Best Orange Filling Recipes

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LEMON CAKE WITH LEMON FILLING AND LEMON ORANGE FROSTING



Lemon Cake with Lemon Filling and Lemon Orange Frosting image

This is an old recipe and it is a lemon cake with lemon jelly filling and lemon orange frosting.

Provided by Carol

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h

Yield 12

Number Of Ingredients 19

2 cups sifted all-purpose flour
½ teaspoon cream of tartar
1 ½ teaspoons baking powder
8 eggs
2 cups white sugar
1 ½ tablespoons grated lemon zest
⅛ teaspoon salt
6 egg yolks
2 cups white sugar
3 tablespoons grated lemon zest
4 lemons, juiced
½ cup butter
¼ cup butter
6 cups sifted confectioners' sugar
1 egg yolk
2 tablespoons lemon juice
4 tablespoons orange juice
1 ½ tablespoons grated lemon zest
3 tablespoons grated orange zest

Steps:

  • Grease and flour four 9 inch cake pans. Preheat oven to 325 degrees F (165 degrees C). Sift together flour, cream of tartar, and baking powder four times. Set aside.
  • Beat 8 egg yolks with a rotary or electric beater until very thick, light, and creamy. Add the 2 cups sugar, a few tablespoons at a time, and continue beating until mixture is smooth and pale yellow. Stir in 1 grated lemon rind and juice of 1 lemon. Quickly fold in the flour mixture until well incorporated.
  • In a large glass or metal mixing bowl, whip the 8 egg whites until peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
  • Spoon into cake pans and bake for 20 to 25 minutes or until cake begins to pull away from sides of pans. Loosen edges with a knife and turn out on cake racks to cool while you prepare the filling and frosting.
  • To Make Lemon Jelly Filling: Mix 6 egg yolks with 2 cups sugar, grated rind of 2 lemons, and juice of 4 lemons. Cook over boiling water, stirring constantly, until sugar dissolves. Add 1/2 cup butter and continue cooking, stirring constantly, for 20 minutes or until filling is smooth and very thick. Cool, then spread between layers of cooled cake.
  • To Make Lemon-Orange Frosting: Beat the 1/4 cup butter until it has the appearance of thick cream, stir in 6 cups confectioners sugar, a little at a time, and continue working until mixture is very smooth. Beat in 1 egg yolk and 2 tablespoons lemon juice. Stir in enough orange juice to make a spreadable frosting, then add grated rind of 1 lemon and 2 grated orange rinds. Spread on sides and top of cake.

Nutrition Facts : Calories 771.3 calories, Carbohydrate 151.3 g, Cholesterol 273.4 mg, Fat 17.8 g, Fiber 2.8 g, Protein 8.5 g, SaturatedFat 9.3 g, Sodium 205.1 mg, Sugar 129 g

CHOCOLATE CUPCAKES WITH A CHOCOLATE, ORANGE AND CLOVE INFUSED GANACHE FILLING AND A CHINESE SPICED TEA BUTTERCREAM



Chocolate Cupcakes with a Chocolate, Orange and Clove Infused Ganache Filling and a Chinese Spiced Tea Buttercream image

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 24 cupcakes

Number Of Ingredients 30

1 pound granulated sugar
10 ounces all-purpose flour
8 fluid ounces buttermilk
4 fluid ounces canola oil
3 1/2 ounces cocoa powder, such as Valrhona
1/2 fluid ounce Madagascar bourbon vanilla extract
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine salt
2 eggs
Chocolate, Orange and Clove Infused Ganache Filling, recipe follows
Chinese Spiced Tea Buttercream, recipe follows
Chocolate curls, for garnish
Orange sugar crystals, for garnish
1 pound granulated sugar
4 ounces cocoa powder, such as Valrhona
2 ounces cornstarch
1/2 teaspoon fine salt
6 ounces dark chocolate, such as Valrhona
4 ounces unsalted butter
2 fluid ounces orange liqueur, such as Grand Marnier
1 tablespoon ground cloves
1/2 teaspoon orange oil
8 ounces granulated sugar
4 ounces egg whites
2 pounds unsalted butter, at room temperature
1 pound confectioners' sugar
3 tablespoons loose Chinese mandarin orange tea
1 tablespoon loose Chinese mandarin orange tea, ground in a food processor and sifted to remove larger pieces
1 tablespoon Madagascar bourbon vanilla extract

Steps:

  • Preheat the oven to 325 degrees F. Line a cupcake pan with 24 regular-size cupcake liners.
  • Combine the granulated sugar, flour, buttermilk, 8 fluid ounces water, oil, cocoa powder, vanilla extract, baking soda, baking powder, salt and eggs in a mixer and whisk on speed 1 until all the ingredients are incorporated. Scrape down the sides of the bowl with a spatula and mix on speed 2 until the batter is lump free.
  • Fill the cupcake liners half full with the chocolate batter and bake for 25 minutes, rotating halfway through the bake time. Cool the cupcakes completely.
  • To assemble: Place the Chocolate, Orange and Clove Infused Ganache filling into a piping bag and squeeze a small amount of the filling into the centers of the cooled cupcakes. Also pipe a small circle of this ganache around the top edge of the cupcake (so you can see the filling even after it is frosted). Generously pipe the Chinese Spiced Tea Buttercream on top. Garnish with chocolate curls and orange sugar crystals.
  • In a large pot, whisk together the granulated sugar, cocoa powder, cornstarch and fine salt. Once mixed together, add 10 ounces water and whisk until smooth. Cook over medium-high heat until the mixture comes to a boil. Continue whisking for 1 minute. Remove the pot from the heat and add the dark chocolate, butter, orange liqueur, orange oil, ground cloves and orange oil. Allow the mixture to cool.
  • In a medium pot, combine the granulated sugar with enough water to make the mixture resemble wet sand. Place this pot over medium-high heat and cook to 235 degrees F.
  • While the sugar cooks, begin whipping the egg whites in a stand mixer with the whisk attachment to full volume.
  • Once the temperature of the sugar reaches 235 degrees F (soft ball stage), pour the sugar into the egg whites. Continue whipping until the mixture cools to just above body temperature, about 4 minutes.
  • Slowly add in 1 pound butter (about 4 ounce pieces at a time). After each addition, allow the butter to mix in almost completely before adding more. The mixture should separate and come back together.
  • In a small saucepan, heat 8 ounces water to a boil. Remove from the heat and add the loose tea (not the ground tea). Steep for 10 minutes. After 10 minutes, strain into a separate bowl.
  • Once the butter mixture has come back together, remove the whisk attachment and replace with a paddle. Add in the remaining 1 pound butter, confectioners' sugar, steeped tea and ground tea. Paddle this mixture until light and fluffy, about 5 minutes.

CHOCOLATE-DIPPED CANNOLI WITH ORANGE RICOTTA FILLING



Chocolate-Dipped Cannoli with Orange Ricotta Filling image

Provided by Tyler Florence

Categories     dessert

Time 1h25m

Yield 8 cannoli

Number Of Ingredients 7

8 store-bought cannoli shells
1 (12-ounce) bag semisweet chocolate chips
1 quart good-quality ricotta cheese
2 cups confectioners' sugar
1 teaspoon fresh orange zest
1/4 cup chopped citron (candied orange peel)
2 teaspoons vanilla extract

Steps:

  • For the chocolate:
  • Melt chocolate over a double boiler and dip half of each cannoli shell in the chocolate. Allow any excess chocolate to drip off then lay shells out on a silpat or waxed paper-lined tray to set while you prepare the filling.
  • For the filling:
  • Line a colander with cheesecloth, add the ricotta and let drain until very dry. Squeeze out any excess moisture in cheesecloth. Place the ricotta into the bowl of a stand mixer and beat on high for 5 to 7 minutes until light and fluffy. Add sugar, orange zest, chopped citron and vanilla extract, then mix on medium until just combined. Place the filling into a piping bag and fill chocolate dipped cannoli with the mixture. Serve as soon as possible.

FRESH COCONUT CAKE WITH RUM AND ORANGE FILLING



Fresh Coconut Cake with Rum and Orange Filling image

Number Of Ingredients 24

3/4 cup butter, softened
1 1/2 cups sugar
2 eggs, separated
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
1 orange rind, grated
-----------------------
1/4 cup orange juice
1/2 cup rum
-----------------------
1 cup sugar
1/4 teaspoon salt
4 tablespoons cornstarch
1 cup orange juice
2 tablespoons butter
1 orange rind, grated
2 tablespoons lemon juice
-----------------------
8 ounces heavy cream
2 teaspoons rum
1/3 cup sugar
grated meat of 1 fresh coconut

Steps:

  • Preheat oven to 350°. Grease the bottom of two 9-inch cake pans. Cut wax paper to fit the bottoms, and grease and flour the wax paper. Cream the butter and sugar until light and fluffy. Beat in egg yolks one at a time. Sift the flour, baking powder, and salt together. Add alternately with milk, beginning and ending with dry ingredients. Whip egg whites until stiff but not dry. Fold into the cake batter along with the grated orange rind. Pour the batter into the pans and bake at 350° for about 25 minutes or until a toothpick inserted in the middle comes out clean. Let the cakes cool in the pans for a few minutes, invert onto rack, and peel off wax paper. ----------------------- Slice the layers in half to get 4 thin layers, prick with a fork, and drizzle with the mixture of orange juice and rum. Set aside. ----------------------- In saucepan, blend sugar with salt and cornstarch until mixture is smooth. Gradually add orange juice and bring to a boil on top of stove. Boil 1 - 2 minutes, remove from heat, and stir in butter, orange rind, and lemon juice. Cool. Spread 1/3 of mixture on first layer; stack second and third layers, repeating process. Add fourth layer. ----------------------- Whip cream until soft peaks form and add rum and sugar. Continue to whip until stiff. Spread over cake and pat shredded coconut onto sides and top. Yields one 4-layer 9-inch cake.

