Orange – Ruth E. Hendricks

Nine Years Ago- Orange Olive Oil Cake

From 9 years ago

Did some research for a Portuguese dessert and this cake came up in two places. Recipe for Orange-Olive Oil Cake. “This Portuguese orange olive oil cakehas an unforgettably tender crumb and a citrus smack thanks to fruity olive oil, winter navel oranges, and orange zest.”

I went across the Allegheny River to Labriola’s and bought a new Zoe Olive Oil as recommended in the recipe. Fresh eggs. And five navel oranges were five dollars at Whole You-Know-What.

Zested three oranges and squeezed four to get 1 1/2 c of juice.

Used a tube pan as I did not have a light colored bundt pan. Baked it 1 1/4 hours.

Make it at least a day before serving. I did.

Will let you know what the verdict is after Friday night dessert. I usually don’t make a new recipe to share, untested.

January 8 2025- it was absolutely delicious I need to bake it again

I put it on a glass cake stand after it cooled.

January 9, 2025 by Ruth Categories: Baking, PhotographyTags: cake, food, kitchen, olive oil, Orange, photography, postaday 13 Comments

Cara Cara Oranges

Yes they are pink inside. Cara Cara oranges.

February 23, 2023 by Ruth Categories: PhotographyTags: Cara Cara, citrus, fruit, fruit bowl, kitchen, Orange, oranges, photography, postaday, pyrex 8 Comments

Orange Things Revisited

May 19, 2022 by Ruth Categories: PhotographyTags: archives, color, Orange, orange things, photography, postaday 6 Comments

Gato de Muez de Pesah Walnut and Orange Passover Cake

I am at my sister’s in NYC and sifting through old recipes and photos. This is from 2011.
When I googled this recipe title, from the one she wrote down on a piece of composition paper, I discovered that it is from The Book of Jewish Food: An Odyssey from Samarkand to New York by Claudia Roden who says it is the Passover Cake of Istanbul and it is imperative to use walnuts that are not stale! You can see the actual recipe in the link above, if you have trouble viewing the handwritten version

Here is a link to a Youtube Video with
Claudia Roden an Interview on Jewish Food from the British Library

The photo of the recipe cuts off the word STIFF but that is how you need to beat those egg whites.

April 14, 2022April 14, 2022 by Ruth Categories: BakingTags: almonds, baking, cake, cake recipe, Jewish Food, NYC, Orange, Passover, photography, recipe, sister, walnuts 9 Comments

Raw Cranberry Relish, Yes or No?

Cranberries, navel orange, a Granny Smith apple, chopped. add 1/2c sugar and stir. Chill.

Some people prefer fresh cranberry sauce, some like the ribbed cylinder of Cranberry jelly from the can. Some put cranberries in a jello mixture. What they remember from childhood.

Cranberry relish, raw. Yes or no?

Or perhaps you don’t like cranberries in any form.