Orange Cake Glaze

Orange Cake Glaze
Orange Cake Glaze
Eva Zaccaria

Orange Cake Glaze

For a delicious, citrusy, summer dessert, try pairing this orange glaze with any of your favorite cakes. We paired it with a warm avocado cake, but this citrus based sweet glaze is a litle and creamy icing that works with just about any cake you are craving!

12
Servings
145
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2 cup fresh squeezed orange juice
  • 1 8 ounce cream cheese, softened
  • 1 tablespoon vanilla extract
  • 1 cup confectioner's sugar

Directions

Mix ingredients together until creamy. Chill in the refridgerator and pour over you cake when you are ready to serve. 

Nutritional Facts

Total Fat
11g
16%
Sugar
1g
1%
Saturated Fat
5g
21%
Cholesterol
19mg
6%
Carbohydrate, by difference
13g
10%
Protein
2g
4%
Vitamin A, RAE
64µg
9%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
16mg
2%
Choline, total
6mg
1%
Fiber, total dietary
2g
8%
Folate, total
12µg
3%
Magnesium, Mg
4mg
1%
Niacin
1mg
7%
Phosphorus, P
27mg
4%
Selenium, Se
1µg
2%
Sodium, Na
105mg
7%
Water
20g
1%

Orange Cake Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Orange Cake Cooking Tip

Insert a toothpick into the center of cakes to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Orange Cake Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based cakes; sauternes or sweet German wines with pound cake, cheesecake, and fruit tarts or pies; sweet chenin blanc or muscat, Alsatian vendange tardive (late harvest) wines, or sec or demi-sec vintage or non-vintage champagne or sparkling wine with frosted white or yellow cakes; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines,