Orange drizzle cake
This week's superfood feature is focusing on Oranges.
The orange may be famed for its vitmain C content, but it also has a number of other vital cancer-fighting phytochemicals and 60 flavonoids that make it one of the super, Superfoods.
Oranges are a rich source of pectin, which lower cholesterol, potassium, which reduces blood pressure, and folic acid, which reduces levels of homocysteine.
Consumption of oranges reduces the risk of a range of cancers, including those of the stomach, mouth, oesophagus and larynx, by up to a massive 50 per cent.
Also, according to the World Health Organisation, citrus fruits offer protection again Alzheimer's and Parkinson's diseases.
Oranges are sweet tasting wonder foods. They are loaded with vitamin C, beta-carotene, cryptoxanthin and lutein, which give you natural sun protection and prevent you from sunburn and skin cancer.
Having an orange in the middle of your day can revitalise your body and spirit. Just one orange a day will give you 93 per cent of all the vitamin C you need and an extra serving of citrus fruit (on top of your five-a-day) may reduce the risk of a stroke by 20 per cent.
There's more: An orange's peel contains limonene, which may ward off skin cancer.
Try the membrane of skin between the segments -- it's high in soluble fibre, which can help mop up fats in the bloodstream.
A glass of orange juice in the morning can start your day off right, giving your body beta carotene, vitamin C and many other anti-aging elements. Orange juice is also a natural energy booster, and a must-have superfood.
Try out the recipes below for a different way to get more oranges into you diet.
Femalefirst Taryn Davies
RECIPES
Orange Drizzle Cake
Jean Christophe Novelli devised the following recipe to show how versatile cooking oil can be - so try these out and don't stick to the same old recipes. These can become tired and over-used you know.
Servings: 10
Preparation time: 10 minutes
Cooking time: 25-30 minutes round cake
1 hour loaf tin
Cake:
• 175g (6 oz) self raising flour
• ½ teaspoon baking powder
• 175g (6 oz) Flora Cuisine
• 175g (6 oz) caster sugar
• 3 medium eggs
• Finely grated rind of 2 oranges
Orange Syrup:
• Juice of 1 1/2 oranges, strained
• 115g (4 oz) caster sugar
• 55g (2 oz) desiccated toasted coconut
• 1 orange, peel cut into fine strips, optional
Method
1. Preheat oven at 180C,/160C Fan/Gas Mark 4 for 25-30mins (for the round cake) or 1 hour (for the loaf tin)
2. Sift the flour and baking powder into a large mixing bowl, add the remaining cake ingredients and beat with a wooden spoon until smooth
3. Spoon the mixture into a round deep 20cm greased and lined cake tin or a greased and lined 1 kg (2 lb) loaf tin
4. Bake until cooked
5. Turn out on to a wire tray
6. Put the orange juice and sugar in a saucepan and heat gently until the sugar has dissolved
7. Whilst cake is warm, drizzle the syrup over so that it soaks into the cake
8. Sprinkle over the toasted coconut
9. As a finishing touch add very finely peeled strips of orange
Rhubarb and Orange Tart
Ingredients:
1 x 500g pack Jus-Rol™ All Butter Shortcrust Pastry -thawed
3 eggs
135g/ 5 1/2oz caster sugar
Juice and rind of 2 oranges
125ml / 5fl.oz double cream
400g rhubarb, washed and cut into short lengths
Icing sugar for dredging.
Method:
1.Preheat oven to 200ºC (180º for fan assisted) 400ºF/Gas M6
2.Roll out pastry large enough and line a 23cm/9” flan tin.
3.Combine prepared rhubarb with 75g/3oz caster sugar and place in an ovenproof dish, covered.
4.Place pastry in oven and bake blind for approx. 18 minutes, removing beans and paper for final 5-7 minutes. At the same time as cooking pastry case place rhubarb in the oven on the other shelf, stirring once or twice and cook until just al dente. Once both finished reduce oven temp. to 160ºC/325ºF/ Gas M3.
5.Once rhubarb is cooked drain off juices (keep these to serve with flan) and scatter approx. one third of fruit over cooked flan base.
6.Meanwhile whisk eggs and sugar together until pale, whisk in the finely grated rind and juice of the oranges.
In a separate bowl lightly whip the cream until just holding in peaks, then gently whisk into the egg mixture.
7.Gently pour in the egg mixture into flan and return to the oven to bake for 35- 40 minutes until ‘custard’ is just set. Remove and cool.
8.To serve - scatter remaining rhubarb over the top and dredge with icing sugar.
Tagged in Diet Super Food