Happy Easter Sunday! I hope everyone is having a wonderful weekend. I am almost at the end of a four-day Easter weekend. We had our very first Spring-like day yesterday and I got a chance to spend the day out with my family. I’m so ready for April! The last 2 weeks in March were pretty taxing, but everything seems to be returning to somewhat “normal”. Apparently March 31st is National Oranges and Lemons Day! For today’s #SundaySupper, we are sharing with you some of our best citrus recipes. I’m absolutely loving the line up! Our fun and fabulous host is Jen from Juanita’s Cocina!
I love Oranges in my cooking and baking. I must admit, I don’t include it enough but when I do, it’s always great. When I baked my first orange cake a few months ago, I was so impressed with the fact that I could utilize the whole orange and not just the juice OR the zest. I was very disappointed when I misplaced that recipe and could not find it in time for today’s post. I will find it, but I know it will take some time. This recipe is just as good and the syrup is a winner!
Recipe from the book "500 Cakes" by Susannah Blake
- 1 Orange
- 1 1/2 Sticks Unsalted Butter, at room temperature
- 3/4 Cup Superfine Sugar
- 3 Eggs
- 1 1/4 Self-Rising Cake & Pastry Flour
- 1/2 Tsp Baking gSoda
- 4 Tbsp Ground Almond
- Orange Syrup: The zest and juice from an orange + 1/4 Cup Granulated Suagr
- Preheat your oven to 375F
- Grease a 10 inch spring form cake pan, line with parchment and set aside
- Grate the zest of the orange and set aside
- Remove the flesh of the orange ensuring the pith and any seeds are removed. Place the flesh and any remaining juice into a food processor and blend until smooth, about 20-30 seconds
- In a medium bowl, sift in flour and baking soda. Set aside.
- In a large mixing bowl, beat the sugar and the butter. Beat the eggs one at a time until incorporated.
- Gradually fold in the flour until combined and then fold in the ground almond
- Bake for 30 minutes or until a toothpick inserted comes out clean
- Allow to cool in the pan for about 15 minutes before transferring to a cooling rack
- To make syrup: In a small saucepan, add orange zest, orange juice and sugar. Gradually bring to a boil then stir. Reduce heat and allow to simmer for about 8 minutes, stirring occasionally. Take care not to leave the saucepan unattended. Remove from heat when the syrup has a sticky consistency. It will continue to thicken as it cools
Fact: I do not enjoy eating oranges. But I will drink the juice, cook and bake with the zest, juice and flesh. Strangest thing I’ve ever heard.
Baking with oranges gives not only a pleasant aroma, and a gorgeous hue, but also a very light and fresh taste to the cake. This recipe did not require a full cup of sugar as the orange gave it additional sweetness. By itself though, this cake is not a very sweet cake. Its partner does a great job where the true sweetness is concerned.
I’m not sure why I had not thought of blending the flesh of the orange before. Total genius. Not only do I get the juice, but I get the added fiber from the orange as well.
Just so that we are clear…the cake and the syrup stay together. This cake is best served warm after the syrup has been allowed to soak into it for a few minutes. A brilliant transformation takes place and the cake just tastes that much better.
I hope you’ve enjoyed my recipe today. Please take a look at the recipes by my fellow #SundaySupper bloggers.
Better with Citrus Breakfasts:
- Orange Ricotta Pancakes from Gotta Get Baked
Big On Citrus Breads & Condiments:
- Honey Lime Dressing from Ruffles & Truffles
- Lemon Poppyseed Sweet Bread from Food Lust People Love
- Meyer Lemon Pistachio Loaf from The Girl in the Little Red Kitchen
- Moroccan Preserved Lemons from MarocMama
Make You Pucker Salads, Sides, & Main Dishes:
- Ceviche from Cookistry
- Cilantro Lime Rice from Crazy Foodie Stunts
- Citrus Ginger Chicken from Kudos Kitchen
- Easy Indian Lemon Chicken from Soni’s Food
- Fish Tacos with Lime Salsa from Curious Cuisiniere
- Grilled Orange & Lime Chicken Thighs from Big Bear’s Wife
- Meyer Lemon-Garlic Shrimp & Asparagus with Brown Rice from Daily Dish Recipes
- Orange Chicken from Cindy’s Recipes and Writings
- Raw Beet Salad with Citrus Dressing from Mama’s Blissful Bites
- Red Cabbage and Red Pepper Salad with Citrus Dressing from Family Foodie
- Seared Cod with Grapefruit Fennel Slaw from Magnolia Days
- Tangy Lemon Rice with Grated Mango & Roasted Cashew from Sue’s Nutrition Buzz
Sour Citrusy Sweets & Desserts:
- Blood Orange Sorbet from My Cute Bride
- Broiled Oranges with Toasted Coconut from Neighborfood
- Clementine Curd from Small Wallet Big Appetite
- Creamsicle Cupcakes from The Meltaways
- Dairyfree Key Lime Meringue Bliss from The Not So Cheesy Kitchen
- Fresh Lemon Mousse from Comfy Cuisine
- Frozen Lemon Dessert from Gourmet Drizzles
- Gluten Free Orange Pound Cake from Simply Gourmet
- Honey and Lemon Cake from Happy Baking Days
- Key Lime Biscotti from Juanita’s Cocina
- Key Lime Cheesecake from Flour on My Face
- Key Lime Cookie Bars from Supper for a Steal
- Key Lime Truffles from What Smells So Good?
- Lemon Blueberry Polenta Cake from Vintage Kitchen Notes
- Lemon Coconut Cinnamon Rolls from Chocolate Moosey
- Lemon Cookies from Basic N Delicious
- Lemon Cream Pie Push Pops from Hezzi-D’s Books and Cooks
- Lemon Layer Cake from Crispy Bits & Burnt Ends
- Lemon Ricotta Cake from The Urban Mrs.
- Meyer Lemon Snack Cake with Lemon Cream Cheese Frosting from Peanut Butter and Peppers
- Mini Meyer Lemon Pies from Cravings of a Lunatic
- Mini Orange Cream & Lemon Cream Scones from The Foodie Army Wife
- No-Bake Lemon Cheese Cakes w/Blueberry-Lemon Sauce from Momma’s Meals
- Olive Oil Cake with Orange Marmalade from Hip Foodie Mom
- Omiyage California Citrus Cake from Ninja Baking
- Orange Cake with Orange Syrup from The Lovely Pantry
- Orange Crinkle Cookies from Mom’s Test Kitchen
- Pink Grapefruit Pie from In the Kitchen With Audrey and Maurene
- Pink Lemonade Pound Cake from In the Kitchen with KP
- Sugar-Free Lemon Meringue Pie from Webicurean
- Tarte au Citron from That Skinny Chick Can Bake
Sour Sips & Drinks:
Join the #SundaySupper conversation on Twitter on Sunday, March 31st to talk all about citrus recipes!
We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST.
Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat.
Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.read more