Winter brings with it an abundance of juicy oranges. Vibrant, zesty and packed with vitamin C, they’re the ideal way to bring a little sunshine into your day when it’s cold and rainy outside. But oranges aren’t just great as a healthy snack – they’re also a delight in desserts, which is why we’ve gathered together this collection of recipes, to help you make the most of the season’s bounty. From orange cakes and biscuits to orange tarts, trifles, parfaits and puddings, you can squeeze every last delicious drop of flavour out of this glorious fruit, and bring a refreshing touch of brightness to a cold winter’s night while you’re at it. Zesters at the ready – these are our very best orange dessert recipes.
"A modern twist on a classic Basque cheesecake that’s super-easy to make - just throw it all in the pan and away you go." – Dominic Smith. You'll need to start this recipe a day ahead, and you’ll need a 22cm springform pan.
“When I think of making my celebration cakes, I consider the seasons. When I’m decorating, I draw creativity and inspiration from my surroundings, and the person I’m making the cake for.” – Kimmy Gastmeier
“During the winter months, the market is full of beautiful citrus fruits from Italy and Corsica, and we enjoy using fresh oranges in everything from salads to desserts. This elegant, orange-infused cake is topped with a drizzle of candied orange syrup, fresh whipped cream, candied orange slices and a sprinkling of orange sugar.” – Marjorie Taylor and Kendall Smith Franchini from The Cook's Atelier, Beaune, France.
“I love a Basque cheesecake with its darkly burnished exterior, but I also love a crumb-crusted cheesecake. This is a way to get the best of both worlds, without too much fuss. A subtle spike of whisky in the cheesecake is matched with a boozy orange syrup inspired by the classic whisky cocktail, the Old Fashioned.” – Emma Knowles
Fragrant and zesty, this simple but surprising cake from Yotam Ottolenghi will have everyone’s taste buds doing a happy dance.
"A classic lemon tart is one of the greatest desserts of all time; this is a seasonal variation using oranges. If available, choose blood oranges, which I always look forward to every year - they give the tart a beautiful perfume and colour." - James Cole Bowen. This recipe is by James Cole Bowen
"I normally like to add extra fruit to the top of this cake, such as figs, when in season, along with a drizzle of honey." - Anna Polyviou
"These cookies are still the domain of women in the Aeolian Islands, Lipari in particular. During late autumn, women get together in pairs or groups to craft these beauties, decorating them using small metal pincers called pizzicaloru. One November in Lipari, at the Pasticceria Subba, I was fortunate enough to come upon two sisters huddled over a table, chattering away and making nacatuli. They were works of art, those nacatuli, adorned with pastry curlicues and tiny roses and intricate designs created with the pincers. To find pincers, search online for ‘pastry pincher’, ‘ma’amoul pincher’ or ‘pastry crimper’; they’re 5-7.5cm long and look like tongs with serrated edges." – Victoria Granof. You’ll need a pastry ‘pincer’ (see recipe note) and a 5cm round or oval cookie cutter. This recipe is an edited extract from Sicily, My Sweet by Victoria Granof, published by Hardie Grant Books, AUD$49.99.
This sweet and easy orange syrup cake is guaranteed to please. The whipped cream is not essential, but is highly recommended!
Sweet and citrus flavours unite in this decadent orange cake drizzled with a tangy orange caramel sauce. Perfect for dinner parties and weekend lunches, this delicious orange cake recipe is sure to impress. Recipe by Baba's Place.
You can never go wrong with a pav. But you’ve also never had one quite like Yotam Ottolenghi’s. It’s guaranteed to please – and surprise – everyone.
“This pudding is a great use for day-old challah, but you could also use brioche. Don’t skip the final grating of fresh orange zest at the end – it goes beautifully with the sesame seeds on top of the challah.” – Louisa Allan and Shuki Rosenboim. Recipe by Louisa Allan and Shuki Rosenboim.
Winter citrus gets a boozy boost in these individual puddings, with the addition of Aperol.
“This stunning yet effortless trifle is the perfect show-stopper dessert for Christmas, and you don’t need to tell anybody how easy it was to put together!” – Lucy Nunes
“I’ve used whole sweet navel oranges to make this gorgeous cake – skin and all. You simply boil them until soft, then blend them with vanilla, almond meal and honey.” – Teresa Cutter
