Orange Cornmeal Coins Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ORANGE CORNMEAL CAKE



Orange Cornmeal Cake image

This cake bakes up tender and light with a subtle orange taste. It tastes rich but is comparatively low in saturated fat. Serve the cake as is, or dress it up with a dollop of whipped cream and strawberries or raspberries. It is wonderful warm, but the flavor improves as it sits, so make it a day or two before you plan to serve it. Store the cake at room temperature. -Leigh Rys, Herndon, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 17

1 cup sugar
1/2 cup canola oil
3 large eggs, room temperature
1 cup fat-free plain yogurt
1/4 cup orange juice
4 teaspoons grated orange zest
1-1/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
GLAZE:
1/2 cup sugar
1/2 cup orange juice
1 tablespoon butter
Sweetened whipped cream
Grated orange zest, optional

Steps:

  • Preheat oven to 350°. In a large bowl, beat sugar and oil until blended. Beat in eggs, yogurt, orange juice and zest. In another bowl, whisk flour, cornmeal, baking powder, salt and baking soda; gradually beat into sugar mixture. Pour into a greased 9-in. springform pan. Place pan on a baking sheet., Bake until golden brown and a toothpick inserted in center comes out with moist crumbs, 40-45 minutes., Meanwhile for glaze, in a microwave-safe bowl, combine sugar, orange juice and butter; microwave on high 2-3 minutes, stirring every 30 seconds. Place cake on a wire rack. Slowly drizzle 1/2 cup glaze over warm cake; let stand 5 minutes. Slowly drizzle remaining glaze over cake; loosen sides from pan with a knife. Cool completely in pan. Cover and let stand overnight. Remove rim from pan. Serve with whipped cream and, if desired, orange zest.

Nutrition Facts : Calories 294 calories, Fat 12g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 202mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.

ORANGE CORNMEAL CAKE



Orange Cornmeal Cake image

This orange-flavored cake has white wine in the batter.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h10m

Number Of Ingredients 10

1/2 cup olive oil, plus more for pan
2 large eggs
1 cup sugar, plus 1/3 cup for topping
1/2 cup dry white wine, (or orange juice)
1 1/4 cups all-purpose flour, spooned and leveled
1/2 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
Finely grated zest of 1 orange
Orange segments, for serving (optional)

Steps:

  • Preheat oven to 375 degrees. Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of wax or parchment paper, and brush paper with oil.
  • In a large bowl, whisk together oil, eggs, 1 cup sugar, and wine until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.
  • Pour batter into prepared pan; sprinkle top evenly with remaining 1/3 cup sugar (topping will be thick). Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 35 to 40 minutes.
  • Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate, and remove parchment paper. Reinvert cake onto a rack to cool completely. Serve with orange segments, if desired.

ORANGE CORNMEAL CAKE



Orange Cornmeal Cake image

Categories     Cake     Bake     Orange     Cornmeal

Yield serves 8

Number Of Ingredients 10

1/2 cup olive oil, plus more for pan
1 1/4 cups all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
Finely grated zest of 1 orange
2 large eggs
1 cup sugar, plus 1/3 cup for topping
1/2 cup dry white wine (or orange juice)
Orange segments, for serving (optional)

Steps:

  • Preheat oven to 375°F. Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of waxed or parchment paper, and brush paper with oil.
  • Whisk together flour, cornmeal, baking powder, salt, and orange zest. In another bowl, whisk together oil, eggs, 1 cup sugar, and the wine until smooth. Add flour mixture and whisk gently to combine.
  • Pour batter into prepared pan; sprinkle evenly with remaining 1/3 cup sugar (the layer of sugar will be thick). Bake until cake begins to pull away from sides of pan and a cake tester inserted into the center comes out clean, 35 to 40 minutes.
  • Cool in pan 20 minutes. Run a knife around edge of cake; gently invert cake gently onto a plate, and remove parchment paper. Reinvert cake onto a wire rack to cool completely. Serve with orange segments, if desired.
  • Segmenting Oranges
  • Slice off both ends of fruit with a sharp paring knife. Working from top to bottom, cut away rind (including bitter white pith) with long strokes, following the fruit's curve. Then cut between membranes to release each segment.

