It has been such a long time since I made a video in m YouTube channel. Though I had this video clipping ready before a month, I couldn’t find time to edit it and upload it. And also I my blog is giving me so many problems for the past two weeks. Even now I have some problem regarding YouTube and so I couldn’t attach the video here. I will give the link to the video below so that you can check it on my channel. I am trying really hard to rectify it.
Posts tagged ORANGE
Smoothies are so easy to make. Add whatever fruit you have it at hand with milk or yogurt and run it in a mixer. Your smoothie is ready in a minute. If you are following normal diet, add sugar as per your taste. But as I have mentioned earlier, I am on paleo diet and sugar is a great no no. Even fruits and milk has to be had in moderation . That is why we divided the amount given in the recipe into three portions and had it in the evening.
Savarin is an yeasted cake which uses a very rich dough which constitutes of eggs and butter. This month’s Daring Bakers challenge was hosted by Natalia of Gatti Fili e Farina and she challenged the daring bakers to bake Savarin. The dough is the same used for Rum Baba which is similar to Polish Babka. The savarin is usually baked in a bundt pan. When cool, it is immersed in a syrup. Then the crust is glazed with a jam. Then while serving the hole is filled with chantilly cream and fresh fruits. My actual challenge lied in replacing the eggs in the original recipe. Whenever I bake bread, I usually use curd and baking soda as the egg replacer. So for this recipe also I used curd. There were six eggs to be replaced in the recipe. As the given recipe made a huge savarin I halved the recipe and made 12 small savarins in muffin pan. I also used my new food processor to process the dough. As it is very sticky it will surely be very hard to make it by hand. With food processor it the kneading was done within 5 minutes. I also made a vanilla cream with china grass/ agar agar to serve the savarin with. As good strawberries are hard to get here, I served it along with mangoes and it was absolutely delicious. The texture of the cake turned out so nice and I am so so happy to have successfully replaced the eggs. I am linking this to yeastspotting
When going through many recipes for Christmas, I came across candied orange peel and candied lemon peel in every recipe. As we don’t get it here in Madurai, I thought of preparing it at home. I went through many blogs and all the recipes were similar with slight variations. So my preparation is a combination of the recipes I read. The process is quite simple and the time consumed is only for drying the peels. I started with 4 oranges which gave me a box full of peels. When chopped they came to 1 cup. I used my induction stove and set the timer so that I don’t forget the peels. It was interesting to prepare and I enjoyed it. I also used it in my bakes. As this is the first time I am using candied peel in my bakes, I was not sure of the taste it would give. It was full of orange flavour and had a crunch to it while biting through. I think I will do this often.
This is the dish selected for the Baking Eggless group challenge this month. The recipe is from Baking Obsession website and the members needed to recreate the biscotti with out using eggs. Biscotti is an Italian biscuit which has been baked twice. For me it is quite a challenge. Earlier when I tried biscottis, they cracked a lot and slicing them was so hard. They were very crumble and though they tasted good they were not up to the mark. So this time, I wanted to get it good. Even this time the biscotti cracked after the first baking and I had a tough time slicing it up. But the result after the second baking turned out much better than the last time. They were nice and crispy with a lot of flavours. Orange dominated other flavours. The original recipe had orange blossom water in it. As we don’t get orange blossom water in Madurai, I substituted it with orange essence. the crunchy pistachios and tangy apricots made the biscotti a beautiful experience. But still I am in the look out for the recipe in which the biscotti never cracks.
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All Purpose Flour/ Maida-1 2/3cup
Baking Powder-2 1/4tsp
Apple Cider Vinegar-1tsp
Fresh Orange Juice-1/4cup
Orange Zest from 1 orange
Fresh Orange Juice-2tbs
1. Preheat oven to 180C.
2. Grease and dust a 7 1/2″ square cake tin.
3. In a bowl add flour, corn flour and baking powder and mix well.
4. In another bowl add butter, sugar and beat until fluffy.
5. Add the milk, vinegar, essence, zest and orange juice and beat until light and fluffy.
6. Add the flour mixture and fold in.
7. Add chopped walnuts and fold.
8. Pour the batter into the prepared tin, smooth the top.
9. Bake for 25-30minutes or until a tooth pick inserted comes out clean. If the cake browns fast, cover the top with a foil to avoid it.
10. Remove cake from tin and place on wire rack and wait until it becomes warm.
11. Place the cake on the serving plate. Prick all over with a tooth pick and pour 2-3tbs of orange juice on it. The cake will soak up the juice.
12. Mix icing sugar and orange juice for icing.
13. Pour it on the cake and set it aside until completely cool.
14. Slice it up and serve.