Base:

• 150 g tea biscuits
• ¼ cup (+ 1 tablespoon optional) butter, melted

Cheesecake (two layers):

• 500 g cream cheese
• 285 ml whipping cream
•  1 ½ cups (240 g) icing sugar*
• 2 limes
• juice of ½ lime
• 2 tablespoons icing sugar
• 3 tablespoons milk
• 1 blood orange
• 3 tablespoons blond orange juice (of 1 ½ fruits)
• 2 x 3 teaspoons gelatine

Top decoration:

• 150 ml whipping cream
• 3 tablespoons icing sugar
• sliced orange and lime

Make the base: process biscuits in the food processor until very fine (sand texture). Add melted butter and mix until well incorporated. If the biscuits are very flaky you need to add more butter. Line the bottom of a spring pan with parchment paper. Spoon the mixture evenly pressing lightly with a spoon. Place to the fridge.

In a sauce pan place one blond orange (unpeeled), add water to cover and cook until tender (about ½ hour). In a second sauce pan place two limes (unpeeled), add water to cover and cook until tender (about ½ hour). Once ready, drain, peel fruits and remove the white thick core from the orange. Peele fruits blend in a blender to the puree (separately orange and limes). Add juice of ½ lime and 2 tablespoons icing sugar to lime puree, mix.

In a bowl of a stand mixer place cream cheese, whipping cream and 1 ½ cups icing sugar. Beat until smooth and fluffy. Divide the mixture to half. Add orange puree to one part, mix. Add lime puree to second part, mix.

Divide the lime cheese mixture into three. Transfer one third to another bowl. Place 1 teaspoon gelatine to a small bowl and pour 1 tablespoon milk over. Set aside for 5 minutes then heat in a double boiler or microwave until liquid. Add 1 tablespoon lime cheese mixture to liquid gelatine and stir together in order to strengthen the gelatine. If they combined successfully add it to the rest of lime cheese mixture and mix until smooth. Pour prepared lime cheese layer over cookie base in the pan, shake the pan to even the surface and place to the fridge to set (10 minutes).

Divide the orange cheese mixture into three. Transfer one third to another bowl. Place 1 teaspoon gelatine to a small bowl and pour 1 tablespoon blood orange juice over. Set aside for 5 minutes then heat in a double boiler or microwave until liquid. Add 1 tablespoon orange cheese mixture to liquid gelatine and stir together in order to strengthen the gelatine. If they combined successfully add it to the rest of orange cheese mixture and mix until smooth. Pour prepared orange cheese layer over lime cheese layer in the pan, shake the pan to even the surface and place to the fridge to set (10 minutes).

Repeat two steps above four more times to receive six layer cheesecake (the pink layer will be on the top). Place to the fridge for overnight.

The next day carefully remove the cheesecake from the pan and place on a serving plate. Beat whipping cream with icing sugar until stiff. Spoon it to the piping bag ended with big star nozzle and pipe cream rosettes on the top of cheesecake. Decorate with fruit slices.

*my cakes and desserts are not very sweet. You may try every layer on every step of preparing and add more sugar if you want, remembering that sugar is less detectable in frozen/cooled desserts.

loaf pan 4 ½ x 12 inch

 Ingredients:

• ¾ cup sugar
• zest of 1 blood orange
• 2 cups flour
• 2 ½ baking powder
• pinch salt
• 1/3 cup juice of blood orange (I pressed ½ fruit)
• 2eggs
• 1 egg yolk
• 4 tablespoons canola oil
• 1 tablespoon butter, melted
• 1 cup Greek yoghurt, plain
• 1 teaspoon vanilla extract

Icing:

• juice of ½ blond orange
• 1 cup icing sugar

Grease and line pan. Preheat oven to 350°F.

Place in the bowl of a stand mixer sugar and orange zest and mix for few minutes. Add flour, salt and baking powder, mix. In a separated bowl mix together eggs, egg yolk, oil, butter and juice. Add to the flour mixture and mix until combined. Add yoghurt and vanilla, mix until combined. Spoon the mixture into pan and bake for 55 minutes (until the skewer inserted into center comes out clean). Remove cake from the oven and leave for 10 minutes. Then remove cake from the pan, cover tightly with plastic wrap and leave to cool completely – cling film avoids moisture loss.

