Video recipe for Le Mouskoutchou Tchina موسكوتشو بالبرتقال | Algerian Sponge Cake with Orange below. And the one I am presenting today uses seasonal oranges, light olive oil and yoghurt giving this cake its unique taste and airiness
The mandarin orange slice on the left is hanging on for dear life. Sponge cake base. I figured that the pureed peaches and the topping of peach slices and mandarin oranges are already quite sweet, therefore I should reduce the sweetness of the base and filling so that everything comes together nicely
I have always had these 'jinx' when it comes to baking sponge cakes. I don't really know why, though I've followed exactly what the recipe said, but still, it will end up either being heavy or 'very not a sponge cake should look like'
Mix orange juice and orange zest together. I had played around with castella cake ingredients to fix into 'Little Thumbs Up April 2014 Event - Orange'. I'm sharing this post with Little Thumbs Up April 2014 Event - Orange organised by Bake For Happy Kids and My Little Favourite DIY hosted by Anncoo Journal. 40g orange juice. zest of 1 orange. 40g orange juice. 1 orange
Stir in brown sugar, orange zest, ginger garlic, and onion. Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. 2 tablespoons orange juice. 1 tablespoon orange zest (grated)
In my tropical island paradise, I'm serving banana orange avocado smoothies. Banana because I am SO tired of raspberry smoothies, orange because they're in season, and avocado because I have to eat green food and avocados in smoothies is the only way I like green food
Orange Chicken & Vegetables is my new favorite copy cat Chinese takeout meal. Goodness who could resist lightly breaded chicken breast pieces blended with veggies and covered in a sticky, sweet orange sauce