Cranberry and Orange Sheet Cake

I love the smell and taste of this flavor combination, so lovely! If you are looking for a simple and delicious sheet cake this might be just what you are looking for.

I still had some cranberries left from Christmas baking and my kids have been eating oranges, I had everything at home to whip this up. I used spelt flour and maple syrup to make it a healthier treat.
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Cranberry and Orange Sheet Cake

Ingredients:

  • 1 cup dried cranberries, chopped
  • 2/3 cup orange juice
  • 1 cup maple syrup
  • 1/3 cup buttermilk
  • 2/3 cup grapeseed oil
  • 4 eggs
  • 3 cups spelt flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 4 tbsp orange zest

-Preheat oven to 350F. Grease and flour a 9 x 13 inch baking pan.

-Soak cranberries in orange juice for 15 minutes.

– In a large bowl mix together flour, baking powder, salt and orange zest.

-In a separate bowl whisk eggs, oil, buttermilk and vanilla, then add the cranberry mixture. Stir in flour until well combined. Fill into the prepared baking pan.

-Bake in preheated oven for 30 – 40 minutes or until tester inserted into middle of cake comes out clean.

-Let cool completely. Cut into squares, decorate with an icing if desired, I used maple syrup and small cranberry pieces and orange zest.

-Can be baked in a smaller sheet pan, a bundt form or muffin tins.
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Enjoy!

Ursula

 

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Refreshing Orange-Yogurt-Mousse

 

 

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I have been craving citrus fruits lately, especially lemons and limes. Maybe it is the lack of sunshine or I just need the extra Vitamin C and the vibrant color!

I love all, or okay maybe most, desserts:) But I also do enjoy making healthier and lighter desserts for a change.

This dessert is just perfect light and refreshing, served in half of a orange, a pretty little thing!

 

Orange-Yogurt-Mousse

  • 1tbsp unflavoured gelatine
  • 2tsp grated organic orange rind
  • 1/2cup fresh orange juice
  • 2/3cup sugar, honey or coconut sugar
  • 2tbsp butter
  • 2cups plain greek yogurt
  • 2 oranges

 

-Cut oranges in halve, use the juice for the recipe, remove meat carefully to keep the orange halves unbroken.

-In a small saucepan, sprinkle gelatine over orange juice and let soften one minute.

-Add sugar, orange rind and butter.

-Heat, slowly stirring until gelatine dissolves. Transfer mixture to a metal bowl to completely cool (you can sit bowl in a large bowl filled with ice to speed cooling). Stir until mixture is the texture of raw egg whites. Whisk yogurt into orange mixture.

-Spoon mousse into four orange halves (there will be some leftover). Chill for at least 30 minutes to set, or longer.

 

-Optional: at serving time, top with some whipped cream.

–You can make this recipe using lemons or limes–

–You can substitute dairy yogurt for non dairy yogurt and butter–

 

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Enjoy!

 

 

Marinated Oranges with Meringue topping

After all the holiday meals this dessert is light and refreshing. Citrus fruits are a great source of vitamin C, that is for sure useful during the cold winter month. The meringue reminds me of the beautiful mountains in Switzerland. I grew up surrounded by hills and on sunny days you could see the mountains in the distance. We spend many vacations renting a Chalet in the mountains and hiking every day in a still almost untouched surrounding. Whenever we visit my family, I soak in all that beauty, and make lots of pictures too:)

Here in Canada we have the beautiful Rocky Mountains but they are far away from Ontario where we live. The landscape here is pretty flat.

Marinating the oranges gives it a special touch, but it also tastes great without alcohol. I dusted the meringue with a little bit of icing sugar to mimic the snow covered mountain tops;)

 

 

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Marinated Oranges with Meringue topping

  • 3 Oranges; blood oranges, Grapefruit…
  • 2 Mandarins
  • 100ml Orangejuice
  • 2tbsp Cointreau, Rum, Schnapps…
  • 4 eggwhites
  • 1pinch of salt
  • 3tbsp honey, or sugar
  • 1tsp orange zest

 

-Cut oranges and mandarins in thin slices, remove white skin. Layer in a baking dish and cover with the alcohol and orangejuice. Cover and refrigerate for 2 hours.

-In a medium bowl whip eggwhites with the salt until soft peaks form then add honey and whip until stiff and shiny. Add orange zest and fold it gently under the eggwhites. Cover the fruit with the egg mixture and bake immediatly in a 200C preheated oven for 10 minutes or until golden brown.

-Dust with some icing sugar and serve warm.

 

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Enjoy!