Petra's Rolling Pin: orange juice

…a fall dessert, received as an idea from our friend Edin, a very talented pastry chef. It turned out delicious and we thank him!

We used—

30g butter

24 prunes

10-15 walnuts

3 tbsp of brown sugar

1 orange (and some orange zest)

150g whipping cream

15g sugar

It was easy to make.

In a 20x20cm baking pan, place 15g of butter and melt in the oven.

Pit the prunes and husk the walnuts.

Fill the prunes with the walnut halves and place them in the baking pan.

Add small amounts of butter to each prune.

Juice the orange and add some orange zest.

Bake them in the oven for 40 minutes at 160⁰C.

We worked as a team (Marcel and I) and savoured every bite with whipped cream.

22:47 No comments

Makes 20 cookies

330g ricotta

140g sugar

zest from 2 organic oranges

260g flour

a pinch of salt

1/2 sachet of baking powder

85g butter (melted)

3 tbsp orange juice

1 egg

20g dark chocolate

+7-8 tbsp flour

It all started like a game. ’I have some delicious ricotta. It will go bad. What should I do?’

This is how these cookies were born. They are soft, fluffy, and tasty. Marcel loved them (and he is very critical).

I baked them again.

It is easy. First, mix the ricotta, the sugar, and the orange zest and let the bowl sit in the fridge for half an hour.

In a separate bowl, mix the flour, the salt, the baking powder, the melted butter, the orange juice, and the egg. Add the ricotta, sugar, and orange zest mix that sat in the fridge. Start kneading and add flour until you get a non-sticky dough.

Knead until the dough is no longer sticky

Divide the dough into two pieces. Roll out one of them on a baking mat and, by using a cutter, cut out 8 cm circles (thickness: 50mm). Place them in a baking pan lined with parchment paper. Follow the same steps with the second piece of dough. I added 4 chocolate chips to half of the cookies. Bake them for 15 minutes in the preheated oven, at 180°C.

The cookies keep well in casseroles with a lid and are perfect for the road. Wherever it takes you.

01:56 No comments

A year and a half ago, I had a special meeting in Iran, while returning from an impressive castle. Well, my friend Asma and I communicate a lot and resemble a lot. One of our shared passions is the one for baking.

At the beginning of this year, she made her father an orange cake on his birthday and gave me the recipe. She then allowed me to also share it with you. ♥

You will need—

250ml orange juice

2 tbsp cornstarch

for the jelly

4 eggs

150g sugar

240g flour

½ sachet baking powder

250ml orange juice

110g butter (melted)

2 tbsp jelly

a drop of vanilla extract

for the dough

2 eggs

330ml milk

120g sugar

50g flour

a drop of almond extract

for the filling

First of all, make the jelly, mixing the orange juice and the cornstarch on low heat until it thickens [I used fresh oranges for the orange juice and then I left the jelly in the fridge to set after it cooled].

Beat the eggs with the sugar; add the flour and the baking powder and then the orange juice, the melted butter, 2 tablespoons of the jelly made, and the vanilla extract for the dough.

While it bakes, make the filling [Asma used whipping cream, but I didn’t have any that day, so I just thought that almonds go well with oranges].

Mix the yolks with 2/3 of the sugar amount until you get a rich cream. Add 3-4 tablespoons of milk and stir. Mix in the flour and immediately pour everything into the milk and vanilla mix, simmering on low heat. Don’t stop stirring until it boils and thickens. Remove from the heat and add the egg whites beaten stiff with the remaining sugar.

After it bakes and cools, cut the cake in half. Pour jelly on each half, keeping a third of the jelly. Use half of the filling to sandwich the two cake halves and spread the rest of the filling on top of the cake. Sprinkle the remaining jelly on top of it. The cake should stay in a mould until the filling sets.