Nutrition Facts : Nutritional Facts Serves

ORANGE MASCARPONE FILLING



Orange Mascarpone Filling image

Use this to make our Orange-Walnut Buche de Noel.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for 1 twelve-inch log

Number Of Ingredients 7

8 ounces mascarpone cheese, room temperature
8 ounces cream cheese, room temperature
1/2 cup sugar
1 tablespoon finely grated orange zest
1 tablespoon Cointreau, or other orange-flavored liqueur
1 teaspoon pure vanilla extract
1 cup heavy cream, whipped to soft peaks

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, beat all ingredients except heavy cream, until smooth. Gently fold in whipped cream. Use immediately, or refrigerate, covered, up to 3 days.

ORANGE CREAM DREAM CUPCAKES W/FILLING



Orange Cream Dream Cupcakes W/Filling image

I got this idea after experimenting with my vanilla frappuccino cupcakes and filling. The icing is an orange flavored butter cream, the cupcakes themselves lightly orange flavored and the cream filling, in this case is just ordinary whipped topping with part of the icing recipe used in this. Please see my vanilla frappuccino recipe if you would like home made cream filling. Enjoy! And I welcome criticism. Can't improve if no input!

Provided by MoonlitYueh

Categories     Dessert

Time 40m

Yield 30 cupcakes

Number Of Ingredients 18

2 1/2 cups all-purpose flour (start cupcake)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/2 cup sour cream
3 drops orange food coloring (optional)
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon orange extract (end cupcake)
2 cups unsalted butter, softened (start icing)
4 cups confectioners' sugar
2 teaspoons vanilla extract
2 tablespoons water
1 teaspoon orange extract
3 drops orange food coloring (optional, end icing)
2 cups non-dairy whipped topping (start filling)
1 cup of left over orange buttercream frosting (from above. see instructions, end filling)

Steps:

  • Cupcakes: Preheat oven to 350°F Prepare baking pans with cupcake liners.
  • In a large bowl, whisk baking soda, flour and salt. In a small bowl, combine the buttermilk and sour cream; set aside.
  • In separate bowl, using an electric mixer at medium speed, beat butter until smooth. Slowly add sugar, beat until light and fluffy. Add eggs one at a time.
  • Add extract and 2 to 4 drops food coloring (optional), mixing well.
  • Add flour mixture alternating with buttermilk mixture. Mix until well combined.
  • Pour into baking cups to 3/4 full. Bake approximately 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Remove from oven, and allow to cool completely on wire rack before assembling.
  • Orange Buttercream Frosting: Blend butter until smooth; slowly add confectioners' sugar until combined. Add vanilla and water; mix at low speed 1 minute, then at high speed for 5 minutes. Set aside 1 cup frosting. Add extract and food coloring to remaining frosting, mixing well.
  • Vanilla Buttercream Filling: In a medium bowl, fold in non-dairy whipped topping, 1/2 cup at a time, into the 1 cup of reserved frosting. Whisk until smooth.
  • To assemble cupcakes: Fill a pastry bag fitted with a large open star tip with Vanilla Buttercream Filling. Insert the tip halfway into the center of the baked cupcake; press until the top of cupcake begins to rise slightly. After filling cupcakes, frost as desired.

Nutrition Facts : Calories 351.4, Fat 21.2, SaturatedFat 13.4, Cholesterol 75.8, Sodium 82.7, Carbohydrate 38.9, Fiber 0.3, Sugar 30.6, Protein 2.4

LACE COOKIES WITH ORANGE-MASCARPONE FILLING AND RASPBERRIES



Lace Cookies with Orange-Mascarpone Filling and Raspberries image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 24 to 30 cookies about 2 1/2 to 3 inches in diameter

Number Of Ingredients 14

1/2 cup pecans
1/2 cup sugar
4 tablespoons (1/2 stick) unsalted butter, softened
1 tablespoon unbleached all-purpose flour
1 1/2 teaspoons molasses
1 tablespoon heavy cream
1/8 teaspoon pure vanilla extract
1/2 cup heavy cream, chilled
4 ounces (1/2 cup) mascarpone, at room temperature
1 tablespoon orange flavored liqueur (recommended: Grand Marnier)
1 teaspoon sugar
1/2 teaspoon finely grated orange zest (preferably mandarin orange)
2 half-pints raspberries, rinsed and dried (2 cups)
Fresh mint leaves, for garnish

Steps:

