Baking with oranges and lemons

Start the year with a wonderful, refreshing hint of citrus in your cakes and treats. Orange and lemon are wintry flavours and make a great choice for baking. Refreshing and sour, citrus fruit also goes well with other flavours such as chocolate and caramel. Let our delicious recipes inspire you.

Below you will find recipes for Creamy lemon pie, Roasting pan cake with clementines in syrup, Lemon mousse cake, Lemon fancies, Lemon tartlets, Italian lemon pie, Orange clafoutis, Orange chocolate cake with orange sherbet and passion fruit sauce, Orange biscotti, Orange cake with orange curd filling, Chocolate tart with orange mousse and Yummy orange squares.


Creamy lemon pie

Creamy lemon pie

Ingredients

150 g organic plain flour
1 tbsp Dansukker Organic Light Syrup
1 tbsp Dansukker Organic Sugar
1 tbsp Dansukker Vanilla Sugar
100 g cold butter, sliced into small pieces
1 egg yolk

Filling
2 eggs
5 egg yolks
225 g Dansukker Organic Sugar
1 tbsp Dansukker Vanilla Sugar
75 ml whipping cream
Juice of 3 lemons, preferably organic
Zest of 1 lemon, washed thoroughly
Dansukker Organic Icing Sugar for dusting once the pie is done


Preheat the oven to 175 °C.

Mix the flour and remaining ingredients for the pie crust in a food processor or blender until it forms a smooth dough.

Press the dough into a pie dish with removable base, 24 -27 cm in diameter, and prebake in the oven for about 20 minutes.

Whisk together the eggs, egg yolks and sugar, adding the cream and finally the lemon juice and zest.

Pour the filling into the pie crust and bake for about 30-35 minutes.

Leave to cool completely, preferably in the fridge, to allow the filling to set.

Dust with icing sugar before serving.


Roasting pan cake with clementines in syrup

Roasting pan cake with clementines in syrup

makes 20 portions

Ingredients

8 eggs
1200 g Dansukker Sugar
15 g Dansukker Vanilla Sugar
2 g salt
180 g cocoa powder
360 g flour
400 g butter, melted

To serve
10 clementines
500 ml Dansukker White Syrup
300 ml water
3 cinnamon sticks
9 star anise
15 g Dansukker Vanilla Sugar

Whipped cream


Beat the egg and sugar until fluffy. Combine the dry ingredients and fold them into the mixture Add the melted butter. Pour the mixture into a wide, shallow oven pan lined with greased baking parchment. Bake in the lower part of the oven at 175 °C for about 35 minutes. Peel the clementines carefully, removing as much of the pith as possible. Cut the clementines into boats. Put the white syrup, water and spices in a saucepan and bring to the boil. Ad the clementines and turn off the heat, but leave the pan until it is cool. Serve the cake with the clementines and lightly whipped cream.

If you don’t want clementines with the cake, you can make it particularly luxurious with a coconut tosca

600 g desiccated coconut
500 g Dansukker Granulated Sugar
300 ml Dansukker Light Syrup
500 ml double cream
200 g margarine

Mix together the ingredients for the toffee glaze in a saucepan and simmer for 5 minutes, stirring constantly. Bake the cake for 25 minutes, then spread the glaze over the cake and bake for a further 10 minutes. Leave the cake to cool, then cut into squares. Store the squares in an airtight tin with paper between each layer. Can be frozen.


Lemon mousse cake

Lemon mousse cake

Serves 8

Ingredients

Base
300 g almond paste or marzipan
3 eggs

Filling
4 sheets of gelatine
3 eggs, separated
1 1/2 dl Dansukker Icing Sugar
2 dl whipping cream
2 small untreated lemons
1 dl fromage frais

Decoration
2 kiwis


Preheat the oven to 175 °C.

Chop the almond paste, preferably in a blender, and mix with the egg whites. Pour into a greased cake tin (about 25 cm) with a removable base. Bake the lemon mousse cake in the middle of the oven for about 20 minutes. Leave to cool.

Soak the gelatine sheets in cold water.