OLIVE OIL ORANGE CORNMEAL CAKE



Olive Oil Orange Cornmeal Cake image

Not your average cake, but delicious nonetheless! The texture of the cornmeal and the uncommon flavor of the oil and the orange make this cake a wonderfully flavorful 'lighter side' option to the cakes usually enjoyed by Americans.

Provided by The Viking Bunny

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 8

Number Of Ingredients 9

1 ⅓ cups white sugar, divided
2 large eggs, beaten
½ cup olive oil
½ cup orange juice
1 ¼ cups all-purpose flour
½ cup finely ground yellow cornmeal
zest from 1 orange
2 teaspoons baking powder
1 teaspoon salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Grease the bottom and sides of an 8-inch round cake pan; line with parchment paper. Grease top of paper.
  • Beat 1 cup sugar, eggs, olive oil, and orange juice together in a large bowl until smooth; add flour, cornmeal, orange zest, baking powder, and salt. Use a whisk to lightly mix the wet and dry ingredients together. Pour the mixture into the prepared pan. Sprinkle remaining sugar over the top of the batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Cool cake in the pan for 20 minutes. Run a knife along the inside edge of the pan to loosen cake. Invert pan onto a plate to remove cake from pan. Use plate to again invert the cake onto a cooling rack to cool completely.

Nutrition Facts : Calories 377.4 calories, Carbohydrate 57.3 g, Cholesterol 46.5 mg, Fat 15.1 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 2.3 g, Sodium 431.5 mg, Sugar 34.9 g

CITRUS CORNMEAL CAKE



Citrus Cornmeal Cake image

Cornmeal adds a rustic quality to this delicate dessert flavored with citrus and almond. It's sure to be a staple in your recipe collection and also makes a great holiday party hostess gift. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 12

1/2 cup lemon yogurt
1/3 cup honey
1/4 cup olive oil
1 large egg, room temperature
2 large egg whites, room temperature
1/4 teaspoon almond extract
3/4 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon grated orange zest
1 can (15 ounces) mandarin oranges, drained
3 tablespoons sliced almonds

Steps:

  • Coat a 9-in. fluted tart pan with removable bottom with cooking spray. In a large bowl, beat the yogurt, honey, oil, egg, egg whites and extract until well blended. Combine the flour, cornmeal and baking powder; gradually beat into yogurt mixture until blended. Stir in orange zest., Pour into prepared pan. Arrange oranges over batter; sprinkle with almonds. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack for 10 minutes before cutting. Serve warm or at room temperature.

Nutrition Facts : Calories 240 calories, Fat 9g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 85mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 2g fiber), Protein 5g protein.

ORANGE CORNMEAL CAKE



Orange Cornmeal Cake image

This is sort of a cross between a coffee cake and cornbread with a light orange flavor. Unexpectedly good. Light, moist, and not too sweet. And very easy to make.

Provided by Mercy

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 cup olive oil, plus more for the pan
2 large eggs
1 cup sugar, plus
1/3 cup sugar, for the topping
1/2 cup orange juice (or dry white wine)
1 1/4 cups all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 finely grated orange, zest of
orange section, for serving

Steps:

  • Preheat oven to 375°F Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of wax or parchment paper, and brush paper with oil.
  • In a large bowl, whisk together oil, eggs, 1 cup sugar, and orange juice until smooth. Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.
  • Pour batter into prepared pan; sprinkle top evenly with remaining 1/3 cup sugar (topping will be thick). Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 35-40 minutes.
  • Cool in pan 20 minutes. Run a knife around edge of cake; invert cake gently onto a plate, and remove parchment paper. Re-invert cake onto a rack to cool completely. Serve with orange segments, if desired.