  • For the Lace Cookies:
  • Preheat oven to 350 degrees F.
  • Line an 18 by 12-inch baking sheet with aluminum foil.
  • Place the pecans and sugar in the work bowl of a food processor fitted with a steel blade and process until the nuts are coarsely chopped. Add the butter, flour, molasses, cream, and vanilla and process until well mixed and the nuts are finely chopped. Transfer the dough to a bowl.
  • Place heaping tablespoonfuls of the dough on the foil-lined baking sheet, spacing the cookies far apart and leaving lots of room to expand¿makes only 6 cookies at a time.
  • Place in the oven and bake for 10 minutes, or until bubbly all over and golden brown. Watch the cookies carefully, as they turn from brown to burned very quickly; the baking time may need to be adjusted according to your oven. Remove from the oven and place, still on the foil, on a cake rack to cool completely. Continue to bake the cookies in batches until all the dough is used. (Make extra cookies, as they are very fragile and break easily.) Once they are cooled, very carefully peel the foil away from the back of the lace cookies; it is very easy to break the cookies. If holding the cookies for any length of time, place in an airtight container.
  • For the Orange Mascarpone Filling:
  • Place the cream in a small bowl and whip by hand or with an electric mixer until fairly stiff. Using a whisk, stir in the mascarpone, liqueur, sugar, and orange zest until the mixture is smooth. Be careful not to over mix, because the mascarpone might separate. Use immediately, or set aside and refrigerate for up to 3 hours.
  • To assemble, place 1 lace cookie on a dessert plate. Spread 1 tablespoon of the filling gently over the cookie, or pipe, using a pastry bag. Place 4 raspberries, equally spaced, on the filling. Place a third cookie on top of the raspberries and top with 1 tablespoon of the filling. Repeat with the remaining cookies and filling.
  • Garnish each dessert with 3 or 4 raspberries and a mint sprig. Serve immediately.

DATE ORANGE FILLING FOR HAMANTASCHEN



Date Orange Filling for Hamantaschen image

Categories     Citrus     Fruit     Dessert     Quick & Easy     Purim     Orange     Date     Kosher     Gourmet     Fat Free     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 1 1/2 cups

Number Of Ingredients 6

1 1/4 cups packed pitted dates (about 10 ounces)
1 teaspoon packed finely grated fresh orange zest
1/3 cup fresh orange juice
3/4 teaspoon cinnamon
1/4 teaspoon almond extract
1 to 2 tablespoons water if necessary

Steps:

  • In a food processor blend together all filling ingredients except water until an almost smooth, jamlike consistency. If date mixture is very dry blend in water, 1 tablespoon at a time. Filling may be made 2 days ahead and chilled, covered.

ORANGE SCONE WEDGES WITH CREAM CHEESE FILLING



Orange Scone Wedges with Cream Cheese Filling image

Surprise-these scones have their cream built right in! Grated orange peel gives both the filling and the scone itself sweet citrus appeal.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 12

Number Of Ingredients 13

6 oz cream cheese, softened
1/4 cup granulated sugar
1 tablespoon grated orange peel
1 3/4 cups Gold Medal™ all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons firm butter or margarine
1 tablespoon grated orange peel
1/4 cup whipping cream
1 egg
1 egg, beaten
2 tablespoons coarse white sugar

Steps:

  • Heat oven to 400°F. In small bowl, beat all filling ingredients with electric mixer on medium speed until smooth; set aside.
  • In large bowl, mix flour, 3 tablespoons sugar, the baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions) until mixture looks like fine crumbs. Stir in 1 tablespoon orange peel, whipping cream and 1 egg.
  • Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Divide dough in half. Pat or roll each half into 9-inch round, about 1/4 inch thick. Spread filling over half of each round.
  • Fold each dough round in half over filling. With sharp knife, cut each half-round into 6 wedges. On ungreased cookie sheet, place wedges 1 inch apart. Brush tops with beaten egg; sprinkle with coarse sugar.
  • Bake 10 to 15 minutes or until light golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm.

Nutrition Facts : Calories 230, Carbohydrate 24 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Scone, Sodium 230 mg, Sugar 10 g, TransFat 1/2 g

TRIPLE-LAYER WHITE CAKE WITH ORANGE CURD FILLING AND FROSTING



Triple-Layer White Cake with Orange Curd Filling and Frosting image

Categories     Cake     Fruit Juice     Mixer     Citrus     Egg     Dessert     Bake     Orange     Winter     Sour Cream     Double Boiler     Bon Appétit

Yield Makes 10 to 12 servings

Number Of Ingredients 25

Orange curd
1/4 cup fresh lemon juice
2 teaspoons unflavored gelatin
1 1/2 cups sugar
1 cup orange juice
9 large egg yolks
3 tablespoons grated orange peel
2 teaspoons grated lemon peel
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
Cake
2 3/4 cups cake flour
1 1/4 cups plus 2/3 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup vegetable oil
4 large egg yolks
6 tablespoons sour cream
1/2 cup plus 1 tablespoon whole milk
2 teaspoons grated orange peel
1 1/2 teaspoons vanilla extract
6 large egg whites
Frosting
10 ounces cream cheese, room temperature
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 2/3 cups powdered sugar

Steps:

