orange recipes

Almond Citrus Olive Oil Cake

all-purpose flour

baking powder

salt

sugar

eggs

orange zest

lemon zest

milk

olive oil

toasted,

Powdered sugar, for sifting

orange peel

orange blossom water, optional

oranges, segmented

pink grapefruits, segmented

To make the cake: Preheat the oven to 350 degrees F. Lightly oil an 8-inch-diameter cake pan. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Beat in the milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Stir in the almonds. Transfer the batter to the prepared pan. Place cake pan on baking pan to collect any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 minutes. Transfer to a rack and cool for 15 minutes. Remove cake and place on serving platter, top side up. Sift powdered sugar over the cake.

To make the citrus compote: Stir the orange peel, blossom water, and 2 tablespoons of accumulated juices from the segmented fruit in a small bowl to blend. Arrange the orange and grapefruit segments decoratively in a wide shallow bowl. Pour the blossom water mixture over. Cover and let stand 15 minutes for the flavors to blend.

Cut the cake into wedges and spoon the citrus compote alongside.

Made two of these today to give away as gifts. I made a tester cake so I would be able to taste it, as this was the first time making or tasting this. This is really tasty. The citrus flavor is very subtle. Even after making this with citrus infused extra virgin olive oil and using more orange zest than originally called for, it was still very subtle. I, however, did not make the citrus compote and it was still delicious.

Yummy! I don't like super sweet desserts and I had some lemon and orange olive oil i needed to use, so this was perfect. I didn't have almonds so I threw in a handful of toasted unsweetened coconut (I know it's not Italian! and it was good. Added a little texture. I also baked 15 minutes longer but maybe should have just gone with 10. It ended up a little dry around the edges. And finally, I made a confectioner sugar glaze with clementine juice and a tad of almond extract. Not a lot, just enough to drizzle on top.

Oh and another tip, when it comes to integrating the olive oil into the cake, treat it like a homemade mayonnaise and take Anne Burrell as an example: very slowly drizzle the olive oil into the fluffy egg mixture. This way you get an emulsion, so no pool of oil on the surface of the egg mixture just a very smooth batter and a very fluffy moist cake to boot!
I would recommend this cake to anyone, I am even going to try it as a birthday cake, possibly with a grapefruit frosting! Giada your desserts are always spectacular! Keep them coming! 


This is great recipe! I didn’t do the compote, but cooked some various citrus in sugar and water to eat with it. It was really great because it wasn’t too sweet. It was also really moist and nice inside. Overall no complaints

Amazing cake, the best olive oil cake I have ever tried. The first time I baked it it came out a little dry it may be because I left it too long. The second time I tried it as a last minute substitute as Easter cake as my original cake didn't pan out and I had only salted butter. I made a few adjustments, I added an extra egg yolk because I was using medium eggs, I did not have any milk so I used fat free yogurt which I added alternating with the flour and finally I only had whole almonds so I omitted the flaked almonds but added whole toasted almonds to the finished cake ( I used icing sugar mixed with a little amaretto liqueur to 'glue' them) and finally dusted with icing sugar. Everyone raved about the cake and it was gone within seconds!! 
To anyone worried about the cake drying out maybe substitute yogurt/sour cream for the whole milk and use the best quality extra virgin olive oil you can afford you will not be disappointed!!

Wow. So delicious, not to sweet, moist and fruity! Best cake I have baked so far, for sure. It just has this amazing flavor thats hard to describe. Definitely baking this again. Fruit compote is awesome. Just the perfect side to this gorgeous cake, it brought out every fruity undertone the cake had: amazing combo! Oh and I added a pinch of salt to the compote, just taking Alton's tip about grapefruits, but all the credit still goes to Giada!

I baked the cake in an 8" pan as directed because although previous reviews warned overflows I like to follow the original recipe for the first bake. Well I did not have any over-flows, however I would suggest splitting the batter between two 8" pans and adjusting bake time accordingly, as my cake cooked perfect and moist in the center but the outer portion was slightly overdone. Not a major issue at all, and definitely an easy fix that is not worth loosing a star for. Happy Baking! Thanks Giada!


