citrus desserts

Marinated Oranges are beautiful, refreshing, and perfectly scented with rosemary and honey. These delicious oranges can work their way into any meal, and are especially lovely for dessert.

Marinated Oranges Recipe

honey

orange juice, any variety

Peel the oranges by slicing about ½-inch off of each end of each one. Then, standing them on one of their flat bases, use a paring knife to carefully cut just between the pith and flesh, moving the knife downwards and following the curve of the orange. Continue this all the way around the fruit, and when you’re done, if there’s any remaining pith, go back and remove it. (Here&#39;s How to Cut Citrus.)

Now cut the oranges horizontally into thin (approximately ¼ inch) round slices. Set aside.

Prepare the Oranges

Gently remove the leaves from one or two of the rosemary sprigs and set aside.

Add a couple slices of the oranges into an approx. 22-ounce jar, drizzle with about ½ teaspoon of the honey and a few of the rosemary leaves. Repeat this process until you&#39;ve reached the top of the jar. If you&#39;ve reached the top and still have a few orange slices left, gently press down on those already in the jar, and the rest should fit.

Add a few rosemary sprigs to the jar, along the sides, between the edges of the slices of the oranges and the glass. Now pour in the juice, close the jar tightly and let the oranges marinate for at least 24 hours, and up to 5 days, in the refrigerator.

Assemble with marinade

These sweet and herbaceous orange slices are such a fun way to add sparkle to just about any dish! That is, when I can keep myself from eating them all straight!

Oohh I have never had a cara cara orange before. Now that I see this, I MUST find the somewhere!!

What a gorgeous recipe, love the flavours! I'd definitely serve these as a dessert in the summer!

This Limoncello Cake with Mascarpone Frosting is a light and zesty dessert, perfect for citrus lovers. The fluffy cake is soaked in tangy Limoncello syrup and layered with a rich, creamy mascarpone filling, creating a delicious balance of flavors. Topped with a dusting of powdered sugar or fresh berries, it’s the ideal dessert for any celebration, or a special treat for yourself. Perfect for summer or any occasion that calls for something sweet and refreshing!

Limoncello Cake with Mascarpone Frosting

For the Cake:1 1/2 cups all-purpose flour

baking powder

salt

unsalted butter, softened

sugar

eggs

vanilla extract

milk

lemon zest

Limoncello liqueur

For the Mascarpone Filling:1 cup mascarpone cheese

heavy cream

For the Limoncello Syrup:1/4 cup Limoncello liqueur

water

For Garnish (optional):Powdered sugar

lemon

Preheat oven

to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.

Prepare the cake batter:

In a medium bowl, whisk together the flour, baking powder, and salt.

In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Bake the cake:

Pour the batter into the prepared cake pan and spread it evenly.

Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prepare the Limoncello syrup:

In a small saucepan, combine the Limoncello, water, and sugar. Heat over medium heat, stirring until the sugar dissolves. Let it cool to room temperature.

Prepare the mascarpone filling:

In a large mixing bowl, whisk together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and creamy.

Stir in the Limoncello until well combined.

Assemble the cake:

Once the cake has completely cooled, slice it in half horizontally to create two layers.

Brush the top of the bottom layer with the Limoncello syrup, soaking it lightly.

Spread half of the mascarpone filling evenly over the soaked cake layer.

Place the second layer of cake on top and repeat the syrup soaking and mascarpone filling.

Chill:

Refrigerate the assembled cake for at least 1 hour to let the flavors meld together.

Serve:

Before serving, dust the top of the cake with powdered sugar and garnish with fresh lemon slices or berries, if desired. Enjoy!

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Marinated Oranges Recipe

Limoncello Cake with Mascarpone Fro...

Top 2 citrus desserts recipes from across the web

The most viewed citrus desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Marinated Oranges Recipe

Limoncello Cake with Mascarpone Fro...

The most viewed citrus desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine