Oranges

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┊°·Introduction

┊°·Places Oranges Grow

┊°·How it Grows

┊°·Types of Oranges

┊°·Orange Cake Recipe

┊°·Extroduction

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Hi everyone, welcome to this week's fruit themed #takeover! I hope you're all having a wonderful week and that it keeps getting even better. And I hope that you like what we put together for you this week.

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Oranges are a fruit that grow in subtropical and tropical areas. Different areas are able to grow different oranges. Places like Arizona and Florida have fruit that have nightly orange colored and a thick peel with an oranges color flesh. They can also be grown in southern Texas, producing a yellow fruit and flesh with a thinner skin.

Sweet oranges are native to India, the fruit spread quickly through Africa and Europe. And the Spanish brought them to America in 1565.

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Though there are many kinds of oranges that have been bred, most of them grow on fruit trees. Often, famers use the budding technique. But the trees can easily experience root rot, that will kill the sapling. Planting seeds is the best method but a tree can take up to 15 years to fully mature. Only after this amount of time will the tree produce fruits, so grafting is more common.

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There are plenty of types of oranges. Oranges can be broken into two different groups, bitter and sweet. On top of this, there are several kinds of oranges that are used for different things. Common oranges are grown most of the time. Blood oranges can be either light or dark in their color and are a sweet orange. Navel oranges, these are most commonly sold for their easy to remove peel. Mandarin oranges, with a loose peel and small slices. And some bitter oranges, these are often used in perfumes.

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Orange Marmalade Recipe from Pretty Simple Sweet

This is not my recipe and it's from the website.

Ingredients:

2 1/2 cups (350g) all-purpose flour, sifted

2 1/2 teaspoons baking powder

4 large eggs

1 1/2 cups (300g) granulated sugar

1 cup (240 ml) canola or vegetable oil

1 1/4 cups (300 ml) freshly squeezed orange juice

Orange zest from 3-4 oranges (I use the same amount of oranges I use for the juice)

1 teaspoon pure vanilla extract

Instructions:

Preheat oven to 350°F/180°C. Grease a 12-cup (10-inch) Bundt pan or two standard loaf pans (either 9 x 13 inch pans or 8½ x 4½ inch pans for taller cakes) and set aside.

In a medium bowl whisk together flour and baking powder. Set aside.

In a mixer bowl fitted with whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes. On low speed and with the mixer running, add oil slowly until combined. Add orange juice, zest, and vanilla extract and keep whisking slowly until combined. Add flour mixture and whisk just until combined. Don’t overmix.

Pour batter into prepared pan/pans. Bake for 50-60 minutes for the bundt pan or 40-50 minutes for the loaves or until a toothpick inserted into the center of the cake comes out clean. If the top is browning quickly while baking, cover loosely with aluminum foil. Allow cake/cakes to cool completely on a wire rack.

Store cake in an airtight container in the refrigerator for up to 5 days. For the best moist texture, the cake is best served at room temperature. This cake freezes well so if you make two loaves, cover well, and freeze one of them in the freezer for up to 2 months, then thaw overnight in the fridge.

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