I saw this made on Lidia ‘s show but she doesn’t give quantities . So I tried Giada’s site and saw this recipe.  The only difference I made was to,separate the eggs,and beat the whites till stiff, then folded them in before baking the cake. Really light and moist. Just sprinkled 10xx sugar on it and served with fresh berries and whipped cream on the side. Excellent - not too sweet. I recommend it!

I made this cake yesterday and the flavor was great but it came out too dry.  When I made the batter it was enough for two 8 inch cake pans.  I used the zest and juice of one whole lemon and did not have an orange so used tangerine.  I also chopped up and toasted almonds into the batter.  I frosted the cake with a lemon buttercream frosting and topped that with toasted crushed almonds.  The flavor was great but very dry.

I think we missed the part where she adds the olive oil and milk to the batter, in the video. Odd

https://www.foodnetwork.com/videos/almond-citrus-olive-oil-cake-0177961

Giada serves her Almond Citrus Olive Oil Cake with a fresh fruit compote.

Mascarpone and Dark Chocolate Cream in White Chocolate Cups

white chocolate, chopped

bittersweet or semisweet chocolate, chopped

whipping cream

mascarpone cheese

vanilla extract

White chocolate curls,

Line 8 muffin cups with paper liners. Melt the white chocolate in top of double boiler over simmering water, stirring until smooth. Spoon 1 tablespoon melted chocolate into each paper liner. Using a pastry brush, coat the chocolate evenly over the bottom and up the sides of the liners. Freeze until the chocolate is firm, about 30 minutes. Remelt the white chocolate in the bowl. Spoon 1 tablespoon into each cup and brush over the bottom and up the sides, forming a second coat. Freeze until completely set, about 1 hour.

Melt the bittersweet chocolate in top of a clean double boiler over simmering water, stirring until smooth. At this point, set aside to cool completely.

Using an electric mixer, beat the cream and sugar in a large bowl until soft peaks form. Set the whipped cream aside.

Using an electric mixer, beat the mascarpone cheese, melted bittersweet chocolate, orange peel, and vanilla in a large bowl just until smooth and glossy, about 30 seconds (do not overmix). Fold the whipped cream into the chocolate mixture in 2 batches. Transfer the mousse to a pastry bag fitted with a star tip. Pipe the mousse into the white chocolate cups. Sprinkle the white chocolate curls over the mousse and serve immediately, or cover and refrigerate overnight, and then let stand at room temperature 1 hour before serving.

I am inexperienced making desserts and working with chocolate, so I had several failed attempts at this recipe before I could get it right. I wish the recipe was more detailed for people like me who haven't worked with chocolate before. I actually never got the white chocolate liquid enough to spread with the brush, but I was able to do it with a small spoon and it worked out. <div>The taste is delicious, and the presentation is stunning. It wasn't an easy recipe to make, but it was worth it and I'm sure it will be a lot easier to execute next time.</div>

These came out beautifully. When you unpeel the cupcake wrapper the white chocolate has perfect ridges. Just make sure and give a heavy first coat of white chocolate. I actually used an entire 11 oz. bag of Giradhelli white chocolate and then a few more chips from another bag. I also topped with white chocolate chips instead of white curls. I also added some leftover orange zest and candied mint (just mint sprayed with butter-flavored cooking spray and dipped in sugar) to the top of the mousse. The mousses looked like the could have come right from a professional pastry shop and they tasted that way, too. I upped the orange zest in the mousse to about a tablespoon. Definitely a keeper. 

After reading the other reviews, I had to try this recipe. I took them to our Thanksgiving get-together and I left with an empty platter.  They were a hit.  I used mini muffin cups, and after they were set, I removed the wrapper and turned them upside down on a plate and drizzled melted dark chocolate over the white chocolate cups and let that set up before filling the cups.  I think it made them look a little more special.

Making chocolate cups was very intimidating and I have hesitated for the longest time. I finally took my courage to make these. The white chocolate cups came out great. They looked very nice. I thought it had too much "cream" in this and not enough texture, so I added some cubed sponge cake pieces on the bottom, which was great. 

I made a double batch of these for a family gathering &amp; found them to be very labor intensive. I should have started with a single batch! The white chocolate was tough to work with on the second layer. I made some mini cupcake sizes for my grandchildren, who absolutely loved them, and would make them that size again. That's a perfect size for an amazing pop of flavor. They were a big hit with my family. They are delicious - but very rich.

