More ways to use oranges

Boiled Orange Cake

There are many versions of this classic Sicilian cake, and this is a basic method.

In a saucepan, cover 2 whole oranges with water and simmer for 1 hour. Cool. Cut the whole oranges into wedges and add to a food processor along with 4 eggs and ⅔ cup sugar. Blend until smooth. Add 2 cups ground almonds and 2 teaspoons baking powder. Pulse to combine. Pour into a greased tin and bake at 180°C for 35-40 minutes.

Maple Vanilla Orange Segments

Use a small knife to remove the zest and white pith from 4 oranges then separate the fleshy segments from the tough inner membrane (find tutorials for this technique on You Tube). Place orange segments into a 500ml jar, squeezing in any remaining juice. Combine ¼ cup maple syrup, ¼ cup water, 1 teaspoon vanilla extract and 3 cloves in a small

saucepan. Bring to a simmer then pour this over the orange segments and add an optional shot (30ml) of Cointreau. Store in the fridge and consume within 4 days. Lovely on baked caramel custards or bircher muesli.

Orange Powder + Dried Orange Slices

Thinly peel strips of zest from 4-5 oranges. Arrange on a lined baking sheet and place into a 50°C oven set on fan bake. Wedge a spoon in the door to keep the door slightly ajar to allow for air movement. Dehydrate for 3-4 hours until zest is bone dry (alternatively use a dehydrator). Grind the dried zest in a spice mill or mortar and pestle until fine. Add to salt to make a citrus salt, sprinkle on roast chicken, or add to baking for a citrus note. The same method can be used to dehydrate thin slices of orange for decorating cakes or using in herbal tea blends.