1、Orange & coriander drizzle cake

This fruity bake has a whole orange whizzed up and added to the batter for a zesty teatime treat

Orange & coriander drizzle cake recipe

Ingredients

Method

  • Drain, leave to cool, then cut the orange into quarters. Cut each quarter in half so that you have 8 pieces, and remove any pips. Put 75g of the sugar in a small pan and add 100ml water and the orange pieces. Heat gently until the sugar has dissolved, then turn up the heat and simmer for 10 mins. Allow the orange to cool slightly, then either blitz with a stick blender or liquidise to a pulp. Crush the coriander seeds using a pestle and mortar or a spice grinder, then add to the warm orange pulp along with the polenta. Stir to combine, then leave to cool.
  • Heat oven to 190C/170C fan/gas 5. Grease and line the base and sides of a 22cm loose-bottomed cake tin. Put the butter, flour, baking powder, eggs and the remaining 100g caster sugar in a large mixing bowl along with the cooled orange pulp. Mix until thoroughly blended using an electric hand mixer. Spoon into the prepared tin and bake for 35-45 mins or until springy to the touch – a skewer inserted into the centre should come out clean. The cake should be pale in colour and just leaving the sides of the tin. Transfer to a wire rack and leave to cool.
  • Meanwhile, prepare the decoration. Using a potato peeler, peel half the zest from the orange into large strips, then slice very thinly so that you have lots of orange zest shreds (like you would for marmalade). Put the caster sugar and 100ml water in a small saucepan set over a low heat until the sugar has dissolved, then add the orange shreds. Bring to the boil, then simmer for 8-10 mins until the shreds are quite soft. Remove using a slotted spoon and set aside on a tray lined with baking parchment.
  • When the cake has cooled, sift the icing sugar into a small bowl. Juice the orange and add enough of it to the icing sugar to make a runny icing. Drizzle the icing over the cooled cake and scatter the orange shreds on top.

  • https://www.truecookbook.com/recipe/orange-coriander-drizzle-cake-9038/

    2、Beetroot, orange & hazelnut salad

    Simple flavour combinations make this salad both versatile and unique- it has lots of textures and a sweet honey dressing
    Beetroot, orange & hazelnut salad recipe

    Ingredients

    Method

    1. Cook the beans in boiling water for 2 mins, drain and run under cool water until cold, then drain well – they should still have a nice crunch. Using a sharp knife, remove the peel, then segment the oranges. Squeeze the juice from the pith into a small jam jar.
    2. Layer the orange segments, beetroot, beans, hazelnuts and finally the spinach into a large plastic food container ready for the picnic – this way the spinach won’t go soggy.
    3. Add the remaining ingredients for the dressing to the jam jar with some seasoning, seal and pack into your salad box. When you’re ready to serve, toss the salad and dressing together.

    3、Orange & almond cupcakes

    Delicate little cupcakes with almond buttercream icing- if you're feeling ambitious, follow our guide to creating an edible bouquet
    Orange & almond cupcakes recipe

    Ingredients

    • 300g butter, softened
    • 300g golden caster sugar
    • 4 large eggs
    • 250g plain flour
    • 100g ground almond
    • 2½ tsp baking powder
    • zest 1 orange, plus 2 tbsp juice
    • 1 tsp almond extract
    • 200g butter, softened
    • 450g icing sugar, plus a little extra
    • 200g cream cheese
    • 1 tsp almond extract
    • 1 tbsp orange juice
    • food colouring paste of your choice (we used a mixture of pink and yellow to create coral)
    • 250g pack green sugar paste (or fondant icing mixed with green food colouring)
    • 24 muffin cases (we used green ones)
    • large piping bag
    • large curved star point piping nozzle
    • 15cm/6in styrofoam ball
    • 15cm/6in flowerpot (measured across the top)
    • green tissue paper
    • sticky tape
    • 24 short wooden skewers (or long ones cut in half)
    • ribbon, to decorate (optional)

    Method

    1. Heat oven to 170C/150C fan/gas 3½. Line 2 x 12-hole muffin tins with muffin cases. Put the butter and caster sugar in a large bowl and blend with an electric hand whisk until pale and fluffy. Add the eggs, one at a time, whisking well between each addition. Add the flour, almonds, baking powder and a pinch of salt. Mix again, then add the orange zest and juice, and almond extract. Give a final mix to combine everything.
    2. Use 2 dessertspoons to divide the mixture between the cases. Bake for 22-25 mins, changing the tins over after 15 mins. Remove from the oven, leave to cool for 10 mins in the tins, then transfer to a wire rack to cool completely. Can now be frozen for up to 3 months.
    3. To make the icing, tip the butter into a large bowl and blend with an electric hand whisk until smooth. Add the icing sugar, cream cheese, almond extract and orange juice. Mash everything together first with a spatula (to avoid a mess), then go in with the electric whisk and mix until smooth. Add your food colouring and mix again until you have an even colour. (If you’re using liquid food colouring, it will make the icing runny, so add a little more icing sugar.)
    4. Fit the piping bag with a large curved star point piping nozzle, then fill the bag with half of the icing and twist the end closed. To pipe, hold the piping bag directly above the centre of the cake and, applying a steady pressure, pipe in a swirl, working out towards the edge of the cupcake. When you reach the edge, swipe the nozzle to create a smooth finish – you can always cover this bit with leaves, so don’t worry too much if it looks messy. When you have piped 12 cupcakes, empty any remaining icing from the bag back into the bowl with the reserved icing. Add a little more colouring to create a deeper shade (and a little extra sifted icing sugar if the icing gets too runny). Whisk again, then refill your piping bag and ice the remaining cakes. Can be stored somewhere cool for up to 1 day (the fridge is fine, just make sure that you remove 30 mins before eating).
    5. Before serving, add a few leaves, if you like: pinch off small pieces of green sugar paste or fondant icing and shape into leaves. Use a sharp knife to add detail, then stick onto the cupcakes. See tips, below left, for how to build your bouquet.

    4、Smoked mackerel, orange & couscous salad

    Sliced oranges make a refreshing addition to this substantial salad - great for the lunchbox
    Smoked mackerel, orange & couscous salad recipe

    Ingredients

    Method

    1. Pour 250ml boiling water over couscous, cover and leave 10 mins, then fluff up with a fork. Meanwhile, make the dressing. Mix orange juice, vinegar, sugar and oil with some seasoning. Mix through the couscous with remaining ingredients.

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