Make icing: mix icing sugar and orange juice until smooth mixture. Pour over the cooled cake. For decoration might be used candid oranges – to make them cook syrup (water + sugar in ratio 1:1) until boiled, lower the heat and place in sliced (with skin) oranges. Cook for 20 minutes until become translucent. Drain and place over the cake.  

18 pieces bigger madeleines or 24 standard sized

 Ingredients:

• ½  cup + 1 teaspoon (120 g) butter, melted
• 1 tablespoon blood orange zest
• 2 tablespoons (30 ml) blood orange juice
• ½ cup minus 1 tablespoon (90 g) sugar
• 3 eggs
• 1 egg yolk
•  ½ cup + 2 tablespoons (100 g) all purpose flour
• 6 tablespoons (60 g) almond flour
• 1 ¼  teaspoons baking powder
• pinch of salt

Icing:

• ½ cup (100 g) icing sugar
• 2 tablespoons blood orange juice

Melt the butter. Remove from the heat, add blood orange zest and juice. Set aside.

In a bowl of a stand mixer beat together eggs, egg yolk and sugar until light and fluffy (about 5 minutes). In separated bowl mix together flour, baking powder and salt. Add to egg mixture and mix with rubber spatula until combined. Stir in melted butter, mix with spatula. Place dough mixture into the fridge for overnight.  

Next day preheat oven to 380°F (190°C) – preferably on convection oven mode. Grease madeleine pan/s with melted butter and place to the freezer for 10 minutes. Then fill each hole with dough. Place the madeleines pan on the cookie sheet and put together on the upper oven shelf. Bake for 15 minutes (bigger and ticker madeleines) or 10 minutes (standard sized). They should be set and springy when touched in the center. Cool on a wire rack.

Icing: beat icing sugar and orange juice until smooth, thick but still liquid mixture. Dip each cookie in to cover half of the surface with icing. Place to the wire rack to set.

3 medium jars

 Ingredients:

• 500 g blond oranges (by me: 3 fruits)
• 2 cups sugar
• 1 cup water
• 4 tablespoons lemon juice

Wash fruits and slice (skinned) thinly. Remove stones. Cut slices into smaller pieces by hand or in food processor (if you want smoother texture). Place oranges, sugar, water and lemon juice in medium pot and bring to the boil. Reduce heat and simmer mixture for one hour until the candy thermometer registers 220°F. Pour marmalade to clean, hot jars, close the lids and leave them upside down on the countertop until cool completely. Then they should be air proof closed. You can also store the marmalade without air proof closing for two weeks in the fridge.  

1 tart ø 10 inch

Ingredients for the base:

• ½  cup softened butter
• 5 tablespoons icing sugar
• 1 egg
• 2 tablespoons cocoa powder
• 1 ¾  cups all purpose flour

Filling:

• 300 ml (1 can) sweetened condensed milk
• zest of 1 blood orange
• ¾ cup (185 ml) blood orange juice (I used 3 oranges)
• 2 tablespoons whipping cream
• 2eggs
• 2 tablespoons corn starch/corn flour

Topping:

• ½  cup + 1 tablespoon  (150 ml) whipping cream
• 2-3 tablespoons icing sugar
• 2 blood oranges

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and cocoa powder, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. If it is very flaky and not elastic add cold water, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Preheat oven to 350°F /180°C. Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Fill pan with prepared pastry and press to place properly. Place the parchment paper over the base and weight the pastry with ceramic balls, peas, bean or another baking pan (empty). Bake blind for 15 minutes. Remove from the oven and discard weight.

Make filling: in a bowl mix together condensed milk, blood orange zest and juice. Add cream and eggs, mix with a fork or balloon whisk until smooth. Add corn starch, mix until incorporated.

Pour the filling over pre-baked base (could be still warm) and bake for 30 minutes (until filling is set on the whole surface). Cool after baking then place the tart to the fridge for at least 2 hours (or overnight).