  • For orange curd:
  • Place lemon juice in small bowl or custard cup. Sprinkle gelatin over. Let stand 15 minutes.
  • Whisk sugar, orange juice, yolks, orange peel, and lemon peel in heavy large saucepan to blend. Add butter. Whisk over medium heat until curd thickens and bubbles begin to appear at edges, about 9 minutes. Remove from heat. Add gelatin mixture. Whisk until gelatin dissolves. Transfer curd to small bowl. Press plastic wrap onto surface of curd. Chill overnight.
  • For cake:
  • Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift flour, 1 1/4 cups sugar, baking powder, and salt into medium bowl. Whisk oil and egg yolks in large bowl until well blended. Whisk in sour cream, then milk, orange peel, and vanilla. Whisk in dry ingredients in 3 additions. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 2/3 cup sugar, beating until whites are stiff but not dry; fold into batter in 4 additions. Divide batter among prepared pans.
  • Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool cakes in pans 5 minutes. Cut around pan sides. Turn cakes out onto racks and cool completely. Place 1 cake layer, flat side up, on 8-inch tart pan bottom or platter. Spread 1 cup curd over. Top with second cake layer, flat side down. Spread 1 cup curd over. Top with third cake layer, flat side down. Cover; refrigerate assembled cake.
  • For frosting:
  • Using electric mixer, beat cream cheese and butter in medium bowl until smooth. Beat in powdered sugar, then 3/4 cup orange curd. Spread frosting over cake. (Can be made 1 day ahead. Cover with cake dome; refrigerate.)

ORANGE CITRUS CAKE FILLING



Orange Citrus Cake Filling image

This is a good filling to use between layer cakes, and is prepared using basically the same method as a lemon pie filling. There should be enough mixture to fill two layers. Prep time includes chilling time.

Provided by Kittencalrecipezazz

Categories     Dessert

Time P3DT3h

Yield 4 cups (approx)

Number Of Ingredients 9

2 large eggs
3/4 cup sugar
1/4 cup cornstarch
1 pinch salt
3/4 cup water
1/2 cup fresh orange juice
1/4 cup lemon juice
2 -3 teaspoons finely grated orange zest
3 tablespoons butter

Steps:

  • In a Pyrex or heatproof bowl whisk the eggs very well.
  • Using a whisk stir together sugar, cornstarch and a pinch of salt in a heavy 2-quart saucepan, the whisk in water, orange juice, lemon juice and zest until smooth; bring to a boil over medium heat, whisking constantly.
  • Reduce heat and cook at just a bare simmer whisking constantly for about 2 minutes (the mixture will be thick).
  • Add in HALF of the hot juice mixture into the eggs in a slow stream, whisking continuously.
  • Whisk the egg mixture back into the juice mixture in the saucepan (this is called tempering) cook over medium-low heat whisking just until it reaches a boil.
  • Remove pan from heat and add in butter, mixing until melted.
  • Cover the surface with buttered piece of wax paper (butter side down) and chill until cold about 1 hour.

SWEDISH MERINGUE CAKE WITH STRAWBERRIES AND ORANGE FILLING



Swedish Meringue Cake with Strawberries and Orange Filling image

Categories     Cake     Milk/Cream     Egg     Dessert     Bake     Strawberry     Orange     Almond     Gourmet

Number Of Ingredients 20

1 1/2 cups cake flour (not self-rising)
1 1/2 teaspoons double-acting baking powder
1/4 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 3/4 cups sugar
6 large eggs, separated
1 teaspoon vanilla
1/2 cup milk
1/2 cup sliced blanched almonds, ground fine in an electric coffee or spice grinder
For the orange filling
1/2 cup sugar
3 tablespoons cornstarch
1 teaspoon freshly grated orange zest
1/2 teaspoon freshly grated lemon zest
3/4 cup fresh orange juice
2 tablespoons fresh lemon juice
2 large egg yolks
1 1/2 pints strawberries, reserving 11 whole berries for garnish and the remaining ones chopped fine
1 cup well-chilled heavy cream
2 tablespoons confectioners' sugar

Steps:

