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🦜 Welcome to Garden to table! 🍊 No-Bake Orange Cheesecake Ingredients: Base: 200 g biscuits 80 g melted butter Filling: 500 g cream cheese 50 g icing sugar Vanilla 100 ml cream 13 g gelatin 90 ml water Orange jelly: 2 oranges 8 g gelatin 60 ml water 60 g icing sugar Method: Crush the biscuits, combine with melted butter and press firmly into a springform tin. Chill. Beat the cream cheese with icing sugar and vanilla. Add the cream and mix until smooth. Bloom 13 g gelatin in 90 ml water, dissolve gently without boiling, and mix into the filling. Pour over the base and refrigerate until firm. Squeeze the oranges. Bloom 8 g gelatin in 60 ml water and dissolve gently. Mix with the orange juice and icing sugar. Cool slightly, then pour over the cheesecake. Refrigerate until completely set. Decorate with orange slices and enjoy! 🍊 Moist Orange Bundt Cake Ingredients For the cake: 3 eggs 200 g sugar 200 ml fresh orange juice 100 ml vegetable oil 400 g flour 1 tbsp baking powder Butter and semolina for the pan For the orange syrup: 200 g sugar 200 ml fresh orange juice Method Preheat the oven to 180°C. Beat the eggs and sugar until pale and fluffy. Add the orange juice and vegetable oil, then mix well. Sift in the flour and baking powder and stir until the batter is smooth. Grease a 23–24 cm Bundt pan thoroughly with butter and coat the inside evenly with semolina. Pour in the batter and bake for about 40 minutes, until golden and a skewer comes out clean. Leave the hot cake inside the pan. To make the syrup, combine the sugar and orange juice in a small saucepan. Heat gently, stirring until the sugar dissolves and the syrup becomes glossy. Make eight deep holes in the warm cake with a long wooden skewer. Slowly pour all the orange syrup over the cake. Let it rest for 10 minutes so the syrup can soak in. Carefully turn the cake onto a beautiful serving plate. Slice and enjoy its wonderfully moist, fragrant orange crumb! 🍊 🍊 Orange Tiramisu Ingredients: 3 eggs, separated 200 g sugar 350 g mascarpone Savoiardi ladyfingers Fresh orange juice, as needed Unsweetened cocoa powder Method: Whisk the egg yolks with the sugar until pale, thick and fluffy. Add the mascarpone and mix until smooth. In a separate bowl, whisk the egg whites to soft peaks, then gently fold them into the mascarpone mixture. Divide the cream into three equal portions. Spread one portion over the bottom of a serving dish. Briefly dip each savoiardi in orange juice and arrange them over the cream. Add another layer of cream, followed by a second layer of orange-soaked savoiardi. Cover with the remaining cream and dust with cocoa powder. Refrigerate for 2–3 hours before serving. Enjoy! 🍊 ORANGE KOHAKUTOU — JAPANESE CRYSTAL CANDY 🍊✨ Crunchy on the outside, soft and jelly-like inside, these sparkling orange Kohakutou candies look like tiny edible gemstones! INGREDIENTS: • 145 ml strained orange juice • 15 ml lemon juice • 185 g granulated sugar • 6 g agar-agar powder • Food colouring of your choice METHOD: Strain the orange juice thoroughly to remove all pulp. This will make the finished crystals clearer and more translucent. Pour the orange and lemon juices into a small saucepan. Add the agar-agar, whisk well and leave the mixture to rest for 5 minutes. Place the saucepan over medium heat. Stir continuously and bring the mixture to a full boil. Once boiling, cook for 1–2 minutes to dissolve and activate the agar completely. Add the sugar and continue cooking over medium heat for another 4–5 minutes, stirring gently. The mixture should become smooth, glossy and slightly thicker. Remove the saucepan from the heat and add a few drops of your chosen food colouring. Mix gently until the colour is even. Pour the hot mixture into a shallow glass or silicone dish, creating a layer approximately 2 cm thick. Leave it at room temperature for 1–2 hours, or until completely firm. Remove the set jelly from the dish. Cut it with a sharp knife or tear it by hand into irregular gemstone-shaped pieces. Arrange the pieces separately on parchment paper or a wire rack, making sure they do not touch. Air-dry at room temperature for 5–7 days, turning the crystals every day. Do not cover them tightly. Your Kohakutou is ready when a dry, crisp sugar shell forms on the outside while the centre remains soft and jelly-like. Enjoy the magical crunch! 🍊💎 #Orange #Oranges #OrangeRecipes #Citrus #CitrusFruit #Fruit #FruitFacts #FoodFacts #HealthyFood #HealthyRecipes #EasyRecipes #DessertRecipes #OrangeDessert #OrangeCake #Cooking #Gardening #OrangeTree #GrowYourOwnFood #GardenToTable #FarmToTable