Before serving beat whipping cream with icing sugar until stiff. Peel and slice oranges. Decorate the tart with fruit slices and cream splashes.

15 pieces

 Ingredients:

• 2 ½ cups all purpose flour
• 2 teaspoons baking powder
• ¾ cup sugar
• Zest of one blood orange (about 1 tablespoon)
• 4 tablespoons chia seeds
• 220 g ricotta cheese
• 2 eggs, slightly beaten
• 1 teaspoon vanilla extract
• 125 ml Greek yoghurt, plain
• 125 ml buttermilk
• 125 ml vegetable oil
• Juice of one blood orange (about 2 tablespoons)

Icing:

• ½ cup icing sugar
• 2-3 tablespoons blood orange juice

Preheat oven to 350°F. Line muffin pan with paper papilots.

In a large bowl place flour, baking powder, sugar and chia seeds. Mix with a spoon. Add ricotta cheese, eggs, vanilla extract, yoghurt, buttermilk, oil and juice. Mix with the spoon until well combined.

Spoon the batter into prepared pan and bake for 25 minutes (until skewer inserted into center comes out clean). After baking leave in pan for 5 minutes then transfer to a wire rack to cool completely.

Make icing: mix together icing sugar and juice until smooth, thick but still liquid mixture. Pour the icing over the top of each muffin.

spring pan ø 8 inch

 Ingredients:

• ½ cup + 1 tablespoon butter
• ¾ cup sugar
• 2 large eggs
• 1 tablespoon orange zest
• 100 g dark chocolate
• 1 cup all purpose or cake flour
• 1 ½ teaspoon baking powder
• ½ cup corn meal
• ½ cup macadamias or almonds, chopped
• 180 ml buttermilk

Frosting:

• 250 ml whipping cream
• 4 tablespoon orange curd (store bought or homemade – recipe here)
• fresh fruits (strawberries or figs)

Preheat oven to 350°F (180°C). Line the bottom of pan with parchment paper.

Melt chocolate in microwave or double boiler. Set aside to cool.

In the bowl of an electric mixer beat butter and sugar until light and fluffy. Add eggs (one at the time) and mix together. With the last egg add orange zest. Add cooled chocolate. In another bowl mix together flour, baking powder and corn meal. Add the flour mixture to the butter mixture in three batches alternate with buttermilk. Add chopped nuts, mix shortly. Spoon the mixture into the pan. Bake for 50 minutes (until the wooden skewer inserted into center comes out clean). Remove from the oven, leave in pans for 1 hour then transfer to a wire rack.

Make frosting: beat cream until stiff peaks forms. Mix in orange curd. Beat shortly together.

Divide cooled cake horizontally into half. Spread half of the cream on the first layer. Cover with the second cake layer. Spread remaining cream on the top. Decorate with fresh fruits.

8 cups budtcake pan

Ingredients:

• 1 cup butter, melted
• 1 cup sugar
• 2 teaspoons vanilla extract
• ½ cup milk
• 3eggs
• 3 cups all purpose flour
• 2 teaspoons baking powder
• ¼  teaspoon salt
• ¼ cup coffee liqueur (Kahlua or Tia Maria)
• 1 tablespoon instant coffee (powder)
• ¼ cup orange liqueur (Cointreau)
• 1 tablespoon orange zest

Icing:

• 2 x ½ cup icing sugar
• 2 tablespoons whipping cream
• 2 tablespoons coffee liqueur

Preheat oven to 350°F. Grease the pan and dust it with flour.

In a bowl stir together melted butter, sugar and vanilla. In a separated small bowl slightly beat eggs with a fork. Add eggs and milk to the butter mixture and stir until combined. Add flour, baking powder and salt and mix until incorporated. Divide the prepared cake mixture in half. Add coffee powder and coffee liqueur to the first half. Mix until combined. Add orange zest and orange liqueur to the second half. Mix until combined. If the coffee dough is thicker than orange dough add 1 tablespoon milk. You should not worry if the dough looks curdled. Spoon the half of the coffee cake mixture to the prepared pan. Pour the orange mixture over it. Spoon the rest of the coffee mixture on the top. Bake for 1 hour (until the tooth pick inserted into the center comes out clean). Leave in the pan for 1 hour then transfer to the wire rack to cool.

