This is a Sponsored post written by me on behalf of Sunkist. All opinions are 100% mine.
Have you ever wondered why Valencia oranges sometimes look like they are not yet ripe? You see them in the store and maybe you even pass them by because the peels are still tinged with green. I mean, those naval oranges sitting right next to them are fully orange, so you toss those in the cart instead. Well, I admit that I used to do that. Key words: USED TO!! I recently found out that Sunkist Valencia Oranges go through a natural process called re-greening. Valencia Oranges, also know as Summer Oranges may occasionally "re-green" in warm weather.
Valencias ripen on the tree and turn bright orange, but when temperatures begin to warm up, their skin reabsorbs chlorophyll as they hang on the tree and cause the orange to look partly green. This has absolutely no effect on the inside of the orange, though. The fruit remains ripe, juicy and oh-so-delicious. If you like, you can check out this Sunkist Valencia Oranges Re-greening Video. So, I tend to agree with the saying that Green is Good when it comes to Sunkist Valencia Oranges. While I still like naval, mandarin, blood, or any variety of orange, actually...Valencia's have fantastic flavor for juicing and eating out of hand, as snacks. If you want to squeeze your Valencia's for juice the night before, simply squeeze the juice, cover tightly and chill overnight. If done like this, no loss of flavor or Vitamin C will occur. Add a ½ cup of juice and a ½ cup of diced orange to a blender and add some fresh fruit, and/or berries and a ½ cup of yogurt and you've got a nutrition-packed way to start your day. A great idea for snacking is to cut the Valencia's into "smiles" by cutting in half crosswise and then cutting 3 or 4 wedges from each half. What kid (of any age) doesn't love sticking an orange wedge in their mouth and pretending it's their smile?
I wanted to create a recipe using the sweet citrus flavors of Sunkist Valencia Oranges, and this moist Orange-Almond Olive Oil Cake, that is perfect with a cup of coffee or a cup of tea, is what I came up with.
Orange-Almond Olive Oil Cake
an original from the kitchen of girlichef
serves: ~10
cake:
240 grams (8.5 oz. / ~2 c.) cake flour
141 grams (5 oz. / ~1¼ c.) finely ground almond meal/flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. fine sea salt
322 grams (11.4 oz. / 1½ c.) superfine sugar
½ c. (4 floz. / 102 g) olive oil
½ c. (4 floz. / 119 g) almond milk
finely grated zest of 2 oranges (~1 Tbs.)
¼ c. (2 floz. / 60g) freshly squeezed Valencia Orange juice
½ tsp. almond emulsion or extract
¼ tsp. orange extract
3 eggs
glaze:
127 grams (1 c. / 4.5 oz.) powdered sugar
1-2 Tbs. (15-30 g / .5-1 floz.) freshly squeezed Valencia Orange juice
garnish:
peeled, blanched Almonds (whole, sliced, or slivered), optional
an original from the kitchen of girlichef
serves: ~10
cake:
240 grams (8.5 oz. / ~2 c.) cake flour
141 grams (5 oz. / ~1¼ c.) finely ground almond meal/flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. fine sea salt
322 grams (11.4 oz. / 1½ c.) superfine sugar
½ c. (4 floz. / 102 g) olive oil
½ c. (4 floz. / 119 g) almond milk
finely grated zest of 2 oranges (~1 Tbs.)
¼ c. (2 floz. / 60g) freshly squeezed Valencia Orange juice
½ tsp. almond emulsion or extract
¼ tsp. orange extract
3 eggs
glaze:
127 grams (1 c. / 4.5 oz.) powdered sugar
1-2 Tbs. (15-30 g / .5-1 floz.) freshly squeezed Valencia Orange juice
garnish:
peeled, blanched Almonds (whole, sliced, or slivered), optional
Preheat oven to 350° F. Grease a 10" x 4¼" tube pan (or a bundt pan) and flour lightly.
for cake:
Combine cake flour, almond meal, baking powder, baking soda, and salt in a small bowl.
Combine remaining ingredients in a large bowl and beat with a mixer, at low speed until smooth and well combined, ~1-2 minutes. Add flour mixture and mix.
Pour batter into prepared pan.
Slide into oven and bake for ~45 minutes, or until a toothpick inserted in center comes out clean. Place entire pan on a wire rack and let cool for ~15 minutes. Carefully turn cake out of pan, flip right side up again and set it back on the rack to finish cooling.
finishing:
Stir about half of the orange juice into the powdered sugar, add a bit more until smooth and the consistency you want. Drizzle evenly over cooled cake. Garnish with almonds, if using.
You can find additional Sunkist citrus recipes and ideas by visiting Sunkist. And remember, when it comes to Sunkist Valencia Oranges, green is good.
*I am sharing this post with:
, Kate is an uptight, work-obsessed control freak. She is a first-class chef who takes pride in her work and does not subscribe to the popular belief that the customer is always right. Her whole world is turned upside down when her sister is killed in a car accident on her way to visit her. She gains custody of her young niece, Zoe, who is now left without the only parent she has ever known. While they struggle to get to know each other better (a whole new world for both of them), Nick enters the picture. Nick is brought on as the new executive sous chef when Kate is forced to take some time off and her sous chef leaves to have a baby. Nick is completely the opposite of Kate. Outgoing, fun, friendly, patient, and easy-going. And very easy on the eyes. Is it any wonder that this odd-group fits together so nicely? When Zoe cashes in on a wish that Kate promises to grant her, Nick winds up in Kate's kitchen cooking dinner with Zoe...which they then share in a magical, candle-lit, tent-covered dinner. They make homemade pizza (a complete 180° from Kate's "upscale" menus) and eat on the floor without utensils or shoes and we can see a change starting to take place in all of them. This is one of my favorite scenes from the film. It ends with Nick carrying a sleeping Zoe to her bed and spending some quiet time with Kate. He pulls a box that he brought with him from the fridge to share with her. As they begin to eat in the seduction of fire light...