Beat the egg yolks with the icing sugar until fluffy. Beat the egg whites until stiff. Whip the cream until stiff.

Wash the lemons. Zest and juice them.

Squeeze the gelatine sheets to drain them and heat in a saucepan together with the lemon juice. Leave to cool slightly.

Pour the gelatine juice into the egg yolk mixture, stirring constantly. Fold in the lemon zest and fromage frais, then pour in the cream and finally the egg whites. Pour the mixture into the cake tin and chill for at least 3 hours before serving.

Decorate the lemon mousse cake with peeled slices of kiwi fruit (kiwis can be replaced with other seasonal fruits).


Lemon fancies

Lemon fancies

Makes 25

Ingredients

100 g butter or margarine
125 g plain flour
30 g ground almonds
50 g Dansukker Granulated Sugar
3 g Dansukker Vanilla Sugar

Filling
2 eggs
100 g Dansukker Granulated Sugar
20 g plain flour
Juice and zest of 1 untreated lemon

Decoration
Dansukker Icing Sugar


Grease a square loose-bottomed cake tin measuring 23 x 23 cm, or make a mould the same size out of aluminium foil. Dust lightly with flour. Preheat the oven to 175 °C.

Melt the butter in a saucepan. Remove the saucepan from the heat and stir in the remaining ingredients. Press the mixture into the cake tin. Bake at the centre of the oven for 12 minutes. Set aside to cool. Reduce the oven temperature to 150 °C.

Beat the eggs and sugar until fluffy. Add the flour and lemon zest, then stir in the lemon juice. Pour the mixture onto the cake base and bake at the centre of the oven for about 15 minutes. When done, the filling should be firm but not browned. Allow the cake to cool, then cut into squares. Dust with icing sugar to serve.


Lemon tartlets

Lemon tartlets

Makes 6-8

Ingredients

3 3/4 dl plain flour
1/2 dl Dansukker Cane Sugar Granulated
Pinch of salt
80 g butter or margarine
6 tbsp ice-cold water
6 untreated lemons
1 1/2 dl Dansukker Granulated Sugar
15 g butter or margarine
4 tbsp potato starch
3 eggyolks
1 dl Dansukker Granulated Sugar

To decorate
Easter candy
Butter or margarine for greasing the tin


Put the flour, sugar and salt in a bowl. Cut the fat into small pieces and mix into the dry ingredients. Add the water and quickly work together to make a dough. Put the dough in a plastic bag and refrigerate for half an hour. Press the dough into 6-8 greased tartlet tins. Prick with a fork. Refrigerate the lined tins for 30 minutes, then bake in the centre of the oven at 200 °C (fan oven 175 °C) for about 15 minutes.

Wash the lemons thoroughly. Zest and juice them. Dilute the juice with water to make a total volume of 3 1/2 dl. Mix 3 dl of the lemon juice with the lemon zest, sugar and fat in a saucepan and simmer, stirring, until the sugar dissolves. Mix the potato starch with the remaining lemon juice, stir it into the saucepan and bring to the boil. Put the eggyolks in a bowl. Mix a couple of tablespoons of the warm lemon mixture into the bowl with the yolks. Strain the lemon and yolk mixture into the lemon mixture in the saucepan and mix thoroughly. Divide the lemon mixture between the baked pastry cases. Refrigerate for 30 minutes.


Italian lemon pie

Italian lemon pie

about 8 servings

Ingredients

400 g pastry dough
Flour for the worktop

Filling
250 g ricotta cheese
250 g mascarpone cheese
Juice and grated zest of 1 untreated lemon
125 g Dansukker Granulated Sugar
6 egg yolks
6 egg whites 


Roll out the pastry on a floured worktop until it is 5 cm wider than a 25 cm pie dish. Line the pie dish with the pastry, leaving the excess pastry hanging over the side.

Mix together the two cheeses, the lemon juice and zest, half the sugar and five of the egg yolks.

Beat the egg whites until stiff. Add the remaining sugar and beat for another two minutes. Fold the egg white mixture into the cheese mixture.

