ides for handles.
Make orange sugar by stirring together half
Preheat oven to 350\u00b0F. Lightly grease and line 2 - 9x4 inch loaf pans with parchment paper.
Cream butter and sugar until pale. Add eggs, 1 at a time, beating well after each addition. Add orange zest. Fold in flour, alternating with milk and orange juice. Fold in raisins. Distribute between prepared pans, smooth top and bake for 35-40 mins, until a skewer inserted in the center comes out clean. Let cool in pans for 5 mins then transfer to a wire rack to cool completely.
Serve sliced.
x in the 3 teaspoons orange gel coloring (I used
he ingredients for the cakes, except the orange juice, in a food
nd sifted flour. Add the orange puree. Spoon the mixture into
ale and fluffy. Beat in orange zest. Add eggs, 1 at
enter comes out clean. Cool cakes on wire rack and dust
uffin tin.
To make cakes, beat butter, blossom water and
For the orange dust: preheat the oven to
old in flours, ground hazelnuts, orange peel and juice, and poppy
br>Cream butter, sugar and orange zest until light and fluffy
fter each addition. Beat in orange peel.
Sift in flour
ver a baking pan. Unmold cakes onto rack.
Meanwhile, for
econds. Tint with orange food coloring. If bundt cakes have holes in
ternately with 3/4 cups orange juice, beating well after each
br>Brush tops of hot cakes with remaining 1/4 cup
beat until thick. Add orange juice and peel; blend until
mix together the sugar, milk, orange juice, canola oil, vanilla extract
owl.
Add the vanilla, orange extract and peel.
Beat
n the center.
When cakes are done, immediately loosen from