Recipe Mama

Orange & Poppyseed Loaf November 14, 2008

Filed under: Cakes — obsidian @ 6:15 am
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2 eggs (room temp)
125g Butter, Softenend
3/4c caster sugar
1 1/2c Self Raising flour
1 tb finely shredded orange zest
1/2 cup orange juice
2 tb poppy seeds

1 1/2c icing sugar
1 tsp grated orange zest
20g butter, softened
1-1 1/2 tb orange juice


Prepare a loaf pan, and preheat oven to 180C (160C fan forced)

Mix all ingredients except the icing ingredients into a bowl, and mix well for 3 mins.

Pour the mixture out into the pan and bake for 50-55 mins until a skewer comes out clean. Allow to cool int he pan for 5 mins before turning out onto a wire rack. Allow to cool completely before icing.

To make icing:
Sift the icing sugar, add zest and butter. Beat this until smooth, then add the juice to reach the right consistency


Sticky Orange Semolina Cake

Filed under: Cakes — obsidian @ 5:57 am
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80g butter, softened
3/4 cup caster sugar
100g fresh ricotta, crumbled
2 tsp grated orange zest
2 eggs (room temp)
1/2 cup Self Raising flour
2/3 cup semolina
1/2c hazelnut meal
1 tsp vanilla essence
1/2c orange juice
thinly sliced orange peel to serve.

Prepare a 17cm baking pan, and preheat oven to 180C (160C fan forced)

Beat butter and 1/2 cup sugar until creamed. Beat in the zest and ricotta, then add the eggs, one at a time, while beating well. Fold in the sifted flour and the semolina, hazelnut meal and vanilla.

Spoon into prepared pan, and bake for 25-30 mins until a skewer comes out clean. Allow to cool in the pan for 5 mins before turning out onto a wire rack.

Use a skewer to poke holes in the top of the cake. Dissolve the remaining sugar with the juice and 1/4 cup water over a low heat. bring to the boil, then reduce to a simmer for 5 mins. Pour this thickened syrup mixture over the cake while still hot, and top with the sliced peel.


Orange & Almond Cake

Filed under: Cakes — obsidian @ 5:38 am
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Store for up to 2 days at room temperature. Make this gluten free by using gluten free baking powder.

2 oranges, quartered
6 eggs (at room temp)
1 1/4 cups caster sugar
250g (2 1/2 cups) almond or hazelnut meal
1 tsp baking powder

1). Preheat oven to 180C (160C fan forced), prepare a 23cm springform pan.
2). Microwave the oranges, covered, for 8 mins, or until soft. Allow to cool then remove the seeds, and puree.
3). Beat the eggs and sugar until thick. Then mix in the almond meal, baking powder and orange puree.
4). Spread mixture out into the prepared pan and bake for 60-65 mins, until a skewer comes out clean. Allow to cool for 20 mins in the pan, then turn out onto a rack.

Note – I found this a little bit too orangy… and a little bit too sweet. I think you could use 1 cup sugar, and perhaps about half the orange puree (might have to adjust the liquid level though – although this makes a very moist cake).