Cannoli’s in a tart instead of the fried shells?

Sweet pastry is quite simple to make (especially if you have a food processor) therefore by turning my Cannoli’s into a tart I won’t have to deep fry or make my own shells.

The outcome – This by far would have to be one of the best sweets I have made in a long time. The only difference from my Cannoli recipe is I added an egg and baked this version and OMG I had people telling me how much they adored my tart that had never commented on my baking before.

Orange Lemon and Chocolate Cannoli Tart recipe

Ingredients:

Pastry

  • 2 cups flour
  • ½ cup white sugar
  • ½ tsn salt
  • 2 tsn cocoa powder
  • 100g butter
  • 1 egg
  • 1 tbns milk

Filling

  • 375g ricotta
  • 165g icing sugar
  • 1 egg
  • I lemon
  • 1 orange
  • 100g 70% cocoa dark chocolate

 

Method:

  1. Pre-heat the oven to 175c and spray a tart tin with oil.
  2. Place the flour, sugar, salt and cocoa powder into a food processor and pulse a few times to mix.
  3. Dice the butter into small pieces and process until combined.
  4. Add the egg and milk and process until combined.
  5. Wash hands and turn dough out into a ball onto baking paper.
  6. Using a rolling pin roll the dough into a circle shape and place into the tart tin and place tin into the fridge for 20 mins.
  7. Place the ricotta, egg and icing sugar into a bowl.
  8. Grate the chocolate, orange zest and lemon zest into the bowl.
  9. Stir until all ingredients are combined well.
  10. Spoon the mix into the tart tin and smooth the top.
  11. Place into the oven and cook for 25 mins or until the party is browned and the filling has puffed up a bit.
  12. Once cooked let the tart cook before removing from tin.

 

Notes:

  • If you don’t have a food processor combine flour, sugar, salt, cocoa ponder and diced butter in a bowl. Rub butter with dry ingredients until it resembles breadcrumbs. With your hands mix in the egg and milk until the dough is formed.

Orange Lemon and Chocolate Cannoli Tart recipe

Ingredients

Orange Lemon and Chocolate Cannoli Tart

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Orange Lemon and Chocolate Cannoli Tart recipe

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Orange Lemon and Chocolate Cannoli Tart recipe

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Orange Lemon and Chocolate Cannoli Tart recipe

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Sweet Potato and Orange Cake

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Sweet Potato and Orange Cake recipe

Sweet Potato and Orange Cake

Hello sweet potato again. This is the second time this ingredient has popped up in my blog (a la sweet potato chocolate brownie posted in January 2013).

Believe it or not but this cake actually tastes very similar to carrot cake, however don’t have any identical ingredients…I must post my carrot cake recipe at some stage. It took me a few different recipes but my version is something else!

If you’re a fan of oranges you will definitely like this as the orange flavor is much stronger than the sweet potato.

orange

Ingredients:

  • 1 ¾ cups plain flour
  • 2 tsn baking powder
  • 1 tsn bicarbonate of soda
  • 1 tsn ground cinnamon
  •  1+ ¾ cups brown sugar
  • ¾ cup sultanas
  • 2/3 cup chopped walnuts
  • 500g sweet potato grated
  • 3 eggs
  • 1 cup butter
  • 1 orange (you will need 2 tbs of finely grated orange zest and 1 tbsn of the juice from this)

Icing:

  • 50g butter
  • 250g cream cheese
  • 1 tbs finely grated orange zest
  • 2 cups icing sugar

 

Method:

  1. Preheat the oven to 180c and line a 25cm cake tin with baking paper.
  2. Combine flour, baking powder, bicarb, cinnamon, sugar, sultanas, walnuts and potato in a bowl, stir to combined.
  3. In another bowl beat eggs, butter, zest and juice. Pour wet mix into the dry mixture, stir to combine the batter.
  4. Pour into pan and bake for 45 minutes. Following decrease the oven temperature to 160c and bake for a further 30 minutes or until a skew inserted in the cake comes out clean.
  5. Cool the cake in the tin for 10 minutes, then transfer onto a cooling rack.
  6. Make the icing recipe by combining the ingredients together, beat until glossy and smooth
  7. Cut the cake in half and spread half the icing in the cake and the remaining on top of the cake.

 

Notes:

  • I’m not a massive fan or walnuts and have made this many times by omitting this ingredient where the cake turns out perfectly fine.
  • There is not much orange in this cake but don’t be tempted to add more in. You will be surprised how strong the orange taste is with the little amount in the batter.

 

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