Recipes with Oranges

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

Orange Cake

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
2 large egg
3 tablespoons whole milk
3 large oranges, zested and juiced to make 3/4 cup juice
1/2 cup avocado oil
1 teaspoon vanilla

Glaze frosting
1 1/4 cups powdered sugar
3 tablespoons lemon juice

Preheat the oven to 350 F and grease a bundt pan.
In a medium bowl whisk flour, baking powder and salt. Reserve.
Add sugar, eggs, milk, orange juice, oil, and zest to a large bowl and whisk until fully incorporated.
Add the flour mixture to the wet ingredients, and lightly whisk until combined. Do not over mix.
Pour the batter into the bundt cake and bake for about 25-35 minutes until lightly golden brown on top and a toothpick comes out with no wet batter attached.
Remove from the oven and let cool for about 5 minutes and then invert onto a cake plate.
ORANGE GLAZE
Mix all the ingredients until fully combined. Start with 4 tablespoons of lemon juice and add more as needed.
Drizzle on 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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