HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


the appetizer:

Though Spanish cuisine has roots in Roman and Mediterranean cooking, influence from Jewish and Moorish settlers differentiates Spain's cooking from the rest of Europe. Later, Spanish conquistadores brought back numerous foods from the Americas that were then introduced to the rest of Europe, including potatoes, tomatoes, peppers and beans.

Destinations  

Spain

Spanish Orange Tart

Serves 6 to 8

This simple cake uses both olive oil and orange juice, reflecting two of Spain's major crops: olives and oranges. For best results, use a mild tasting olive oil.

Ingredients:
3 eggs
10 ounces sugar
1 cup milk
1/2 cup olive oil
The zest of one orange, minced (without the bitter white pith)
10 ounces flour, sifted with:
1/2 ounce powdered yeast (1 teaspoon)

For the syrup:
Zest from two oranges used in Presentation below
1-3/4 quarts fresh squeezed orange juice
30 ounces sugar

Presentation:
2 whole oranges

Beat the eggs with the sugar until they turn white. Add the milk, olive oil, and the minced orange zest. Lastly, add bit by bit and stirring constantly, the sifted flour and yeast. Brush an 8-inch round baking pan with olive oil and dust with sugar and flour. Fill it with the batter. Bake in a preheated 400 degree F. oven for one hour. Remove from the oven, unmold and let cool thoroughly.

Using a vegetable peeler, remove the zest from the oranges, being careful to get only the colored part of the skin. Cut away and discard any bitter white pith from the oranges. Peel the oranges and cut the zest into julienne strips. Place the orange juice in a saucepan with the julienned peel and the sugar. Cook for 1/2 hour until a thick syrup forms. Strain and reserve part of the julienned strips and 1/2 cup of the syrup, for later glazing the tart. Slowly pour the rest of the syrup over the cake, so that it soaks through. Place on a serving dish.

To finish the tart, reduce the saved 1/2 cup syrup to 3 tablespoons and with a spatula spread the glaze on the cake. Arrange the julienned strips into a little hill in the middle, surrounded by a crown of whole sections of the two oranges.


Spain

Spanish Cookbooks with Recipes

Tapas by Penelope Casas

More Spanish Tapas Recipes

Back to the main Spain page

Spain on Wikipedia

More country Destinations

 

This page modified January 2007


The Global Gourmet
The Global Gourmet®
Main Page

 

Shamrock
Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toysCatnip Toys
 

FoodWine
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

 

Kitchen & Home
Markdowns

 
,