With recipes like this, my co-workers fantasize about what I'm bringing to the next work potluck! This was amazing, everyone was surprised the white shell was edible. To those who had trouble with the white chocolate congealing and not melting smoothly, you may have melted it too quickly. I did for the first layer, accidently. So, I just used a butter knife and applied it like "spackle" to the cups. After that froze, the next batch of chocolate was better. I heated that on the double boiler SLOWLY, low-med heat. It ended up smooth and able to be applied with a pastry brush. Good luck and have fun wowing your family/guests!
P.S. I used regular cream cheese and it was delicious. I love mascarpone, but with the comments of the mousse being difficult I used cream cheese. I'm much more experienced with it.

I confess to cheating on this one.  I purchased the chocolate shells at a gourmet shop, which made this quite easy.  I think it was my fault (mascarpone maybe should be at room temperature??) but my filling's texture was not what it should have been.  The whipped cream did not fold in well at all, so the filling was not light and airy but dense.  With that said, the flavor was lovely.  My guests picked up on the orange zest and really like the taste.



LOVE LOVE LOVE THEM... The only problem is that I didnt make enough.

This recipe is so yummy! My mother-in-law is wanting these instead of a birthday cake.... This recipe might be a little timely but soo worth it.. I don't put any orange peel in mine though! So yummy!

https://www.foodnetwork.com/videos/cream-filled-chocolate-cups-0222684

Giada fills white chocolate cups with dark chocolate and mascarpone cream.

Cream-Filled Chocolate Cups

Barbecued Chinese Chicken Lettuce Wraps

cups, 4 handfuls, fresh shiitake mushrooms

chicken breast or chicken tenders

light colored oil, oil

salt and coarse black pepper

garlic, chopped

ginger

orange, zested

red bell pepper, diced small

tin,

scallions, chopped

navel orange -- platter garnish

Barbecued Chinese Chicken Lettuce Wraps: Rachael Ray

Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.

Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

It was quick and easy but next time I will use ground chicken instead, just personal preference, maybe add some spice to it, but definitely a good, easy dinner that you can tweak to fit your preference!

So easy and delicious! I left out the mushrooms and bell peppers and forgot about the orange/zest, but this was still so yummy!  I think the ginger really takes it to the next level.  Next time will throw in some carrots, too. This will be a go-to recipe 

Great!  I used fish sauce along with hoisin.  Add some chopped cashews...I used Bibb leftuce but the leaves weren't big enough...stick with iceberg!  

Wonderful, will be making again real soon! Instead of wraps, I tore the lettuce into salad size pieces and served the chicken on top. Great recipe!

Just made these and WOW!!! I was just looking for something quick to do with some chicken and I was in the mood for asian. These did not disappoint! Had to make some Hoisin because I didn't have any on hand, but it was simple to make. Also used juice from a cutie instead of zest and it was still very good! (Also only had carrots and green onions for veggies) I will definitely be making these again very, very soon! Thank you! 

Delicious!!! I read the reviews and added regular sesame oil as well as spicy sesame oil (maybe 1/2 tblspn each). Also added a whole bell pepper and some cubed zucchini. Will definitely make again! 

This was a great, quick and easy recipe for dinner! If you have some extra options while making it I would suggest adding another sauce flavor to it (like sesame oil or the like). The hoisen sauce was the only strong flavor coming through for me. Still delicious though! 

Easy. Good blend of ingredients however I found it a bit bland. Next time I will add the garlic chili sauce to spice it up.

<span>Excellent! Orange, garlic &amp; ginger, what could go wrong!  I doubled it and added more mushrooms. So easy to adjust flavors by adding more or less hoisin. Took me a bit longer than 30 min due to more chopping needed for larger quantity made. </span>

https://www.foodnetwork.com/videos/chinese-chicken-lettuce-wraps-0171030

Rachael's Chinese chicken lettuce wraps are low carb but full of flavor.

Chinese Chicken Lettuce Wraps

Why open a can when Tyler Florence's Cranberry-Orange Sauce is so easy to make? It's a fresh take on an old classic, from Tyler's Ultimate on Food Network.

Cranberry-Orange Sauce

orange, zest

cinnamon

Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.

How long will this stay in the refrigerator if I make it ahead of time?