Make icing: beat ½ cup icing sugar with coffee liqueur until smooth. Beat the second ½ cup icing sugar with whipping cream. Try to make thick but still liquid icing. Pour the icing over the top of the cake alternate both tastes.

1 wreath about 10 inch diameter

 Dough:

• 2 cups flour
• pinch of salt
• 2 teaspoons dried yeast
• ¼ cup lukewarm milk
• ¼ cup lukewarm water
• 4 tablespoons sugar
• 1 tablespoon orange zest
• 1/6 cup butter, soften
• 1 egg
• 1 teaspoon vanilla extract

Filling:

• 1 ½ cup dried apricots
• ¼ cup sugar
• 1 cup water

Topping:

• 1 egg
• 1 tablespoon flaked almonds
• 1 tablespoon demerara (turbinado) sugar

Make dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar, salt and butter in small pieces. Add yeast mixture, vanilla extract and orange zest. Add water and mix on medium speed until dough is smooth (8-10 minutes) and pulls away from the sides of the bowl. If dough does not pull away from the bowl, add more flour, 1 tablespoon at a time. If the mixture remains too dry and crumbly, add more water, 1 tablespoon at a time. Once the dough is ready place it in an oiled bowl, cover and let stand in a warm place for 1-1.5 hours until doubled in size.

Make filling: place apricots, sugar and water in a small saucepan. Heat until sugar dissolved then bring to the boil. Reduce heat and simmer for further 15 minutes until apricots are soft. Drain. Blend apricots until smooth mixture.

Place the dough on a floured surface and roll out into a 16 x 6 inch rectangular. Spread the filling evenly onto the dough leaving an empty 1 inch border along one long side. Roll up into a log starting to fold longer site without border. Shape a log into a ring joining ends together. Place the ring on a baking sheet lined with parchment paper and let stand in a warm place for 30 minutes to rest and double in size.

Preheat oven to 350°F.  

Using kitchen scissors cut seven diagonal slashes into outer edge of dough (about 4 inch apart). Brush the top with egg, sprinkle with almonds and sugar. Bake for about 30 minutes until golden and sounds hollow when tapped on the base.

round spring pan 9 inch

 Ingredients:

• ½ (115g) cup butter, melted
• 1 cup (200g) sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 ½ cups (240g) all purpose flour
• 1 ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup (125ml, 78g) sour cream
• ¼ cup (62ml) milk
• 120 g fresh cranberries
• cake 1. citrus: zest of 1 orange, zest of 1 lemon
• cake 2. cinnamony: 2 teaspoons cinnamon, ½ teaspoon of each: ground allspices, cloves, anise

 Streusel:

• ½ cup (80g) all purpose flour
• ¼ cup (50g) sugar
• pinch of salt
• 3 tablespoons (45g) butter, melted
• cake 1. citrus: ½ cup (120g) chopped walnuts, 1 teaspoon orange zest, 1 teaspoon lemon zest
• cake 2. cinnamony: ½ cup (120g) chopped hazelnuts, 1/8 teaspoon of each: cinnamon, ground allspices, cloves, anise

Icing:

• ½ cup (80g) icing sugar
• cake 1. citrus: 3-4 tablespoons orange and lemon juice (mixed together)
• cake 2. cinnamony: 3-4 tablespoons milk with ¼ teaspoon cinnamon

Preheat oven to 350°F. Line the bottom of the pan with parchment paper.

In a bowl of standing mixer stir together melted butter, sugar, eggs and vanilla extract. Add orange and lemon zest for cake 1. (citrus). Add flour, baking powder and salt and mix until incorporated. Add cinnamon and spices for cinnamon cake. Add sour cream and milk, mix until combined. Spoon the cake mixture to the prepared pan. Scatter washed cranberry fruits on the top in way they cover the whole top in one layer. Sprinkle the top with streusel (1. or 2. for desired taste of cake) to cover the fruit underneath. To make streusel just mix all ingredients together with appropriate additions for desired taste of cake. Bake (preferably in convection oven) about 45 minutes or a little longer (in traditional oven) - until the tooth pick inserted into the center comes out clean. Leave in the pan for 15 minutes then remove from the pan and cool on a wire rack. Before serving sprinkle the top with icing.