  • Line the bottoms of 3 buttered 9- by 2-inch cake pans with rounds of wax paper, butter the paper, and dust the pans with flour, knocking out the excess. Into a bowl sift together the flour, the baking powder, and the salt. In the bowl of an electric mixer cream together the butter and 3/4 cup of the sugar until mixture is light and fluffy, add the egg yolks, 1 at a time, beating well after each addition, and beat in the vanilla. Add the flour mixture and the milk in batches, beginning and ending with the flour mixture and beating well after each addition, and divide the batter among the prepared pans, spreading and smoothing it.
  • In the cleaned bowl with cleaned beaters beat the egg whites with a pinch of salt until they hold soft peaks, add the remaining 1 cup sugar, a little at a time, and beat the meringue until it just holds stiff peaks. Fold in the almonds gently but thoroughly. (Do not beat in the almonds.) Spread the meringue over the batter, smoothing it, and bake the layers in the middle of a preheated 350°F. oven for 30 to 35 minutes, or until a tester comes out clean. Let the layers cool in the pans on a rack. Run a knife around the edges, invert the layers onto rack, and discard the wax paper. The cake layers may be made 1 day in advance and kept wrapped in plastic wrap.
  • Make the orange filling:
  • In a heavy saucepan whisk together the sugar, the cornstarch, and a pinch of salt. In a bowl whisk together the zests, the juices, and the yolks and whisk the yolk mixture into the sugar mixture until the mixture is combined well. Bring the mixture to a boil, whisking, boil it gently, whisking, for 2 minutes, and let it cool, whisking occasionally.
  • Arrange one of the layers, meringue side up, on a serving plate, spread half the orange filling on it, and spread half the chopped strawberries on the filling. Arrange another layer, meringue side up, on the strawberries, spread the remaining filling on it, and spread the remaining chopped strawberries on the filling. Arrange the remaining layer, meringue side up, on the strawberries. The cake may be assembled up to this point 6 hours in advance and kept covered with plastic wrap and chilled.
  • In a bowl with an electric mixer beat the cream until it holds soft peaks, beat in the confectioners' sugar, and beat the cream until it holds stiff peaks. Transfer the cream to a pastry bag fitted with a star tip and pipe a circle of it decoratively around the top edge of the cake. Pipe another circle of cream 1 inch inside the first circle, pipe a rosette in the center, and pipe another circle of cream around the base of the cake. Quarter lengthwise 10 of the reserved strawberries, arrange them decoratively inside the concentric circles, and arrange the remaining strawberry on the rosette.

FRENCH TOAST WITH BANANA-ORANGE FILLING



French Toast with Banana-Orange Filling image

Provided by Matthew Mitchell

Categories     Egg     Fruit     Breakfast     Brunch     Low Fat     Kid-Friendly     Yogurt     Orange     Raisin     Banana     Bon Appétit     Colorado     Small Plates

Yield Serves 2

Number Of Ingredients 8

1/2 cup plain low-fat yogurt
2 tablespoons pure maple syrup
1 medium-size ripe banana
2 teaspoons frozen orange juice concentrate, thawed
4 slices cinnamon raisin bread
2 egg whites
1/4 cup low-fat milk
1 tablespoon butter

Steps:

  • Whisk yogurt and maple syrup to blend in small bowl. Set aside.
  • Combine banana and orange concentrate in medium bowl. Using fork, mash to coarse paste. Spread banana mixture on two bread slices. Top each with a second bread slice, pressing to adhere. Beat whites and milk in shallow bowl to blend.
  • Melt butter in large nonstick skillet over medium heat. Dip both sides of each sandwich briefly into milk mixture and add to skillet. Cook until brown, about 3 minutes per side.
  • Transfer French toast to plates. Serve with maple yogurt.

LEMON ORANGE FILLING



Lemon Orange Filling image

This is a creamy citrus filling. If you want a stronger flavor, use 1 tablespoon lemon juice, 3 tablespoons orange juice, and 1 teaspoon grated orange rind.

Provided by Carol

Categories     Desserts     Fillings     Fruit Fillings

Yield 8

Number Of Ingredients 8

¾ cup white sugar
¼ cup all-purpose flour
⅓ cup water
1 egg
1 egg yolk
3 tablespoons butter
2 tablespoons lemon juice
2 tablespoons orange juice

Steps:

  • Combine sugar and flour in a saucepan. Add water gradually, stirring constantly. Slightly beat the egg and yolk, and add with butter, lemon juice, and orange juice to the saucepan. Mix well. Cook and stir over medium heat until mixture comes to a boil and is thickened - about 7 minutes. Cool before spreading on cake.

Nutrition Facts : Calories 143.2 calories, Carbohydrate 22.6 g, Cholesterol 60.3 mg, Fat 5.5 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 3.1 g, Sodium 40.6 mg, Sugar 19.2 g

CLASSIC PUMPKIN ROLL WITH ORANGE CREAM CHEESE FILLING RECIPE - (4.4/5)



Classic Pumpkin Roll with Orange Cream Cheese Filling Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 20

CAKE:
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
FILLING:
1 (8-ounce) package cream cheese, room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
2 tablespoons fresh orange zest (optional)
1/4 teaspoon pure orange extract (optional)
Powdered sugar (optional for decoration)

Steps:

  • Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. Filling: Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract and orange zest and extract (if using) in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. Cooking tip: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

CHOCOLATE CAKE WITH ORANGE CURD FILLING RECIPE - (3.2/5)



Chocolate Cake with Orange Curd Filling Recipe - (3.2/5) image

Provided by kmad

Number Of Ingredients 22

FOR THE FROSTING
16 ounces semisweet chocolate, very finely chopped
2 2/3 cups heavy cream
1 teaspoon light corn syrup
FOR THE CAKE
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
1 1/2 cups all-purpose flour, plus more for pans
1 1/2 cups cake flour, not self-rising
1 tablespoon baking powder
1 teaspoon salt
1 3/4 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk
FOR THE ORANGE CURD
12 large egg yolks
Zest of 2 oranges
1/4 cup plus 2 tablespoons freshly squeezed orange juice
1/2 cup plus 1 tablespoon freshly squeezed lemon juice
1 1/2 cups sugar
1/4 teaspoon coarse salt
1 cup (2 sticks), plus 5 tablespoons unsalted butter, cold, cut into small pieces