Recipe as is, 5 stars.It is delicious and easy. Much better than the canned jelly stuff. <div><br /></div><div>I do modify mine a bit. I fine zest the orange rind since I've had some relatives that don't care for large strips of zest. I also add about 1/2 tsp of nutmeg. Instead of juicing the orange, once I've zested it, I cut it in half and scoop the pulp out of each wedge. Using a grapefruit knife works well to get in between the wedge membranes. I like the extra texture the pulp that survives the cook gives the dish. I also have added crushed and toasted pecans or walnuts. It adds a little to the flavor, but also improves the texture for me.</div><div><br /></div><div>One suggestion, don't add all of the sugar at once. Wait for it to cook down a bit and taste test first. That way you can get the desired level of sweetness. If it is too tart (I like mine a with a little more of a twang), you can always add more sugar. If you add too much, you can't get the tartness back without adding more cranberries.</div>

I’ve used this recipe since I’ve started making thanksgiving dinner years ago. I like my cranberry sauce more tart than sweet, so I even add a little less sugar than what is called for. SO GOOD!

Great sauce but a little perplexed as to why it was rated “advanced” ?? Yikes, a child can put this one together!

Favorite cranberry sauce! I make a few days ahead, leaving cinnamon stick in it. Then day of Thanksgiving, microwave it to warm it up. Perfect!

fantastic! watch the video- he puts in 1 to 1 1/2 cups of sugar (1/2 cup is too little)and the orange zest is in big peels, not little strips. I always make this the night before so that the flavors blend more. 

The written recipe needs to be edited to match the video recipe. I added more sugar, cinnamon and some cloves for some extra flavor. One whole orange was too over-powering. I would use half an orange next time. I also added some water while it was cooking so it wouldn't stick at the bottom. Follow the video recipe instead of the written one!

Best cranberry sauce ever!  I have made this for years since seeing Tyler first make it on his show.  Haven't bought sauce since!

Simple and delicious ! I make it every year .

I’ve used this recipe for several years for our Thanksgiving meal.  It’s easy and delicious!

https://www.foodnetwork.com/videos/tylers-cranberry-orange-sauce-0168778

Why open a can when Tyler's cranberry-orange sauce is so easy to make?

Tyler's Cranberry-Orange Sauce

Ring in the cold months with a pot of Ina Garten's Mulled Wine recipe, infused with cinnamon, cloves and orange, from Barefoot Contessa on Food Network.

Mulled Wine

apple cider

red wine,

honey

orange,

cloves

star anise

oranges, peeled,

Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel to each and serve.

Good recipe but a few important notes: <div>1) As written, this recipe calls for way too much apple cider. Use half the amount of cider recommended. </div><div>2) Increase the start anise count or alternatively, add angostura bitters to cut sweetness and imbue layers of flavor.</div><div>3) Throw in a few orange peels from the oranges you slice up. </div><div>4) Cheesecloth not needed - just pour through a strainer into glasses when you're ready to serve.</div><div><br /></div><div>If you make these changes, you'll end up with an award winning mulled wine - just sweet enough, with  layers of complex flavor that will wow your guests and be the talk of the party. You'll need to prepare a lot more than 1 wine bottle's worth, so be prepared! Enjoy, and happy holidays!</div>

What's the point of having the video, when I only see ads and nothing comes up! Where is the video?

Easy and delicious. Alcohol level can be adjusted by leaving it on the heat longer. The flavors work well together, and those who prefer a stronger drink can add a little nip of brandy.

Bringing it to a boil and then simmering it won't make it a non-alcoholic drink.  It will just remove some of the alcohol.  It doesn't all magically evaporate instantly, it takes time.  So if you boiled it for a long time you'd lose all the booze, but just bringing it to a boil will only remove a little of it.  Still a waste though, add the wine after!

You must NOT boil the wine (or any alcohol for that matter), as it turns it into a non-alcoholic beverage.  My European friends snicker at the idea of mulled wine with no real wine (if it has been boiled)...  Add the wine (and a little brandy as my German and English friends do) only AFTER the boiling and it has been cooled down to a simmer or warm heat level.  Cheers!

