Episode 48: Ap-peeling Orange Recipes

Ottolenghi’s Star Anise, Fig and Orange Soda Bread

Recipe here.

Caramelised Orange Pudding with Vanilla and Maple Syrup

Adapted from OTK Shelf Love

  • 4 large oranges roughly (you’ll need 2 to slice and char, the zest of two and the juice of around 2, 110ml in total)
  • 285ml maple syrup (165ml for the pudding, 120ml for the syrup) (10 fl oz.)
  • 160g plain/ AP flour (5.6 oz)
  • 65 ground almonds / almond meal (2.3 oz)
  • 2 tsp baking powder
  • 1/4 tsp salt (less if using salted butter)
  • 345g butter (225g for the pudding, 120g for the syrup) (12.2 oz, around 3 sticks)
  • 3 eggs plus one yolk (I used UK medium-large, around 60g/2.1oz each without shells)
  • 1 tbsp vanilla bean paste
  • 225g light brown soft sugar (7.9 oz)
  • To serve: barely sweetened, vanilla-flavoured whipped cream or vanilla ice cream, or just plain double / heavy cream (whichever you choose, you don’t want it too sweet as the pudding is sweet enough)
  1. Preheat the oven to 160C / 325F. Line a 30x20cm / 8 x 12 in baking tin (not loose-bottomed) with parchment with some overhang. The type of tin is important: a light-coloured metal tin is ideal. I used white enamel. If using glass or ceramic, you may need to reduce the oven temperature or use a water bath.
  2. Thinly slice 2 oranges. Char them in a hot non-stick pan for 1-2 minutes per side. My pan did not like this, but I’d recommend wiping round the pan with a little flavourless oil to help it along if the non-stick isn’t very non-stick anymore.
  3. Pour 120ml maple syrup into base of tin. Top with the charred orange slices.
  4. To make the pudding, beat the butter, salt and sugar. Add the eggs one at a time and then the egg yolk. Add baking powder, flour, salt, almonds and combine. Finally, add the zest of 2 oranges, the juice of about 1 (60ml), 2 tbsp maple syrup and the tbsp vanilla paste and combine.
  5. Dollop on top of the oranges, taking care not to dislodge them. Smooth roughly.
  6. Bake for about 55 mins – 1 hour to moist crumbs. It shouldn’t be too cakey, as it’s a pudding with a large amount of fat and sugar in it and puddings are meant to be squidgy.
  7. Towards the end of the baking time, make the syrup. Heat up 120g butter, 120ml maple syrup and the 50-60ml orange juice (around 1 orange). Boil for about a minute, taking care not to burn.
  8. Once the pudding is out of the oven, stab all over with a skewer and pour the sauce over it evenly. Serve immediately, or re-heat to serve as leftovers. Keep in the fridge.

Melissa Clark’s Blood Orange Olive Oil Cake

Blood orange olive oil cake

Adapted from here. Phenomenally moist and strongly orangey, this is a cake I will be making again!

  • 3 blood oranges
  • 200g sugar (7oz)
  • 3 US large eggs (UK medium-large)
  • 210g plain/ all purpose flour + 1 tbsp
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda / bicarb
  • 1/4 tsp salt
  • 133g pure olive oil (I used light)
  • Around 93g full-fat Greek yogurt (3.3oz)
  1. Preheat oven to 350F / 180C (convection). Grease and line a 2lb/900g loaf pan.
  2. Zest all 3 of the oranges. Mix with the sugar in a small bowl, using a fork or your fingers.
  3. Peel and segment two of the oranges and cut the segments in half by width. Toss the pieces in a tablespoon of flour to help stop them sinking.
  4. Squeeze the remaining orange and then add yogurt so that orange juice plus yogurt weighs 158g. I found my orange released 65 juice so I added 93g yogurt.
  5. Mix the flour, baking powder, baking soda and salt in a bowl.
  6. In a large bowl or the bowl of a stand mixer, mix the sugar, eggs, yogurt mixture, olive oil until well combined.
  7. Add the dry ingredients (flour mixture) and combine well, scraping down the sides and bottom.
  8. Transfer to the loaf pan.
  9. Bake for around 50-55 minutes. (Mine took 50.) A skewer should come out clean from the middle.

Published by Kate

Home baker and now podcaster!

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