Make icing: beat icing sugar with juice (cake 1.) or milk (cake 2.) until smooth and thick but still liquid mixture.

springpan ø 9 inch

• 5 eggs
• 2 tablespoons hot water
• ¾ cup sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon pure almond extract
• 1 cup buckwheat flour
• 1 teaspoon baking powder
• 100 g finely ground hazelnuts
• 60 g dark chocolate, finely chopped

 Filling:

• 250 g cranberry puree (canned or home made)
• 3 tablespoons freshly pressed orange juice
• 1 teaspoon Cointreau (optional)
• 3 teaspoons gelatine
• 600 ml whipping cream
• 2 tablespoons icing sugar
• 2 tablespoons dark chocolate, finely ground

Grease and line the springpan (bottom only). Preheat oven to 350°F.

Sponge: in the bowl of a stand mixer fitted with the paddle attachment beat eggs and water at high speed until light and fluffy. Add sugar and both extracts, beating until sugar has dissolved. Mix in flour with baking powder. Add hazelnuts and chocolate, mix until incorporated.  Spoon cake mixture into prepared pan and even the surface. Bake for 30 minutes (until a wooden pick inserted in center comes out clean). Cool in pan for 5 minutes then transfer into a wire rack and cool completely.  

Make filling: in a medium bowl mix together cranberry puree, orange juice and Cointreau. If you want to use home-made puree place 300 g fresh or frozen cranberries in a small saucepan, add 2 tablespoons sugar and 1 tablespoon lemon juice and cook (about 10 minutes) until fruits crack. Press fruits throw the sieve to discard skin and get smooth puree. Place the gelatine powder in a small bowl and pour over the cold water. Let it stand for 5 minutes until is solid. Place the bowl in a double boiler or microwave and heat until gelatine is melted. Whip the cream and icing sugar until stiff peaks forms. Add liquid gelatine and mix together.  

Slice the cake horizontally into three equal layers. Place the first layer on a plate, spread the half of cranberry puree over, spread 3 tablespoons of cream mixture on the cranberry and sprinkle with ground chocolate. Cover with the second layer and repeat the procedure. Cover with third layer. Spread the rest of whipped cream on the top and sides of the cake. Reserve 2 tablespoons of cream. Place it in a piping bag and make small decorations on the top. Add some fresh cranberry fruit.

round pan ø 8 inch

 Ingredients:

• ¾ cup butter
• 200 g dark chocolate
• 3 tablespoons cocoa powder
• 4 eggs (whites and yolks separated)
• 1 cup sugar
• 1 teaspoon pure almond extract
• 300 g ground almonds (almond flour)

Orange curd:

• 2 blood oranges
• ½ cup + 1 tablespoon sugar
• 1/3 cup butter
• 1 egg
• 1 egg yolk

Make orange curd: grate the rind and squeeze the juice of oranges into heatproof bowl. Set the bowl over a pan of gently simmering water. Add the sugar and butter and stir until dissolved and melted. Put the egg and egg yolk in a bowl and beat together. Pour them through the sieve into the orange mixture. Stir the mixture constantly over the heat until the orange curd thickens and lightly coats the wooden spoon (it could take 10 to 20 minutes). Once it is ready set aside to cool.

Grease pan and line the bottom with parchment paper. Preheat oven to 350°F.

In a medium saucepan place chocolate, butter and cocoa powder and heat gently until melted. Remove from the heat and let cool slightly. In a bowl of a stand mixer beat egg yolks and sugar until light and fluffy. Add butter-chocolate mixture and almond flour and beat until combined. In a separated bowl beat egg whites until stiff. Mix the foam with silicon spatula into cake mixture. Once well incorporated spoon the batter into prepared pan. Bake for 45 minutes (until the wooden skewer inserted into the centre comes out clean). After baking leave in pan for few then transfer to the wire rack to cool completely. Top with orange curd before serving.