Tried this recipe for our traditional Christmas Eve party.  Started the cider, spices, and orange juice on high in the crockpot around 3:00 in the afternoon.  Created a little cheese cloth bag for the spices to keep the sediment down--worked just fine.  After the cider came to a boil in the crockpot, I cut the heat back to low and added the wine, letting it steep a few more hours until about 8:00 pm.  Only one word to describe it:  WOW!  The ingredient that really gave it the WOW factor was my own homegrown, homemade blackberry wine.  OUTSTANDING.  Mulled blackberry wine will be part of our Christmas Eve from now on!

This is SO YUMMY!!! I am bottling some up and giving it for gifts with a loft of Stollen bread.

This is so full of great flavors, we love it. We made it as is with Honoro Vera wine. Next time, we’ll use the same wine, but less honey. 

I cut about half the honey, but if you have a really dry wine you’d probably be fine as written.

https://www.foodnetwork.com/videos/mulled-wine-0125559

Ina makes mulled wine, a winter classic, to serve her guests after dinner.

Mulled Cider

allspice berries

orange, thinly sliced

Place all ingredients in a large saucepan and bring to a simmer on the grates of the grill or over a burner. Divide among individual mugs and serve hot.

This is definitely the base recipe I was looking for. I tweaked it to my liking by using 8 whole cloves instead of just two, and 7 whole Jamaican allspice instead of just two. The rest I kept to the recipe specifications. I also let mine brew for 30 minutes to let the flavors mix together. Wonderful aroma and the whole family enjoyed it!

Delicious!  I added some ginger to spice it up and 1 cup of whiskey in order to turn the drink into a lovely adult treat.

I used the ground version of the spices and it was still wonderful!

Very good and EASY!  I doubled everything except the orange slices after reading other reviews and let it sit in the fridge overnight.  I heated it up at work and put it in the crockpot to share with co-workers who loved it!  I will definitely make this again, however, I think it still might need more spices! 

Really blandly spiced. Heavy orange flavor, though, probably because the cinnamon, 2 cloves and 2 allspice berries weren't enough to balance it out. If I were to make it again, I'd ramp up the spice or halve the orange. 

This is a very flavorful drink.  I found that the longer the spices and orange steeped, the better the taste.  I used this recipe for a work event and it was very successful and popular.  Also great being warmed in a crock pot slow cooker!

I made a gallon of this for a Christmas Party last year.  People stood over the pot on the stove to drink the cider -- all gone!

https://www.foodnetwork.com/videos/mulled-apple-cider-98913

Try Bobby Flay's holiday recipe for mulled apple cider.

Mulled Apple Cider

Swordfish And Spaghetti With Citrus Pesto

spaghetti pasta (recommended: Barilla)

basil,

pine nuts

garlic

black pepper

Parmesan

swordfish

Salt and black pepper

Swordfish and Spaghetti with Citrus Pesto

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and reserve 1/2 cup of the pasta liquid.

Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer to a bowl and stir in the Parmesan. Toss with the warm spaghetti and the reserved pasta water.

Meanwhile, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish 3 to 4 minutes a side for a 1-inch thick fillet.

Transfer the pasta to a serving platter and top with the grilled swordfish fillets and serve.

YUM!  I am currently pregnant and am staying away from fish with high mercury content, such as swordfish.   The citrus pesto sounded so yummy, that I decided to make the recipe in an alternate way and used a pound of peeled, deveined shrimp instead of the swordfish.  This definitely did not disappoint.  Very easy and delicious and would be a nice, light pasta dish to eat during the summer months, too.  Thanks for another great recipe, Giada! 

Absolutely perfect!!! LOVE the citrus, do not scrimp, it really make this dish special and different. I can see this even better with scallops. 

This recipe is fabulous!!  We've made so many versions of it.  We first tried it as an appetizer entree on Christmas Day and it was so delicious that even my family members who never tried swordfish said it was delicious.  Since then, we've tried many different variations by adding chicken to the recipe, shrimp and even just serving the pasta on the side with the citrus pesto sauce.  It has become a staple when entertaining and it is always a hit.  Definitely a keeper!

Easy, delicious and different.  I have found over 90% of Giada's dishes I would make.  She is not a person consumed with "jalapeno" everything or putting "dijon" mustard in everything.  Not everyone wants to eat six alarm food!  Bravo, Giada!

