Tag Archive: orange


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Navel Orange | At Down Under | Viviane Perenyi

As a child, I was picky eater.
To this day there is food I can’t eat. Yet I’m glad I started to cook six years ago as it has broaden my taste.
This lovely orange reminds me how I disliked this fruit in my youth and how I grew to like its flavour now…

LA SUITE EN FRANÇAIS…

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Cheers

 © 2011 Viviane Perenyi Orangeade & Rhubarb Granita

I look forward to this new week.
Because after the last disappointing one I had, this week will be under the sign of meeting. Like minded people. And that’s a good perspective…

In the same idea of gathering, Barbara is hosting a special Hay Hay it’s Donna Day and inviting everyone to share a drink to celebrate the 10th anniversary of the Donna Hay Magazine.
I contribute to this virtual bar with an orangeade with rhubarb granita. A beverage to keep cool kids and grown ups alike…

 © 2011 Viviane Perenyi Orange & Rhubarb Granite

While most of you are getting cosy in the northern hemisphere, here, days are getting longer. Yes, summer is almost at our door step. Or at least it feels like that some days…

This post is therefore a visual ode to the beautiful season, to warmer and light-filled days, to the return of open shoes and laid-back atmosphere…

 © 2011 Viviane Perenyi Rhubarb Granita and Empty Glass

 © 2011 Viviane Perenyi Orangeade & Rhubarb Granita

Orangeade & Rhubarb Granita
(Makes about 4 cups)

6 oranges
500ml (2cups) water
50g (1/3cup) sugar

250ml (1cup) water
5 tbsp rhubarb syrup

The day before, prepare the granita. Mix in a shallow container water and rhubarb syrup and freeze overnight. Then with a fork break the flavoured ice.
Prepare the orangeade mixing the fresh orange juice, water and sugar until sugar is dissolved. You may add sugar depending on how sweet your oranges are.
Serve cold with a slice of lime, ice cubes and rhubarb granita on top.

La suite en français…

The Antidote

© 2011 Sinemage Orange and Polenta Cake

It was the middle of the week and that day I knew I was going to prepare a salad for lunch. An antidote to the gloomy weather. One with polenta fingers and purple mustard greens, bought at the farmers market on the week-end.

After the meal, I felt like baking.

Outside the rain had washed away the layer of snow from roofs and hills. It was now the endless lapping of water drops sometimes mixed with hail.
Still on the kitchen counter, there was the polenta. I was ready to pack it into the pantry and after a second thought I kept it there.
Yes, I would need more. For a cake this time.

© 2011 Sinemage Orange and Polenta Cake 2

Time had finally come to try to recreate at home a cake that I like and eat almost every time we go to that deli.

After a full hour in the oven, the cake came out with a strong orange scent and a thin golden crust on the edge.
The texture rich in butter is quite crumbly but really moist and Paprika and I liked the cake that way. Plain.
It worked like an antidote too, a good and sweet one.

I’ve omitted the syrup knowing it would suit our taste, but feel free to soak the cake with the additional preparation.
I’ll definitely do this cake again and maybe steal Laura’s idea spreading almonds on the bottom of the pan for extra crunch and an interesting pattern once the cake is turned out of the pan.

© 2011 Sinemage Polenta and Orange Cake

Orange and Polenta Cake

Adapted from Monica’s recipe.

160g (1cup) fine polenta (cornmeal)
150g (1 1/2 cup) ground almonds
250g (1 1/3 cup) butter, at room temperature and diced
150g (3/4 cup) caster sugar
1 orange zest finely grated
60ml (1/4 cup) orange juice about 1/2 orange
3 eggs, separated 
1tbsp peachcello (or any spirit or why not orange blossom water)
1 pinch of salt

Syrup
60ml (1/4 cup) orange juice about 1/2 orange
50g (1/4 cup) caster sugar


In a bowl, cream butter, orange zest, sugar and salt. Add egg yolk one after another, mixing well after each addition. Add ground almonds, polenta and orange juice and mix
Preheat oven to 160°C (320°F)
In another bowl, whip egg whites to soft peaks and slowly fold into cake mix
Line a 21 cm cake pan with baking paper and pour in the batter
Bake for 60 mins or until skewer comes out clean
Prepare the syrup combining in a little sauce pan, orange juice and caster sugar. Heat until sugar dissolves and pour onto hot cake.

© 2011 sinemage Polenta and Orange Cake

La suite en français…