Orange Cake recipe
Ingredients:
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
Directions:
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
Ingredients:
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
Directions:
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
Ingredients:
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
Directions:
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
Ingredients:
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.
Directions:
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
Ingredients:
4 chocolate digestive biscuits
4 oranges, zest and flesh segmented
290ml double cream
50g caster sugar
4 tbsp brandy (optional)
Sprig of mint
Directions:
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
Ingredients:
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
Directions:
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
Ingredients:
500ml water
2 tea bags
3 tablespoons fresh mint leaves
2 tablespoons sugar
1 litre orange juice
2 tablespoons fresh lemon juice
Directions:
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
Ingredients:
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
Directions:
Heat sugar and water in a saucepan then add all other ingredients.
Heat until warm.