Recipes with Oranges

Chef and cookbook author Robin Asbell shows us some recipes using oranges.

Orange Bundt Cake with Lemon Glaze

shortening and flour for pan
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
4 large egg
3/4 cup avocado oil
1/4 cup orange juice
2 tablespoons orange zest, zested and juiced to make 3/4 cup juice
1 teaspoon vanilla

Glaze frosting

1 1/2 cups powdered sugar
3 tablespoons lemon juice

orange zest for garnish

Directions:

Preheat the oven to 350 F and grease and flour an 8 or 10 cup (10 inch) bundt pan.

In a medium bowl whisk flour, baking powder and salt. Transfer to a sifter and reserve.

In a large bowl, combine the sugar and eggs and whisk for 2 minutes,until light and fluffy and lemon colored. Then, while whisking, drizzle in the oil, incorporating the oil smoothly and slowly. Whisk in the orange juice, zest and vanilla just until combined.

Sift the flour mixture over the egg mixture and fold in with a rubber spatula, just until mixed.

Scrape the batter into the prepared pan and smooth the top.

Bake for 40 minutes, until a toothpick inserted in the center of the cake comes out with no wet batter attached.

Remove from oven and let cool for about 5 minutes. Slide a thin paring knife along the edge of the cake to loosen, and then invert onto a cake plate.

LEMON GLAZE

Mix all the ingredients until fully combined. Start with 2 tablespoons of lemon juice and add more as needed.

Drizzle on a warm or cooled cake.

Add orange zest as garnish and serve.


Orange and Avocado Salad with Orange Honey Dressing
Serves 4

2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
3 tablespoons orange juice
1 tablespoon lemon juice
1/4 cup extra virgin olive oil
2 medium red grapefruit, supremed in sections
2 medium cara cara oranges, peeled and cut in rounds

1 navel orange, peeled, supremed and cut in wedges
1 head butter lettuce, washed and dried
1 large avocado, sliced

Make dressing: In a cup, whisk the honey, salt, pepper, orange juice, lemon juice and olive oil. Reserve.
On four large salad plates or a platter, spread the torn butter lettuce. Arrange the rounds of grapefruit around the edge of the lettuce, then arrange the supremed sections in the center, then pile the orange pieces in the center of that.

Cut the avocado in half, then twist out the pit. Using a sharp paring knife, slice the avocado flesh in the shell, then use a soup spoon to scoop out the sliced flesh. Fan 1/4 of the avocado over each salad, or all of it over the platter of salad. Drizzle with dressing and serve.

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