Components for icing
- 1 cup of powdered sugar
- 3 teaspoons of crushed orange peel
- 2-3 tablespoons of orange juice
Preparation of icing:
Mix sugar with peel and 1-2 teaspoons of juice. Mix thoroughly and if necessary gradually add more juice to get a dense icing.
Tips: It is best to prepare the cake a day before and cool it overnight with no rim. Cover with icing the next day, before serving.
The cheesecake can be made in lemon version, replacing the orange components with lemon ones.
Components for cheese layer:
- 1kg of ground cheese
- 3 tablespoons of potato flour
- 350g of sweet condensed milk
- 3 egg yolk
- 3 tablespoons of orange liqueur or orange juice
- Peel of 1 orange
- Vanilla sugar
- 200g or white chocolate
- 300g of dense cream 12% or 18%
Put cheese and potato flour into a bowl and mix briefly. Add condensed milk, egg yolk, liqueur or juice, peel and vanilla and mix briefly, only to combine ingredients. Melt white chocolate and add it to cheese mixture. Put it over the bottom in the baking mold and put in the oven for another 30-35 minutes at 180 degrees.
Take it out of the oven and cover with dense cream. Put back into the oven and bake for another 13 degrees. Take the cake out of the oven and wait until it is completely cold. Unfasten rim and put it into the fridge for about 12h.
Components for bottom:
- 2 egg yolk
- 50g or icing sugar
- 60g of ground almonds
- 1 teaspoon of gingerbread spice
- ½ teaspoon of cinnamon
- 2 tablespoons coca
- 50g of dark chocolate, chopped
Heat the oven to 180 degrees. You will need a round baking mold of about 24cm diameter. Place the baking paper on the botton and fasten rim to hold the paper in place. Cover the rim with butter.
Mix the egg yolk to obtain stiff foam. Gradually add powdered sugar and mix for another 2-3 minutes. Mix it gently with ground almonds, the spice, cinnamon, coca and chocolate. Put it in the baking mold and smoothen the surface. Bake for about 13-15 minutes. Then remove from the oven and wait until gets cool. Leave the oven on.
4 spoonfuls of butter
½ teaspoon of sugar
4 tablespoons of oil
A pinch of salt
Freshly ground black pepper
Wash the meat and cut into fine fillets about 1,5cm thick. Slightly flatten them with hand and sprinkle with salt and pepper. You need to pour boiling water over the oranges and wash them thoroughly. Peel the oranges in such a way not to cut the white layer under the skin. Cut the skin into very thin strips. Squeeze the juice out of two oranges. The other two peel and cut into nice pieces.
Heat olive oil and a tablespoon of butter on a frying pan and fry the fillets over high temperature. Pour the juice to second pan, cook for a while, add sugar, salt and pepper, orange peel and fry for 2-3 over high temperature. After this time add three tablespoons of butter to the sauce mixing all the time. The meat should be ready by now. Put those on plates, pour with sauce and decorate with pieces of oranges. Serve with potatoes or wild rice.
Let’s try to put oranges over the flame. In Spain they call it “naranjas al horno”. There are only several ingredients:
- 4 large oranges
- 4 tablespoons of sugar
- 2 tablespoons of Cointreau liqueur
- 1 flat spoon of butter
Halve the oranges and remove any pits. Melt the butter by holding the spoon over the fire and sprinkle the oranges with it and next with sugar. Put all the oranges in the heat resistant dish with the cut side facing up. Put the dish in the oven heated to 180 degrees for about 15 minutes. Serve hot, sprinkled with liqueur.
Did you like oranges served hot? Good – I have another recipe for you!
- 2 oranges
- 100g cherries without pips
- 100g berries
- 2 teaspoons of sugar
- 4 tablespoons of rum
- 4 squares of aluminum foil
- 4 small cubes of sugar
Wash the oranges and sprinkle with boiling water. Cut oranges into halves. Take out pulp being carefull not to damage skins as we need them as bowls. Cut pulp into small pieces, add remaining fruit and sprinkle it with rum and sugar. Fill the bowls with fruit and wrap it tightly in aluminum foil. Put those into hot oven for 10 minutes. Take them out, put on the plates and at the very top place alcohol-diced sugar cube which we then put into flames. Don’t forget to turn off the light when serving!