 Base:

• 170 g granola (I used mix of: oats, puffed rice, quinoa seeds, flaked coconut and dark chocolate)
• ¼ cup butter, melted

 Cheesecake:

• 300 g fresh or frozen cranberries
• 2 tablespoons sugar
• 1 tablespoon freshly pressed lemon juice
• 250 g cream cheese
• ¾ cup sugar
• 2 eggs
• 150 ml whipping cream

 Pannacotta:

• 2 tablespoons freshly pressed orange juice
• 1 tablespoon gelatine
• ¾ cup whipping cream
• zest of ½ orange
• 125 ml Greek yogurt, plain

Make the base: mix together the granola and melted butter. The bottom and sides of ramekins (or only a bottom of a spring form) line with baking parchment. Spoon the mixture evenly pressing lightly with a spoon. Let it cool in the fridge.

Make cheesecake: place cranberries with sugar (2 tablespoons) and lemon juice in a small saucepan. Stir and cook (about 10-15 minutes) until fruits crack. Press fruits throw the sieve to discard skin and get smooth puree.

In a medium bowl place cream cheese, cream, sugar and eggs and beat with a spoon until smooth. Pour the cranberry puree and beat together.  Pour the cheesecake mixture over granola base in the form. Cheesecake will be baked in water bath (bain-marie). Place ramekins in a brownie pan and fill the tray with hot water to the half-way of ramekins side (or: wrap the spring form in two pieces of aluminium foil and place in a bigger pan filled with hot water to the half-way of springform side). Place together in hot oven (325°F) and bake for 40 minutes (one big cheesecake for 1 hour). The cheesecake have to be set on its surface if is not bake it longer. Once is baked remove from bigger water pan, waste the aluminium foil and place in forms to the fridge for overnight.

When the cheesecake bakes make pannacotta: place gelatine in a small bowl and cover with orange juice. Set aside for 5 minut to bloom. After this time heat gently in a double boiler or microwave until dissolves. The whipping cream cook with orange zest until hot. Place the sugar in a heatproof bowl and pour over the hot cream. Stir until sugar dissolves. Add liquid gelatine, stir together. Pour Greek yogurt over the cream mixture and mix together until smooth. Silicon moulds (shaped as desired) fill with pannacotta and place in the freezer for overnight.  

Next day remove cheesecake/s from the pan and place on a cake stand. Remove the pannacotta from moulds and place one on the top of each small cheesecake (or more on the big cheesecake). Decorate with chopped freeze-dried cranberry.

about 46 cookies

Ingredients for pastry:

• 2/3 cup butter, soften
• 7 tablespoons icing sugar
• 1 egg
• 2 cups all purpose flour

Filling 1:

• 5-6 tablespoons blond oranges marmalade (recipe here)

Filling 2:

• ½ cup ground almonds
• 4 tablespoons sugar
• 1 tablespoon black sesame seeds
• 1 tablespoon flour
• 1 tablespoon butter, melted
• 1 egg

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Make filling 2: grind sesame seeds in coffee grinder or crush with pestle and mortar. Add to remaining ingredients and mix until smooth paste.

Place the cooled pastry on a lightly floured surface and divide into half. Roll out the first part into 1/5 inch thick. Cut off circles 3-3.5 inch in diameter. Place 1 teaspoon of the filling 1 in the Middle of each circle. Lift up the edges and seal in three points making vertices of an equilateral triangle. Reroll scrapes if necessary and make more circles. Place all cookies onto large sheet lined with parchment paper and put into fridge.

Repeat with the second part of the pastry but use the filling no 2. Place cookies on second large line sheet and put into fridge. All cookies have to spend one hour in the fridge at least. You may also leave them there for overnight and bake the next day.

Preheat oven to 350°F. Bake cookies (one sheet at the time) for 20-25 minutes until golden beige and the filling is set. Cool on a wire rack.

