Below you will find a set of recipes you can use with our oranges:

Chocolate covered orange biscuits

200 gr flour, 100 gr butter, 75 gr icing sugar, 1 tsp vanilla sugar, 3 eggs, 10 gr baking powder, a pinch of salt, bitter orange marmalade c/n, 4 sheets of gelatin, 150-200 gr dark chocolate, 25 gr sunflower oil or butter

Allow butter to sit at room temperature until it has the thickness of heavy cream. Mix the butter with the vanilla and icing sugar, adding in the eggs. Once all is mixed together, add the flour, baking powder and salt and mix well with beaters until the batter is smooth.

Line a baking tray with baking paper and preheat the oven to 225º C. Pour batter into a piping bag and pipe round dollops, any size you prefer, onto the paper. Leave space between the biscuits as they will increase in size in the oven. Put the tray in the oven for about 6 minutes until baked (they should look like cupcakes). Pour the marmalade into a saucepan and warm it over low heat to melt.

Hydrate the gelatin in cold water, drain it well and add it to the marmalade. Stir until the gelatin dissolves and it is well mixed. Cut the biscuits in half, cover them with the marmalade mixture and refrigerate until they harden. In a bowl add chocolate pieces and oil or butter and microwave it 1-2 minutes. Mix until smooth. Dip the cookies in the chocolate and refrigerate again.


Traditional Seville Bitter Orange Marmalade

1 1/2 pounds Seville Oranges, 4 pints water, Juice of 1 lemon, Sugar

Wash the fruit and cut in half. Squeeze out the juice and the pips.

Cut the peel into shreds. Tie the pips in a muslin bag and put into a bowl whith the orange and lemon juice, water and peel. Soak for 24-48 hours covered.

Transfer to a pan and cook gently until the peel is soft, approximately 1 1/2 hours. Remove de bag of pips, squeezing it gently. Take the pan from the heat, add 1 pound sugar for every pint and stir until disolved. Return pan to the heat and bring to the boil. Boil rapidly until setting point is reached.

Setting point is when a little marmalade, spooned on to a cold plate and allowed to cool, has a "set" surface and "wrinkles" when pushed with the finger. Yield: about 6 1/2 pounds.

Source: Huerta Ave María

Bitter orange cake

1 round sponge cake, not too thick (about 2 cm), bitter orange marmalade, cooked truffles

Cut the cake in half horizontally and separate the two parts.

Soak the cake in fruit syrup mixed with Cointreau Liqueur.

Spread a layer of cooked truffles on the bottom half of the cake, then cover it with the other half of the cake. Spread a layer of bitter orange marmalade on the top cake.

Lastly, frost the cake with the cooked truffles, both the top and sides.




Cheesecake with bitter orange marmalade

Cake: 2 packs of curdling agent, 2 eggs, 110 gr sugar, 1 tsp vanilla sugar, 400 gr Philadelphia cheese, 250 ml condensed milk, 250 ml whole milk

Marmalade Topping: 3 sheets of gelatin, cold water to hydrate the gelatin, bitter orange marmalade, 4 tsp. water

- Prepare the cake using a Thermomix:

Place all of the ingredients in a glass and set 10 min. 100º, Vel. 3. Pour the mixture into a mold, then cool to room temperature and put in the fridge.

- Topping:

Place gelatin in a bowl of cold water for about 10 min. to hydrate. Heat the jam, slowly mixing with water until it becomes liquidy. (Chunky marmalade is better because the pieces don't dissolve and the cake is more ornate.) Add the hydrated and drained gelatin until it is completely dissolved.

Cover the cake with this mixture. When the cake is cold, unmold it and serve (although it keeps well in the fridge for 24 hours).


Orange and Chocolate mousse cake

300 ml whipping cream and 200 ml for frosting, 250 ml milk, 300 gr bitter orange marmalade, 70 gr sugar, 5 sheets of neutral gelatin, 1 tablet of Nestlé Dessert Chocolate, 1 package of plain biscuits , 2 tbsp butter for the crust and a little more for the topping, Cointreau (optional)

Crush the biscuits and mix them with two tbsp of melted butter. Press the mixture into a cheesecake pan with removable sides and bake for 5 minutes 175º until the crust is hard and compact.

Hydrate the gelatin sheets in a bowl of water, meanwhile heat the milk, sugar, and marmalade in a saucepan, making sure it dissolves well. When it is hot, add the drained gelatin, mix well, and allow to cool.

When the mixture is completely cool, ad 300 ml of whipping cream and a shot of Cointreau, and mix carefully. Pour mixture over the crust and refrigerate overnight.

After 12 hours it is ready for the topping. Heat the 200 ml of whipping cream; add the chocolate and a little butter so that it's shiny. Pour over the cake and allow to cool. Pour over cake and cool.