Nutrition Facts : Calories 372.9, Fat 15.2, SaturatedFat 2.3, Cholesterol 52.9, Sodium 402.4, Carbohydrate 56.1, Fiber 1.1, Sugar 34.8, Protein 4.3

More about "orange cornmeal coins recipes"

ORANGE CORNMEAL BISCUITS - DOMESTIC GOTHESS
Jan 19, 2015 Line 2 baking sheets with baking parchment.Beat the butter and icing sugar together with an electric whisk until pale and fluffy, add the vanilla extract and orange zest and beat again until combined. Mix the flour and …
From domesticgothess.com


ORANGE CORNBREAD - JAMIE GELLER
Mar 23, 2010 Preparation. 1 Preheat oven to 350 F. 2 While oven is heating, lightly spray 9- x 9-inch pan with canola oil and dust with flour. Set aside. 3 Beat together butter and sugar with electric mixer until light and fluffy. Add eggs …
From jamiegeller.com


20 TASTY CORNMEAL RECIPES - A COUPLE COOKS

From acouplecooks.com


UPSIDE DOWN ORANGE CAKE - A COUPLE COOKS
Oct 16, 2019 In a large bowl, whisk together the cornmeal, flour, baking powder, orange zest, ground fennel, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the remaining 1 ½ cups plus 1 tablespoon …
From acouplecooks.com


EASY 10 MINUTE ORANGE CORNMEAL CAKE RECIPE - SHE …
Apr 11, 2024 Instructions. Preheat the oven to 375℉ (190°C). Grease and flour (or use non-stick spray) in an 8-inch springform pan. Set aside. In a medium mixing bowl, sift or whisk together 1¼ cups of all-purpose flour (175 grams), ½ …
From shelovesbiscotti.com


ORANGE CORNMEAL CRISPS - WITH SPRINKLES ON TOP
Print Recipe. 2 cups all-purpose flour 1 cup fine cornmeal 2 teaspoons baking powder 1/2 teaspoon salt 1 cup unsalted butter, softened 1 cup sugar 1 large egg 1 to 2 teaspoons orange zest 1/2 teaspoon orange extract Glaze: 2 cups …
From withsprinklesontop.net


EASY ORANGE CORNMEAL SCONES WITH CRYSTALLIZED GINGER …
1 teaspoon of allspice. 1/3 cup of crystallized ginger, finely chopped. 1/3 cup of diced orange peel. 1/3 cup of sugar. 1/3 cup of raisins. 1/3 cup of water
From msn.com


ORANGE CORNMEAL CAKE RECIPE - SIMPLY RECIPES
May 23, 2022 Preheat oven and prepare baking pan: Preheat oven to 375°F. Brush the bottom and sides of an 8-inch round cake pan with oil (can use butter for this too); line the bottom of the pan with wax paper or parchment paper, …
From simplyrecipes.com


ORANGE CORNMEAL CAKE RECIPE | RECIPES.NET
Nov 12, 2023 Instructions. Preheat oven to 375 degrees F. Brush bottom and sides of an 8-inch round cake pan with oil; line bottom with a round of wax or parchment paper, and brush paper with oil. In a large bowl, whisk together oil, …
From recipes.net


CRANBERRY ORANGE CORNMEAL BREAD - FOR THE LOVE OF …
Preheat oven to 350 degrees Fahrenheit. Spray a loaf pan with nonstick cooking spray and line with parchment paper for easy removal. Set aside. In a medium bowl, whisk together flour, cornmeal, sugar, salt, baking powder, and baking …
From fortheloveofgourmet.com


ORANGE CORNMEAL CRISPS RECIPE - LAND O'LAKES
STEP 1. Combine 1 cup sugar, butter and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add all remaining ingredients except additional sugar and decorator sugars.Beat at low speed until mixture forms a …
From landolakes.com


ORANGE CORN MUFFINS - OCCASIONALLY EGGS
Feb 7, 2018 Instructions. Preheat the oven to 180°C (350°F) and grease or line a standard muffin tin. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, vanilla, and salt. 200 grams whole spelt flour, 160 …
From occasionallyeggs.com


JAMAICAN ORANGE CORNMEAL PUDDING WITH COCONUT FLUFF - FORKS …
Oct 17, 2024 Add to blender. Add 1 cup of the coconut milk, the vanilla, cinnamon, and salt to the blender. Cover and blend 2 minutes or until very smooth. Pour into a large saucepan. …
From forksoverknives.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #occasion     #hand-formed-cookies     #desserts     #eggs-dairy     #fruit     #cookies-and-brownies     #grains     #citrus     #oranges     #pasta-rice-and-grains     #taste-mood     #sweet     #4-hours-or-less

Related Search