Very good! I didn't have pine nuts so I just left them out, I think next time I'll definitely use them or walnuts. The pesto was a little runny without them. I didn't make it with pasta, we had asparagus and mashed potatoes on the side. I was really impressed with this, we were in tihe need of something fresh and light tasting!!

Loved the pesto!  Delicious and easy to prepare.

made this tonight after going through giada's collection of cookbooks i own.  this was so fresh, easy to prepare, everything on hand !!  basil straight from my garden.  i followed it exactly, pine nuts roasted turned out perfect !!!  i used chicken instead of the swordfish, great recommendation giada !!!!  will be making this over and over again for sure, whole family loved it !!!  thank you !!!!!

This recipe is wonderful..  so easy to make.  Refreshing and healthy.  It?s great with roasted shrimp and use as a dipping sauce.  We have found so many ways to serve this pesto.  It?s a staple on our summer table.  Giada you have done it again!!  

This pesto is so fresh and fragrant, a great change from the "usual"...we often make fish without the pasta and serve the pesto on the fish with roasted vegetables!   Amazing!!!

My husband and i wanted to eat something fresh and new for dinner, found this recipe and both loved it! i didn't have the pine nuts so i omitted them, and it was still awesome. we will defiantly make this again, maybe even try with the nuts this time. we would highly recommend it to anyone! we also got fresh pasta from the store which i think made it over the top! Great dish!

Orange-Cranberry Bundt Cake

Nonstick cooking spray, oil

orange

orange liqueur

eggs,

cranberries

baking soda

unsalted butter,

Jeff Mauro and Marcela Valladolid's Orange Cranberry Bundt Cake is displayed, as seen on Food Network's The Kitchen, Season 11.

Preheat the oven to 350 degrees F. Grease and flour a bundt pan.

Mix together the orange zest and juice, orange liqueur and eggs in a large bowl and set aside. In a smaller bowl, toss the cranberries with 1 tablespoon of the flour and set aside.

In a stand mixer with a paddle attachment, add the sugar, baking powder, salt, baking soda and remaining 2 1/2 cups flour and mix to combine. On low speed, slowly add the butter 1 tablespoon at a time and continue to mix until a pea-sized crumble texture is achieved. Turn the speed to medium and slowly stream in the egg/orange mixture until combined. Increase the speed to medium high and beat until light and fluffy, about 2 minutes. Gently fold in the cranberry mixture. Pour the batter into the prepared bundt pan and smooth out the top.

Bake until a cake tester inserted in the cake comes out clean, 50 to 55 minutes. Let cool in the pan for 20 to 30 minutes, then remove the cake and serve.

In the photo, it looks like the cake could use more cranberries. Would there be any negative effect on the cake if I were to use an additional 1/2 to 1 cup cranberries in the batter?

Just made cake. Good flavor and texture. High cake with cranberries thru out. I added 1/8 tsp more baking powder and 1/4 tsp more of Grand Marnier for more flavor. It took 7 oranges to make 3/4 cup strained juice for no pulp and 4 oranges for zest. I must say easy recipe and well with it. Hats off to you Jeff. Thank you for sharing. Will keep you posted about maplenty glaze.This is one of my Christmas deserts. Yum yum

This cake was excellent!   Was very moist and very flavorful and a huge hit at our Christmas gathering.   Decorated the cake with the rosemary and cranberries and it came out beautiful!!   Before I made this cake, I happened to catch another episode of The Kitchen where they were doing a yule log hack..  Katie dipped the rosemary for the yule log in egg white then in sugar to give it a icy-frosty look...decided this would be perfect for this cake!  ....really made the cake look wintery and Christmas-ey.  Will definitely make it again.

why did you not post recipe for glaze with cake

I can't wait to make this beautiful cake but where is the recipe for the glaze????

