Best 4 Gateau Dabricot A Lorange Recipes
**Apricot and Orange Cake: A Delightful Treat for Any Occasion**
Indulge in the delightful flavors of the Apricot and Orange Cake, a culinary masterpiece that combines the tangy sweetness of apricots and the vibrant zest of oranges. This delectable cake is perfect for any occasion, whether it's a casual gathering, a special celebration, or simply a sweet treat to satisfy your cravings. With its moist and tender crumb, this cake bursts with a symphony of flavors that will tantalize your taste buds. The addition of fresh apricots and oranges adds a burst of natural sweetness and a refreshing citrusy aroma, while the hint of cinnamon and nutmeg provides a warm and inviting spice. The Apricot and Orange Cake is not only a feast for the palate but also a visual delight, with its golden crust and vibrant orange glaze. Whether you're a seasoned baker or a novice in the kitchen, this recipe will guide you step-by-step to create this heavenly treat. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones craving for more. Also included in this article are variations of this classic cake, such as the Apricot and Orange Upside-Down Cake, which features a stunning presentation with caramelized apricots and oranges, and the Apricot and Orange Bundt Cake, a moist and flavorful twist on the traditional bundt cake. Each recipe offers unique flavors and textures, ensuring that there's a perfect Apricot and Orange Cake for every taste and occasion.
GATEAU A L'ORANGE
Steps:
- Heat the oven to 350 degrees F. Beat the sugar and butter together until creamy. Beat in the eggs. Sift the flour and baking powder over the mixture and fold them in lightly.
- Grate the zest of the orange and squeeze out the juice. Stir zest, juice, and Cointreau into the batter. Then grease a 5-cup bread pan and spoon in the batter. Knock the pan against the countertop to settle the contents. Bake for about 50 minutes, until the cake is firm but bouncy to the touch and the blade of a knife inserted into it comes out clean. Leave it to cool for 10 to 15 minutes, then unmold onto a dish.
- Meanwhile, prepare the glazing. In a small saucepan, gently warm the orange juice and Cointreau. Stir in the confectioners' sugar.
- Using a pastry brush, paint the glaze over the cake--some of the glaze will seep in, the rest will form a light crust. Serve cold.
GATEAU A L'ORANGE
This was Mama's go to recipe to impress. I hope you enjoy it as much as her guests did. This recipe is over 50 years old and is being typed from her notes. Please note that you will need two envelopes of Knox gelatin. Not sure of the ounce measurements so ignore the ounce measurement below.
Provided by davinandkennard
Categories Dessert
Time P1DT50m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Soften the 2 envelopes of unflavored gelatin in 1/4 cup cold water and 1/4 cup orange juice.
- Set aside.
- In the top of a double boiler mix 1 cup orange juice, 2 Tbsps lemon juice, 1 cup sugar and 4 beaten egg yolks, 1/2 tsp salt, and 3 Tbsps orange rind.
- Stir constantly over boiling water unti it thickens a bit and looks smooth. (It will not get very think so don't cook too long).
- Add the gelatin and stir until disolved.
- Set aside to cool.
- Beat 4 egg whites with 1/2 cup sugar until stiff.
- Set aside.
- Whip 1 cup whipping cream until firm.
- When the orange mixture is cool and just beginning to set around the edges beat with a rotary beater until smooth and a little fluffy.
- Fold in the egg whites and then the whipped cream.
- In a large wet bowl (you could line with plastic wrap) pour the mixture and press the cake into it. (Mama would halve the cake and tear the cake the remainder into pieces and fill the hole of the angel food cake).
- Press down. It may be necessary to plate on top to keep it compressed.
- Let set completely in the refrigerator.
- Unmold on a cake plate.
- Garnish with the madarin oranges and slivered almonds.
Nutrition Facts : Calories 474.9, Fat 16.6, SaturatedFat 6.6, Cholesterol 117.2, Sodium 460.4, Carbohydrate 74.5, Fiber 2, Sugar 53.6, Protein 10.6
GATEAU D'ABRICOT A L'ORANGE
This is an easy cheesecake to prepare, yet it is fancy enough for dinner parties.
Provided by Ibis
Categories Cheesecake
Time 2h30m
Yield 12
Number Of Ingredients 9
Steps:
- Beat the cream cheese until fluffy. Gradually add in the sweetened condensed milk, the lemon juice, and the orange extract.
- Pour the cream cheese mixture into the graham cracker crust. Chill for three hours. When the cheese cake has chilled and set, arrange the apricots on the top.
- In a small saucepan, combine the sugar, cornstarch, and salt. Stir in 1/2 cup of the reserved apricot syrup and the orange juice; mix until smooth. Cook on a medium low flame until clear and thick. Cool.
- Cover the apricots with the glaze. Chill two hours, and serve.
Nutrition Facts : Calories 371.9 calories, Carbohydrate 53.9 g, Cholesterol 38.1 mg, Fat 15.4 g, Fiber 0.9 g, Protein 6.5 g, SaturatedFat 7.9 g, Sodium 222.3 mg, Sugar 46.6 g
GATEAU D'ABRICOT A L'ORANGE
This is an easy cheesecake to prepare, yet it is fancy enough for dinner parties.
Provided by Ibis
Categories Cheesecake
Time 2h30m
Yield 12
Number Of Ingredients 9
Steps:
- Beat the cream cheese until fluffy. Gradually add in the sweetened condensed milk, the lemon juice, and the orange extract.
- Pour the cream cheese mixture into the graham cracker crust. Chill for three hours. When the cheese cake has chilled and set, arrange the apricots on the top.
- In a small saucepan, combine the sugar, cornstarch, and salt. Stir in 1/2 cup of the reserved apricot syrup and the orange juice; mix until smooth. Cook on a medium low flame until clear and thick. Cool.
- Cover the apricots with the glaze. Chill two hours, and serve.
Nutrition Facts : Calories 371.9 calories, Carbohydrate 53.9 g, Cholesterol 38.1 mg, Fat 15.4 g, Fiber 0.9 g, Protein 6.5 g, SaturatedFat 7.9 g, Sodium 222.3 mg, Sugar 46.6 g
Tips:
- Mise en place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any mishaps.
- Fresh ingredients: Use the freshest ingredients you can find for the best flavor. This is especially important for the apricots and oranges.
- Use a good quality butter: The butter you use will make a big difference in the flavor of the cake. Look for a butter that is at least 82% butterfat.
- Don't overmix the batter: Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
- Bake the cake in a preheated oven: This will help the cake rise evenly.
- Let the cake cool completely before frosting it: This will help the frosting set properly.
Conclusion:
This Gateau d'Abricot a l'Orange is a delicious and elegant dessert that is perfect for any occasion. With its moist and flavorful cake, tangy orange glaze, and sweet apricot filling, this cake is sure to be a hit. Follow these tips to make sure your cake turns out perfectly. Bon appétit!
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