Fragrant and Juicy Orange-infused Delish Dessert Recipes Just In Time for Summer

Come summer the luscious, juicy deliciousness of oranges disappears and one is left with the hybrid variety of oranges that don’t taste the same. The same or not as the ones in season, luckily, these oranges can be juiced, pulped and used as garnish in and for desserts. So here are soke citrus fruit dessert recipes for summer, if the sun isn’t out today and you feel gloomy.

1. Orange Curd

Ingredients

• 2 oranges
• ½ lemon
• 200 gm granulated sugar
• 2 eggs, plus 2 egg yolks
• 75 gm unsalted butter
• A pinch of salt

Instructions

1. Use a grater to zest the oranges and the lemon, taking care to only zest the rind and not grate the bitter white pith underneath.

2. Cut the pulp of the oranges, squeeze out the fresh juice and also squeeze the juice out of the half lemon.

3. Set a small saucepan over medium heat. Add the orange juice, lemon juice, all the orange and lemon zest, sugar, eggs and additional egg yolks, butter, and salt.

4. Use a whisk to mix the ingredients as the butter melts. Once the butter has completely melted, whisk thoroughly to ensure there are no clumps.

5. Bring the mixture to a boil, stirring frequently. Once it's boiling, reduce the heat if needed and continue to simmer and stir for 5-6 minutes until the mixture thickens. Use a rubber spatula to scrape the bottom of the pan and prevent burning as you stir.

2. Orange Posset

(Serves 4)

Ingredients

• 2 oranges (juiced)
• Finely grated zest from the oranges
• 600 ml double cream
• 120 gm caster sugar
• Orange wheels for garnish (thinly sliced)

Instructions

1. Add the cream and sugar to a large saucepan and heat, over medium heat. Let the mixture bubble for a few minutes and remove from heat.

2. Add the juice and zest to this mixture and whisk well, let it rest for a bit to cool down and then divide between 4 small ramekins, cups or glasses.

3. Cover with a plastic film and refrigerate overnight for it to set.

4. Garnish with the orange wheels by inserting on the edge of your dish.

3. Orange Cupcakes

(Serves 12)

Ingredients

• 185 gm all-purpose flour
• 30 gm cornstarch
• 1 tsp baking powder
• ¼ tsp baking soda
• A pinch of salt
• 150 gm sugar
• 115 gm softened unsalted butter
• ½ tsp orange extract
• 1 tbsp orange zest
• 30 ml orange juice
• 235 ml milk
• 15 ml vinegar

Frosting:

• Whipped cream frosting

Instructions:

1. Preheat the oven to 180°C, then line a 12-cup muffin tin with paper liners and spray them with cooking spray, so that the batter doesn’t stick.

2. In a large bowl, sift the dry ingredients - flour, cornstarch, baking powder, baking soda, and salt and set aside.

3. In another bowl, mix the softened butter and sugar until they reach a light and fluffy consistency. Then add the milk, orange juice, zest, extract, and vinegar, and mix well.

4. Gradually add the dry ingredients to the wet ingredients in batches, mixing until combined.

6. Then scoop the batter into the prepared muffin cups, filling them about 2/3 full, leaving space for the cupcakes to rise. Tap the tray to release any trapped air bubbles.

7. Bake for 20 minutes, until a toothpick inserted in the center comes out clean.

8. Allow the cupcakes to cool in the pan for a couple of minutes, then remove from the oven.

9. Once cool, top the cupcakes with your desired whipped cream frosting.

4. Orange Bars

(Serves 12)

Ingredients

• 225 gm butter, cold
• 125 gm confectioners sugar
• 250 gm all-purpose flour
• 4 eggs (room temperature)
• 200 gm granulated sugar
• 30 gm all-purpose flour
• 160 ml freshly squeezed orange juice
• 2 tsp orange zest
• Caster sugar (for dusting)

Instructions

1. Preheat your oven to 180°C, then in a medium bowl, combine the cubed butter, flour, and sugar using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

2. Then press the crust mixture evenly into the bottom of a 9x13-inch baking pan lined with parchment paper.

3. Bake the crust for 15 minutes, or until the edges just start to brown.

4. For the filling: In a large bowl, whisk the eggs, then add the sugar, flour, orange juice, and orange zest to the eggs and whisk until the mixture is smooth and free of any lumps.

5. Pour the filling over the baked crust. Return the pan to the oven and bake for an additional 20 minutes, without covering.

6. Remove the bars from the oven and let them cool to room temperature.

7. Refrigerate the bars for at least 2 hours then before serving, dust the bars generously with confectioners' sugar. Cut the bars into squares and serve.