Steps:

  • 1.Make the frosting: Place chocolate in a medium heatproof bowl. In a heavy saucepan over medium heat, bring cream to a boil and immediately remove from heat. Pour over chocolate and let sit, undisturbed, for 3 minutes. Gently whisk until combined and smooth. Whisk in the corn syrup. 2.Let cool to room temperature, then transfer ganache to refrigerator and chill, stirring frequently and scraping the sides of the bowl with a spatula, until slightly stiff and cool enough to spread, about 1 hour. If frosting becomes too firm, briefly place bowl over a saucepan of simmering water and stir until desired consistency is reached. Frosting should be smooth and spreadable, but not runny. 3.Make the cake: Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans; line the bottoms with parchment paper. Butter parchment and dust with flour, tapping out excess; set aside. Into a medium bowl, sift together flours, baking powder, and salt; set aside. 4.In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, and then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition. 5.Divide the batter between the prepared pans and smooth with an offset spatula. Bake, rotating the pans halfway through, until the cakes are golden brown and a cake tester inserted in the centers comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto the rack; peel off the parchment. Re-invert cakes and let them cool completely, top sides up. 6.Make the orange curd: Combine yolks, orange zest, orange juice, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon or heatproof spatula (be sure to scrape the sides of the pan), until the mixture is thick, about 8 to 10 minutes. Let mixture come to a vigorous simmer and cook, continually scraping sides of pan, for 2 minutes. 7.Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. If desired, strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin forming. Refrigerate until chilled and very firm, at least 2 hours or up to 1 1/2 weeks. 8.Assemble cake: Using a serrated knife, trim the tops of the cakes to make level. Split each layer into two, for a total of four. Place bottom layer on a rotating cake stand and with an offset spatula, carefully top with 1/2 cup of orange curd, leaving a 1-inch border. Place the second cake layer on top, spread with another 3/4 cup of the orange curd. Repeat with the third layer; top with the final cake layer. Insert 3 wooden skewers into the top of the cake to secure. 9.For the crumb coat, spread the entire cake with a thin coat of frosting using an offset spatula. Chill for at least 30 minutes. 10.Spread the entire cake with remaining frosting, swirling to coat in a decorative fashion. Serve immediately, or refrigerate, covered with a cake dome. Let sit at room temperature for about 20 minutes before serving.

GINGERSNAPS WITH ORANGE-GINGER CREAM FILLING



Gingersnaps With Orange-Ginger Cream Filling image

What could male a zingy gingersnap even better? Sweet creamy frosting sandwiched between two gingersnaps! From Great Food in the February, 2008 issue of O, The Oprah Magazine, created by Rori Trovato. Chill the cookie dough for at least 30 minutes or up to a day.

Provided by Manami

Categories     Dessert

Time 1h

Yield 20 cookies

Number Of Ingredients 19

2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
12 tablespoons unsalted butter, room temperature (1 to 1/2 sticks)
1/2 cup firmly packed dark brown sugar
1 cup granulated sugar
1/4 cup molasses
1 large egg
1/2 teaspoon vanilla extract
1/4 cup cream cheese
2 tablespoons unsalted butter, room temperature
1/2 teaspoon vanilla extract
1 teaspoon grated orange zest
1 teaspoon orange juice
1/2 teaspoon ground ginger
1 3/4 cups powdered sugar, plus more as needed

Steps:

  • TO MAKE THE COOKIES:.
  • In a medium bowl, combine flour, baking soda, cinnamon, ginger, cloves, and salt; set aside.
  • In the bowl of an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until fluffy, about 2 minutes.
  • Add molasses, egg, and vanilla, and beat at medium-high until incorporated, about 30 seconds.
  • Reduce speed to low; add flour mixture and mix until well combined.
  • Cover and chill at least 30 minutes or up to 1 day.
  • Preheat oven to 350°F
  • Place remaining 1/2 cup granulated sugar in a shallow bowl.
  • Shape dough into 1-inch balls; roll in sugar to coat.
  • Arrange about 2 inches apart on 2 ungreased baking sheets.
  • Using the bottom of a glass that has been lightly greased, then dipped in sugar, flatten dough into 1/4-inch-thick disks.
  • Bake 13 to 15 minutes, or until firm.
  • Remove from oven and immediately transfer cookies to a cooling rack.
  • TO MAKE THE FILLING:.
  • In a medium bowl, combine all ingredients; mix until smooth, adding more powdered sugar as needed (filling should have consistency of very thick frosting).
  • With a small spatula, frost bottoms of half the cookies (about 1teaspoon filling each); top with remaining cookies (so bottom sides are together) to make sandwich cookies.
  • *The fresh ginger should be peeled unless otherwise noted. To grate fresh ginger, use a microplane grater or a triangular ginger grater, which will catch unwanted ginger fibers in its teeth, leaving behind a juicy, concentrated pulp.