10 cups bundtcake pan

 Ingredients:

• ¾ cup butter, softened
• 1 ½ cups + 1 tablespoon sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest
• 1 ½ teaspoon ground cardamom
• 2 cups minus 2 tablespoon all-purpose flour
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 50 ml freshly pressed orange juice
• 190 ml greek yogurt, plain

 Icing:

• ½ cup icing sugar
• 2-3 tablespoon pressed orange juice

Grease and dust with flour baking pan.

In the bowl of a stand mixer fitted with the paddle attachment beat butter and sugar at medium speed until fluffy. Add eggs, one at time, beating well after each addition. Stir in orange zest, cardamom and vanilla extract. The mixture could look curdled but it should be so.

In a medium bowl, whisk together flour, salt, soda and baking powder. In separated bowl stir together orange juice and yogurt. Gradually add flour mixture to butter mixture alternately with juice-yogurt, beginning and ending with flour mixture, beating just until combined after each addition. Pour cake mixture into prepared pan. Bake at 350°F for 55 minutes (until a wooden pick inserted in center comes out clean). Once is baked let cool in pan for 1 hour than remove from the pan and transfer onto a wire rack.

Icing: whisk together sugar and orange juice. Drizzle over cooled cake.

1 meringue ø 7 inch

 Ingredients for meringue:

• 5 egg whites of extra large eggs
• 1 ¼ cups (250 g) caster sugar
• ½ teaspoon cream of tartar or pinch of salt
• 1 tablespoon corn starch/corn flour
• 1 teaspoon white vinegar

Cranberry curd:

• 150 g cranberries (fresh or frozen)
• 1 tablespoon lemon juice
• ½ cup (100g) sugar
• ¼ cup (55 g) butter
• 1 egg
• 1 egg yolk

Top:

• 200 ml whipping cream
• 2 blood oranges

Place the egg whites in a metal bowl of a stand mixer and start to beat on lower speed. When whites start to be frothy add cream of tartar or salt and gradually increase beating speed until soft peaks form. Still beating gradually add sugar (one tablespoon at the time – add the next tablespoon only when the previous dissolved). Repeat until use all sugar beating on high speed.  The mixture should be stiff and glossy. Try a bit of mixture between your finger tips – if you cannot detect sugar the mixture is ready. If not beat longer until all sugar dissolved. Add corn starch and vinegar and beat until incorporated.

Preheat oven to 250°F (120°C). Place a piece of parchment paper on the baking sheet. Draw a circle 7 inch in diameter. Spoon the meringue mixture inside the circle and form the shape you like with rubber spatula. Bake in traditional oven for 1 hour and 15 minutes. Meringue is ready when dry to the touch. Turn off the oven and leave the cake inside with the door ajar (place the wooden spoon between the door and oven) for overnight.

Make cranberry curd: heat cranberries and lemon juice in a sauce pan until fruits pop. Transfer to the blender and blend until smooth puree. Transfer puree to a heatproof bowl. Set the bowl over a pan of gently simmering water. Add the sugar and butter and stir until dissolved and melted. Put the egg and egg yolk in a bowl and beat together. Pour them through the sieve into the cranberry mixture. Stir the mixture constantly over the heat until the curd thickens and lightly coats the wooden spoon (it could take 10 to 20 minutes). Once it is ready set aside to cool.

Next day remove the meringue from the oven and carefully discard the parchment paper. Place meringue on a serving plate. Whip the cream until stiff peaks. Gradually add cranberry curd, one tablespoon at the time, still beating. Spoon the cranberry cream over the meringue. Decorate with sliced blood oranges and cranberry fruits.

round spring pan 9 inch

 Ingredients:

• 2 blood oranges
• 3 tablespoons turbinado sugar

• ½ cup + 1 tablespoon (125 g) butter, softened
• ¾ cup (150 g) sugar
• zest of 1 blood orange
• 3 eggs
• 1 cup (250 ml) Greek yoghurt (natural)
• 1 ¼ cups ground pistachios (I used unsalted)
• 1 cup (160 g) all purpose flour
• 2 teaspoons baking powder

Preheat oven to 350°F (180°C). Important: cake should be baked in spring pan (zipped). In the oven orange juice will drip off the pan (place baking sheet on the lower oven shelf) what causes in pretty look and proper structure of the fruits. If the pan would be tight the juice would stay inside and cook fruits which fall apart.  