<span>This cake is wonderful and festive. Looking for the glaze? Jeff did not do it so you have to look at Marcela's list and it is called icing. Here is the link: http://www.foodnetwork.com/recipes/marcela-valladolid/maple-orange-icing.html</span><div>Merry Christmas!!</div>

5 stars for flavor and for ease of making. I am so not a baker and this cake was easy  impressive and oh so delicious. Just might be my new favorite cake! <div>Only thing I would change is adding more cranberries to the batter. </div>

I want to make the cranberry orange wreath cake.  I want to decorate it like they show.  How do i make the cranberry simple syrup?  There is no actual recipe for that part...TY

Loved this recipe! Easy and delicious!  I added 1.5 cups of cranberries and would add 2 cups next time.  I garnished it with sugared cranberries and it was a beautiful display.  Everyone thought it was amazing!<div><br /></div>

https://www.foodnetwork.com/videos/orange-cranberry-bundt-cake-0284343

Jeff and Marcela team up on a festive holiday cake with maple-orange icing.

Clementine Cake

clementines (about 1 pound total weight)

almonds

Put the clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor (or by hand, of course).

Butter and line an 8-inch springform pan with parchment paper.

Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines. I don't like using the processor for this, and frankly, you can't balk at a little light stirring.

Pour the cake mixture into the prepared pan and bake for 1 hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top from burning. Remove from the oven and leave to cool, in the pan on a rack. When the cake is cold, you can take it out of the pan. I think this is better a day after it's made, but I don't complain about eating it anytime.

I've also made this with an equal weight of oranges and lemons, in which case I increase the sugar to 1 1/4 cups and slightly Anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.

DO NOT BOIL the clementines! Microwave them for 4-6 minutes (cut a little slice in each one before hand) and they come out the same. I've made the cake 3 times- The first time I wasted 2 hours of my life and boiled them. Enjoy!<br />

I've made this cake many times and love it.  In fact, it's the ONLY cake I make. I sometimes add a handful of cranberries for color and a tang.  I've frosted it with a glaze, with powdered sugar, with chocolate or a drizzle of chocolate and decorated it with almonds, candied clementine and cranberries for color I like to make it a cake for "Adults" by making it several days before I plan on serving it, wrap it in heavy duty foil and slowly, so it soaks in all around rather than pooling on the bottom, add a shot of Cointreau or Triple Sec to it once or twice a day until ready to put it out..  Now that I can get enough meyer lemons, I think I'll try it with lemons and then spike it with Limoncello for a few days. I usually cut the amount of sugar in half and add a little stevia . . .  I like it most because it's not too sweet as written, but I have friends and relatives who like very sweet things, so sometimes I do make it sweeter. It's a "hall of famer" recipe in my kitchen.

Just got mine out of the oven.  For those of you who may not have a springform pan, a well buttered/floured baking dish works just as well :)

I made this cake for a party recently to accommodate a gluten sensitivity in my family. It was a big hit!! Everyone loved it, and it waz even better the next day! I boiled 5 clementines (didn't microwave), used a food processor, and a 9-inch springform.<div><br /></div><div>I also made a buttercream frosting using about a tbs of the Clementine infused boiled water and shredded coconut. I garnished the frosted cake with shredded almonds and a bit of cinnamon. Will definitely bake again!</div>

I am making this cake for the second time today. It was very delicious. I followed the directions from Nigella except I did microwave the clementines as per an earlier review. I also used a regular 8 inch round cake pan and there were no issues with getting the cake out of the pan. I drizzled with glaze using water, confectioner's sugar and some clementine juice with a bit of lemon juice as well. It was definitely more delicious the next day!

Followed Nigella's recipe' - absolutely loved this cake, ate with pistachio &amp; saffron icecream from Lidl, Baking again soon !!! ❤ 

I made this cake as directed, except with microwaving the clementines. I didn't have a food processor so I chopped the clementines tiny by hand after squeezing some of the juice out to pour into the batter. I also forgot to pick up a spring form pan so I used a round 8 inch cake pan. <br /><br /><div>The first day I thought it was a huge waste. It tasted like cornbread with orange flavor. But THEN! I put it in the fridge and waited a day. </div><div><br /></div><div>When I came back from work the next day and tried it again, it was actually delicious. More moist, flavorful, just totally worth the wait. </div><div><br /></div><div>I tried to share in my American workplace and most people were weirded out. It's just not something we eat here. But if you keep and open mind, it's very much worth it. What a good treat. Will definitely be making again. </div>

Outstanding cake recipe and so simple and easy to make. We loved this moist, orange-flavored cake and we are not gluten free or lactose intolerant. I weighed the ground almonds as per the tv episode to 250 grams and used that amount. I went and added the 1 and 1/4 cup regular sugar as per the written food network recipe, because although in the tv episode Nigella uses 225 grams of caster or super fine sugar, I only had regular sugar. Really wonderful, impressive results with this recipe. First time trying boiled fruit as the main ingredient in a cake, I would never have thought it could taste this amazing. Thank you Nigella. 