Pour the filling into the pastry case and fold the surplus pastry edge over the filling. Lightly beat the egg yolk and brush it on the pie crust. Bake in the centre of the oven at 175 °C for 30 minutes. Refrigerate for at least 2 hour.


Orange clafoutis

Orange clafoutis

makes 6-8 portions

Ingredients

125 g almond flour
50 ml plain flour
1/2 ml salt
150 ml Dansukker Granulated Sugar
4 eggs
4 egg yolks
300 ml whipping cream
1-2 oranges

To decorate
Dansukker Icing Sugar


Mix the almond and plain flour in a bowl with the salt. Add the sugar, eggs, egg yolks and cream and beat into a creamy mixture. Grease a large baking tin or 6-8 portion tins and pour in the mixture. Peel and slice the oranges and add them to the mixture. Bake in the centre of the oven at 175 °C for 20-25 minutes. Dust with icing sugar when serving. Tastes best when lukewarm.


Orange chocolate cake with orange sherbet and passion fruit sauce

Orange chocolate cake with orange sherbet and passion fruit sauce

Ingredients

Orange chocolate cake
Serves 8
150 g chocolate, preferably with orange flavour
250 ml Dansukker Icing Sugar with chocolate flavour
150 g unsalted butter
4 eggs
1 tbsp Dansukker Sugar

Orange sherbet
150 ml water
75 ml Dansukker Sugar
500 ml freshly squeezed orange juice (or orange juice)

Passion fruit sauce
4 passion fruits
100 ml Dansukker Sugar
400 ml freshly squeezed orange juice

Decoration
2 oranges


Orange chocolate cake
Set the oven temperature at 170 °C.
Let chocolate and butter melt over a water bath along with icing sugar with chocolate flavour. Add egg yolks and beat the mixture until stiff. Take the mixture from the heat and stir it to a smooth texture while it cools. Beat the egg whites with the icing sugar to a stiff meringue mixture. Add the meringue mixture to the chocolate mixture and put the mixture in a greased circular baking dish (diameter: approx. 23 cm). Bake the orange chocolate cake at an oven temperature of 170 °C for 30-40 minutes.

Orange sherbet
Bring water and sugar to the boil. Bring orange juice to the boil and let it boil until half of it remains. Skim the juice during the boiling process. Mix the sugar brine with orange juice and add lemon juice according to taste. Sieve the mixture. Freeze the sherbet in an ice cream maker or leave it in the freezer, stirring it regularly.

Passion fruit sauce
Let orange juice and sugar boil until it reaches a thick texture. Scrape the pips out of the passion fruits and stir them into the sauce. Allow the sauce to cool. Cut segments (skin-free wedges) out of the two oranges and marinate them in the passion fruit sauce. Serve to the sherbet and the orange chocolate cake.


Orange biscotti

Orange biscotti

makes about 50

Ingredients

240 g plain flour
200 g Dansukker Light Muscovado Sugar
2 g Dansukker Vanilla Sugar
30 ml Cointreau or Grand Marnier
Juice and grated zest of 1 untreated orange
30 g butter or margarine
2 eggs
200 g shelled almonds


Combine the dry ingredients in a bowl. Add the liqueur, orange zest, butter or margarine and egg and stir to make a dough. Work in the almonds. Put the dough in a plastic bag and refrigerate for at least 30 minutes.

Divide the dough into two parts. Sprinkle the work surface with flour and roll each part into lengths about 3 cm in diameter. Put the lengths on a baking sheet lined with baking parchment. Bake at the centre of the oven at 175 °C for approx. 12 minutes. Cut the lengths into pieces 1 1/2 cm wide. Return them to the baking sheet, cover with baking parchment and bake for a further 10 minutes. Leave to cool on a wire rack. Store in a dry, airtight container.