Grease the pan with butter and line with parchment paper (sides and bottom). Grease again (sides and bottom - over the paper) and sprinkle with turbinado sugar. Slice oranges (in zest) thinly. Place half circles on the side around the perimeter and place half circles on the bottom around the perimeter. Place whole slice in the middle of the bottom. Set aside.

In the bowl of an electric mixer beat butter and sugar until light and fluffy. Add eggs (one at the time) and mix together. Add orange zest, mix together. Add yoghurt and pistachios, mix together. Add flour with baking powder, mix until incorporated. Spoon the cake mixture carefully over oranges. Bake for 1 hour (until the wooden skewer inserted into center comes out clean). Remove from the oven, leave in pan for 5 minutes.  Then remove cake from the pan and transfer to the cooling rack placing cake upside-down (oranges up). Cool completely. Cooled cake is very easy to be cut (even orange zest part).

1 tart ø 10 inch or few smaller tarts

Base:

• 2/3 cup softened butter
• 7 tablespoons icing sugar
• 1 egg
• 2 tablespoons ground black sesame seeds
• 2 cups flour

Frangipane filling:

• ½ cup softened butter
• ½  cup + 1 tablespoon superfine sugar
• 120 g finely ground unsalted pistachios (skinned)
• 1 egg

Adds:

• 2 blood oranges, peeled and sliced

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and sesame seeds, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Make frangipane filling: mix all ingredients together until became thick and smooth mixture.

Cooled pastry place on a lightly floured surface and roll out into 1/5 inch thick square pan size. Fill pan/s with prepared pastry and press to place properly. Pour the frangipane mixture over pastry base and smooth evenly. Put all over oranges sliced thinly. Place the tart/s in the fridge until the oven is heated.

Bake at 350°F for 35 minutes (smaller tarts for 20 minutes). Cool after baking on a wire rack.

cupcakes (or other design) shaped mini tart pans abot 1.5 inch deep (8-9 pieces)

Ingredients for the base:

• 2/3 cup (150 g) softened butter
• 7 tablespoons icing sugar
• 1 egg
• pinch of salt
• 1 teaspoon rose extract
• 1 teaspoon vanilla extract
• 1 ½ cups + 2 tablespoons (260 g) all purpose flour
• 1 tablespoon edible rose petals ground to powder
• 4 tablespoons almond flour

Custard:

• 1 ½ blood oranges
• 1/3 cup (70 g) sugar
• ¼ cup (60 g) butter
• 1 egg
• 1 egg yolk (save the white)

• 1 cup (250 ml) milk
• 3 tablespoons corn starch/corn flour

Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg, rose and vanilla extracts, mix together. Gradually add flour with rose powder, salt and almond flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Make custard: grate the rind and squeeze the juice of blood oranges into heatproof bowl. Set the bowl over a pan of gently simmering water. Add the sugar and butter and stir until dissolved and melted. Put the egg and egg yolk in a bowl and beat together. Pour them through the sieve into the orange mixture. Stir the mixture constantly over the heat until the orange curd thickens and lightly coats the wooden spoon (it could take 20 to 30 minutes). Once it is ready set aside. Pour the milk to the sauce pan and heat to boil. Meanwhile stir corn starch into orange curd and mix until incorporated. Pour the hot milk over the orange curd, mix and immediately return to sauce pan. Heat on a medium heat stirring constantly until thicken and start to bubble (about 2-3 minutes). Remove from heat, set aside.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick rectangular. Cut out proper shapes similar size as pans. Fill pans with prepared pastry and press to place properly. Re-roll the remaining pastry. Cut out the shapes like the top of pans. Spoon the blood orange custard to each pie almost to the top. Cover each with the top part already brushing the edges lightly with egg white (left from orange curd) and press to seal. Make small hole or cross in each pie (on the top cover).

Bake at 350°F for 25-30 minutes (until the pastry is golden beige). Cool after baking on a wire rack. During baking the top parts of pastry can lift themselves over the filling but after cooling they will return to place.