This time of year, my refrigerator is full of citrus. I buy every kind I can find and make my family eat oranges daily. It’s my simple way of keeping their vitamin C intake at the right level, especially during cold and flu season. If we get sick less, great. Regardless, we get to enjoy some wonderful fruit.
I discovered Cara Cara oranges last winter. I saw a bag at the store and thought I would see how we liked them. It was fun to peel them and see the PINK interior! It’s a big surprise considering the outside looks like a regular navel orange. The flavor was a nice combination of tangy and sweet. The fact that they are seedless, was just one more thing to love. My kids are decidedly annoyed by seeds. What I did not tell my family was that each orange contains a whopping 150% of the RDA of Vitamin C. These babies were perfect for my winter arsenal!
This year, Sunkist is celebrating their 120th anniversary and in conjunction with that are holding “The Power Orange Challenge” Video Contest. Here is a sample
You can find out all about the requirements here at the Power Orange Challange site. There are multiple cash and coupon prizes. You have until March 3, 2013 to enter.
Now, seeings this is still my month of Solid Chocolate, I cannot leave you without a recipe. My husband is adamantly against combining orange with regular chocolate (I think it stems from having to eat chocolate oranges every Christmas in his youth), so this will be my only White Chocolate recipe.
I made up a lovely orange curd using some Cara Cara oranges. The color was not a deep orange because of the pink flesh. I thought about adding some orange food coloring, but why? The flavor was lovely and they are known for their unexpected color, so I nixed the artificial colors.
Really, this is a very basic cake. I cheated everywhere I could. Cake mix and frozen whipped topping kept this easy and quick. I made the orange curd a few days before the cake. I would recommend at least a day to let the curd cool down and thicken up.
- 1 yellow cake mix and eggs, oil and water to make it according to package directions
- ½ tsp orange extract
- 1 cup chopped white chocolate (chips or bar)
- 1 8oz container Cool Whip or other frozen whipped topping, thawed
- 1 3.5 oz bar white chocolate, melted
- Orange Curd:
- ½ cup fresh orange juice (4 oranges)
- ½ cup butter, room temperature
- 3 whole eggs
- ⅓ cup pure maple syrup
- dash salt
- Make cake mix according to package instructions.
- Stir in orange extract and chopped white chocolate.
- Bake in two 8 or 9 inch round pans according to package instructions.
- Let cool completely before assembling the cake.
- Make orange curd by placing orange juice, butter, eggs, maple syrup and salt in a double boiler.
- Over medium heat (and boiling water), stir mixture until thickened, about 10 minutes.
- Pour into a jar and refrigerate until completely cold.
- To assemble cake, place one layer of cake on a plate.
- Top with all of the orange curd.
- Place second layer on top of the orange curd.
- Mix Cool Whip and melted chocolate (mixture will become a bumpy strange texture)
- Frost entire cake with white chocolate Cool Whip.
- Garnish with orange zest, if desired.
fine print: this is a sponsored post and I was compensated for writing it, however all opinions are my own.