I make this cake regularly as my girlfriends just adore it.
We mostly have it as a desert when we have dinner on a Friday evening together.
It takes so little effort, you cook the clementines on a Wednesday evening, then they cool overnight, I do this whilst cooking the dinner that evening.
Then I make the cake on the Thursday afternoon, it takes minutes to add the rest of
the ingredients, and I can get on doing thing whilst it  bakes. Whilst it is still hot from the oven I smash 2 bars of Lindt Bitter Orange Chocolate and sprinkle it over it.
This forms tha topping. Then just before it sets again I mark it with a knife into portions.
It is always best left for 24hrs before you eat it, then it is heavenly!!!!
I serve it with either very good quality Vanilla ice cream or Extra thick Jersey Cream
from Loseleys. The flavours from the almonds and the clementines have merged and the cake has become beautifully moist by then.
Follow this and I promise you will not be disappointed ever again.

I absolutely ADORE this cake, and always receive glowing accolades for it. HOWEVER, the very first time I made this, the bitterness distressed me also. I have since discovered the way to solve this, and every attempt since then has been a TRIUMPH. Firstly, the fruit you choose is imperative. I would suggest that you only use MANDARINS or clementines. The trick is not to buy fruit which has a thick PITH. This is the cause for the bitterness. Squeeze out all excess water - THEN weigh the fruit. In Nigella's recipe on her website, she states to use 375g fruit (which is 70g/2oz less than a pound). I add a little more sugar if I am concerned that the fruit I chose will be bitter. I also add 1-2 tsp vanilla extract. The vanilla REALLY eliminates the bitterness and adds a depth of flavour. 

Believe it or not, the way you then mix the ingredients will greatly improve the  cake. With the drained cooled fruit, I cut them in half to remove seeds, then chop roughly, and blitz with an electric hand mixer (like the ones used to puree soups). Blend it COMPLETELY until you get no lumps of rind, and the fruit is just a lovely pale orange puree. Then blend in the sugar and vanilla. Carefully add one egg at a time and blend thoroughly with hand mixer after each addition. Measure out your almond meal and baking powder, and fold these into the wet ingredients. If you find it to be lumpy, get a hand whisk and lightly beat to get a smooth consistency. THE RESULT - a beautifully light and delicious cake that is gluten-free.

Today, I have made this mix into little cupcakes for my nephew's birthday, and baked for 20 mins. It should yield about 18 - 24 cupcakes depending on how much you fill them. Hope these suggestions help, because it really is a great recipe that's worth a shot.

Top 40 orange recipes recipes from across the web

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

Top Tags

Almond Citrus Olive Oil Cake

Mascarpone and Dark Chocolate Cream...

Barbecued Chinese Chicken Lettuce W...

Cranberry-Orange Sauce

Mulled Wine

Mulled Cider

Swordfish And Spaghetti With Citrus...

Orange-Cranberry Bundt Cake

Clementine Cake

Struffoli

Florentines (Italy)

Beet Sangria with Winesap Apples

Kao Neuw Kati: Sweet Sticky Rice De...

Roasted Chicken

Orange Sherbet

Chocolate Very Orangey Cookies

Candied Orange

Yang-Yang Crispy Beef

Salmon Fillet en Papillote with Jul...

Orange Banana Smoothie

Anna's Orange Marmalade

Orange Marmalade

Dutch Baby Pancake with Raspberry-O...

Classic Seelbach

Steamed orange puddings

Orange Vinaigrette

Sunny's Easy Holiday Spiral Ham

Orange Pound Cake

Orange Juice Challah

Mini Orange Chocolate Chunk Cake

Sheet Pan Chicken a L'Orange

Chipotle Orange Glazed Pork Chops

Kale Slaw

Farro Salad with Citrus Vinaigrette

Copycat Orange Julius

Roasted Olives with Orange and Rose...

Orange Chicken

Fresh Corn and Tomato Salad

Cranberry Orange Scones

Blood Orange Cosmos

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