Juice, rind and all, oranges work wonders in these desserts. Slice them into rounds and for fresh dessert-style salads with dates, halva or quatre-épices, or pair them with fluffy ricotta – hunt down candied orange peel in our ricotta and Marsala crostata, or in those irresistible orange and chocolate ricotta fritters with honey. For a showstopper, Pauline Kwong’s chiffon cake with citrus and ginger, or Napier Quarter’s frangipane tart with orange and sweet labne, will impress your afternoon tea guests.
Honey, orange and saffron rice pudding with sesame brittle
Mike McEnearney’s flourless blood orange cake
Phil Wood’s semolina cake with orange ice-cream and eggnog custard
Ricotta, candied orange and Marsala crostata
Pauline Kwong’s chiffon cake with citrus and ginger
Blood orange marshmallows with sherbet dip
Orange-scented brioche with brown sugar labne and strawberries
Orange-scented churros with spiked hot chocolate
Baked rhubarb with orange and citrus mascarpone
Blood orange sablés Bretons with mascarpone and pistachios
Orange and chocolate ricotta fritters with honey
Oranges with dates, nuts, mint and quatre-épices
Panna cotta with blood orange and juniper syrup
Orange blossom milk puddings with mandarin
Baked ricotta with honey, orange and almonds
Napier Quarter’s frangipane tart with orange and sweet labne
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