Comments on: Candied Sagada Orange Peels

By: teth

teth — Fri, 25 Apr 2008 05:03:41 +0000

aha! now i know what to do when I’ll see this enormous oranges from sagada!

By: rommel

rommel — Wed, 19 Dec 2007 17:39:40 +0000

wow i when taste that sagada orange i said wow philippines that we planted orange so juices and sweet

By: hahaha

hahaha — Mon, 09 Jul 2007 07:00:47 +0000

hi roda!ayneng kanyaman itang orange peel! uhmmm! saraaaaaaaappp!!!!!!! yeah boy!!!!!!!

By: mad baker

mad baker — Thu, 30 Jun 2005 13:22:22 +0000

If you are only an occasional baker you may want to use 4 c. of all purpose flour only. My candied orange peel does not dare sink to the bottom of the cake…

By: Marketman

Marketman — Thu, 30 Jun 2005 11:52:16 +0000

I haven’t tried dalandan, strikes me as a bit thin, but who knows… muscovado might turn too dark and bitter but again, experimentation is good! Try it!

By: Bea Misa

Bea Misa — Thu, 30 Jun 2005 11:31:12 +0000

They have a branch in Greenbelt? The Cubao branch is charming.
Have you tried candying dalandan peels? Do you think mascobado sugar will do it?

By: Maricel

Maricel — Thu, 30 Jun 2005 05:23:23 +0000

Marketman, try coating the soaked and drained orange peel with some of the flour in the recipe so that they are more evenly distributed throughout the cake and not sink to the bottom

By: Marketman

Marketman — Thu, 30 Jun 2005 01:41:20 +0000

Thank you, thank you mad baker!!! I got this recipe too late to correct my first attempt and did end up with rather chewy bits of orange peel near the bottom of the cake. It still tasted delicious but I was wondering how I might soften the candied orange peel. We have lots of peel left so I will try your recipe soon. Thanks.

By: mad baker

mad baker — Thu, 30 Jun 2005 00:07:59 +0000

Above recipe makes a delicate genoise-like cake. For a dense pound cake texture use 2 c. unsifted all purpose flour and 2 c. unsifted cake flour. You are on your way to a fruitcake.

By: mad baker

mad baker — Wed, 29 Jun 2005 23:15:07 +0000

Soak candied 1 1/2 c. candied orange peel in 1/2c. Rum or Grand Marnier for several hours before draining and chopping and adding to pound cake cake batter. This way they will be moist and slightly chewy instead of like pebbles in cake. You can drizzle cooked cake with the leftover liquer and top with more candied orange peel or even better, thinly sliced candied orange sections.
Try this pound cake recipe:
1 1/4 lb. best available unsalted lb. butter room temp 70F (2 1/2 c. of Plugra or Beurre Marie)
3 3/4 c. castor or extra fine white sugar
8 extra large eggs room temp.
1 tbsp. pure vanilla extract
2 tbsp. grated orange or lemon rind
2 c. unsifted cake flour
1 3/4 c. unsifted all-purpose flour
1 tsp. each salt and baking powder
1/2 c. heavy cream or evaporated milk or sour cream
Cream butter and sugar 5 min until very fluffy.
Add eggs one by one, beat well. Add vanilla. Shift dry ingredients together and add along with the cream, mix only until smooth. Add grated rind and chopped peel. Mixture will be satiny and thick.
Grease and flour 1 10″ bundt pan or 3 loaf pans 8x4x4″ or line with parchment. Fill 3/4 full with batter, level off.
Bake in preheated 300F oven 60-70 minutes until toothpick comes out clean. Cool.
Drizzle with left over rum or liquer or brush with the following glaze:
Mix 1 c sugar with 1/3 c. freshly squeezed lemon juice and 1 tbsp. lemon or orange zest.
$2.50 an inch at Payard and more at LMduC.