ORANGE FILLING



Orange Filling image

Make and share this Orange Filling recipe from Food.com.

Provided by Traci Jeff Poole2

Categories     Dessert

Time 20m

Yield 1 cup

Number Of Ingredients 6

6 tablespoons sugar
3 tablespoons cornstarch
1 egg yolk
1 cup orange juice
1 tablespoon butter
1/2 teaspoon orange rind, grated

Steps:

  • Mix sugar and corn starch in double boiler.
  • Add beaten egg yolk and orange juice. Cook for 10 - 15 minutes or until thick.
  • Remove from heat, add butter and peel.
  • Cool.
  • Lemon Cream Filling 1 egg yolk, beaten 1/2 cup sugar 2 Tbsp corn starch 1/4 cup lemon juice 1/8 tsp grated lemon peel 1/2 tsp butter 1/2 cup water.
  • Combine yolk, sugar, corn starch, 1/2 cup water, lemon juice, lemon peel and cook in double boiler for 15 minutes. Add butter.
  • Cool.

WHITE CAKE/CRANBERRY FILLING & ORANGE BUTTERCREAM



WHITE CAKE/CRANBERRY FILLING & ORANGE BUTTERCREAM image

Another truly decadent cake that will be the hit of any party, hands down. I'm going to be busy in January! Recipe & Photo: Southern Living Magazine 12-16-14

Provided by Ellen Bales

Categories     Cakes

Time 10h40m

Number Of Ingredients 24

BASIC WHITE CAKE
1 c (2 sticks) butter, softened
2 c sugar
1 Tbsp loosely packed orange zest
1 tsp vanilla extract
3-1/2 c all purpose flour
1 Tbsp baking powder
1/4 tsp salt
1 c milk
8 large egg whites
shortening
FILLING
1 jar(s) (12 oz.) cherry preserves
3/4 c granulated sugar
1/4 c fresh orange juice
3-1/2 c fresh cranberries
BUTTERCREAM FROSTING
1 c (2 sticks) butter, softened
1 pkg (8 oz.) cream cheese, softened
1/4 tsp salt
1 pkg (32 oz.) powdered sugar
2 Tbsp fresh orange juice
1 tsp vanilla extract
1 to 2 Tbsp milk (optional)

Steps:

  • 1. FOR CAKE: Beat butter at medium speed with an elecric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add orange zest and vanilla; beat until blended.
  • 2. Combine flour and next 2 ingredients; add to butter mixture alternately with milk; beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
  • 3. Beat egg whites at high speed until stiff peaks form. Stir egg whites into batter in 3 batches. Spoon into 3 greased (with shortening) and floured 9-inch round cake pans.
  • 4. Bake in a preheated 325º oven for 25 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour).
  • 5. FOR FILLING: Bring first 3 ingredients and 3 cups of cranberries to a boil in a medium saucepan over medium-high heat. Boil, stirring often, 5 to 6 minutes or until cranberries begin to pop. Transfer 1 cup cranberry mixture to a small bowl, and stir in remaining 1/2 cup whole cranberries (this will be the cranberry topping). Transfer remaining hot cranberry filling mixture to another small bowl. Cool both mixures completely (1 hour). Cover; chill 8 hours.
  • 6. FOR BUTTERCREAM FROSTING: Beat butter and next 2 ingredients at medium speed with an electric mixer 1 to 2 minutes or until creamy. Gradually add powdered sugar alternately with orange juice. Beat at low speed until blended and smooth after each addition. Stir in vanilla. If desired, add 1 to 2 TBSP. milk, 1 tsp. at a time, beating until frosting reaches desired consistency.
  • 7. TO PUT IT ALL TOGETHER: Place one cake layer on a serving platter. Spoon 1-1/2 cups buttercream into a zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe a ring of frosting around cake layer just inside the top edge. Spread cake layer with half of chilled cranberry filling (without whole berries), spreading to edge of piped frosting. Top with second cake layer. Repeat procedure with frosting and remaining cranberry filling (without whole berries). Top with third layer. Spread remaining buttercream over top and sides of cake. Pipe a ring of frosting around top cake layer just inside the top edge. Spread cranberry topping (WITH whole berries) over top cake layer, spreading to edge of piped frosting. (Frozen cranberries, thawed, may be substituted for fresh.)

ORANGE MASCARPONE FILLING



Orange Mascarpone Filling image

Pure Heaven! Recipe Source ~ yummly.com

Provided by Angela Pietrantonio

Categories     Other Desserts

Time 10m

Number Of Ingredients 7

8 oz mascarpone cheese (room temp)
8 oz cream cheese (room temp)
1/2 c sugar
1 Tbsp grated orange (fine)
1 Tbsp contreau (liqueur) (optional)
1 tsp vanilla extract
1 c heavy cream (whipped)

Steps:

  • 1. Beat all ingredients except heavy cream, until smooth in food processor or mixing bowl. Gently fold in whipped cream. Can be refrigerated up to 3 days.

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