Orange cake with orange curd filling

Orange cake with orange curd filling

Ingredients

Cake
225 g butter or margarine
2 1/4 dl Dansukker Granulated Sugar
5 eggs
4 dl plain flour
3 tbsp cocoa powder
2 tsp baking powder
1 tbsp of finely grated peel from 1 organic orange

For the tin
1 dl split almonds

Filling
1 dl freshly-squeezed orange juice
2 egg yolks
2 dl Dansukker Jam Sugar
100 g butter

Decoration
Dansukker Icing Sugar


Start with the orange curd. Combine the egg yolks, jam sugar, and orange juice in a saucepan with a heavy base. Place the saucepan on the heat and whisk constantly until the mixture starts to thicken. Add the butter in small pieces, whisking constantly. Remove the saucepan from the heat. Strain the orange curd and leave to cool.

Grease a round cake tin, approx. 24 cm in diameter. Distribute the split almonds in the cake tin.

Whisk the butter or margarine and the granulated sugar in a bowl using an electric whisk until light and fluffy. Add the eggs, one at a time, while whisking continuously. Mix together the flour, cacao and baking powder and fold into the mixture together with the orange peel. Pour the mixture into the tin and bake in the middle of the oven at 175 °C for about 50 minutes. Using a cake pin test that the cake is dry in the middle. Leave to cool in the tin. Divide the cake into two layers and spread the orange curd on one of them. Place the other on top and leave for at least 1 hour before serving.


Chocolate tart with orange mousse

Chocolate tart with orange mousse

12 persons

Ingredients

Cake
180 g Dansukker Icing Sugar with Chocolate Taste
2 eggs
2 tsp Dansukker Vanilla Sugar
200 g wheat flour
1 1/2 tsp baking powder
200 ml milk
125 g butter or margarine
Handful of breadcrumbs with margarine

Filling
300 ml double cream
50g Dansukker Jelly Sugar Multi
2 tbsp orange juice concentrate (can be bought frozen)

Decoration
2 oranges
100 ml water
35 g Dansukker Jelly Sugar Multi
150 ml double cream


Set the oven at 175 °C. Grease a round spring form and sprinkle with breadcrumbs.

Divide the eggs into whites and yolks. Place the whites into a bowl and whisk to a froth. Fold the egg yolks and icing sugar with chocolate taste.

Mix the flour, vanilla sugar and baking powder and fold into the batter alternately with the milk. Stir in the butter. Pour the batter into the tin and bake in the bottom of the oven for approx. 1 hour. Allow to cool in the tin and divide into two parts.

Place one part back in the tin. Boil 100 ml of the cream together with the jelly sugar for 30 seconds. Whisk the remainder of the cream, but not too thick as it will make the filling gritty. Add the juice concentrate and jelly sugar to the mixture and mix well. Pour the filling into the tin and place in the fridge to stiffen.

Place the second part on top afterwards. Peel the oranges and cut them into slices. Place the slices on top of the cake.

Boil up the water and jelly sugar. Allow to cool slightly and distribute onto the oranges. Whisk the cream thick and decorate the tart.

You can replace the oranges with other fruits and berries. Choose the juice concentrate that matches the taste.


Yummy orange squares

Yummy orange squares

makes approx. 20

Ingredients

375 ml plain flour
50 ml Dansukker Light Muscovado Sugar
2 tbsp Dansukker Vanilla Sugar
150 g butter or margarine, room temperature

Filling
300 ml whipping cream
175 g butter or margarine
200 ml Dansukker Cane Sugar Granulated
50 ml Dansukker Cane Syrup
grated zest of one orange
1 tbsp orange juice concentrate

To decorate
200 g Marabou Orange flavoured Milk Chocolate


Work the ingredients together to form a dough and press it into a lightly greased baking tray, 20 x 30 cm. Bake in the centre of the oven at 175 °C for about 20 minutes.

Wash the orange thoroughly and finely grate the zest. Combine all the ingredients for the filling in a saucepan and simmer for approx. 20 minutes. Do the ball test (drop a spoonful of caramel into a glass of cold water) to ensure that it has reached the desired consistency. Spread the caramel mixture across the bottom. Refrigerate until set.

Melt the chocolate over a bain-marie. Spread the chocolate over the caramel mixture. When the chocolate starts to set, use a fork to create a pattern in it. Store in a cool place. Cut into squares immediately before serving.