Thank you Helix Sleep for sponsoring! Click here helixsleep.com/davidseymour to get 20% off your Helix mattress plus two free pillows! Offers subject to change. #helixsleep
My mom used to make the orange cake before and it is absolutely wonderful when made properly! The big differences between this recipe and hers' is 1) using naval oranges which have a thinner rind and 2) she boils her oranges first. It's usually very good, but once she made it with the oranges you used with the thick pith and it was soooo bitter we couldn't eat it.
I've made cake before like the one at the end, here's my suggestions. 1. Boil the orange for an hour or so. (I learned this from Sorted Food). This takes out the bitterness from the orange and gives the cake a very rounded orange flavor than just a sharp/bitter tang. 2. I'd recommend using yogurt instead of milk for structure and flavor. 3. I'd actually recommend blending everything together *EXCEPT* for the flour, and fold the flour in as the last step before adding it to cake pan. That'll fix the gumminess and denseness in the end.
I think the problem with the first one the mandarins still had the pith. I think if it was segmented out without the pith the taste and texture would be better. The cake looked delicious. Hope you’re feeling better David!
I'd blend it in with some juice to allow it to move in the food processor jar, this would make it smoother. Peeling the tangerine segements would 100% improve this, but it would take way longer to prepare.
I thought that, too, BUT! The tangerine segments are frozen whole, then blended directly into sorbet. You would have to melt it to strain it. Not gonna work.
the cake works best with clementines (thin skin, minimal pith), boiled for a bit first. I think Nigella has a classic version that also uses lots of almond flour -- it's amazing. thanks for trying these!
glad to know i'm not the only one who can't escape the gymbro meal prep recipes on my ig feed 😅 you watch *one* and then they take over the entire explore page
The Ice Cream thing works best with banana (has great consistency in the end) but also with very ripe mangos it tastes almost like bought sorbet. For the crumbly texture I recommend to put either some juice, some fresh fruit or if it doesn't need to be dairy free even some yoghurt (berries + yoghurt + some honey is amazing). Or just don't freeze the fruit for too long
i wouldnt write off the sorbet just yet, as you had the wrong type of orange, so the sugar and fibre levels and other factors could be having a significant effect on the finished product
I used to make “ice cream” with yogourt and frozen fruit. It was great. For that Mac and cheese you should have been able to cook the noodles in the pot with the meat. For the cake you need to complete zest the orange and then peel it. Remove as much pith as you can, then blend it up. It was probably too moist because of the juice in the fruit.
For the orange cake, I would boil the orange for an hour, which takes away the bitterness and turns the inside into an orange jammy concentration. Sorted Food have a recipe for orange and olive oil cake, but adapted to muffin form.
The problem with slow cooker/instant pot pasta dishes is the pasta gets nasty the next day. Your pasta gets soggy and when you re-heat it, it becomes greasy
Hello! I used to work at a very, very good smoothie shop with a lot of frozen fruit and yoghurt in the drinks, and I have to say it can be silky smooth however the types of blenders that are capable of that are not the types people would have at home, they were much heavier duty than ninja or vitamix, I’ve had tons of different high speed blenders at home and not a single one could come close to replicating what the machines were capable of at the store, (the store being capable of making anything you put in there silky smooth, perfectly liquid, and it being a ton louder too just when I thought louder wasn’t possible) once I realised that I was done with DIY frozen drinks except if I’m okay with it being a bit sketchy in both flavour and texture. I wished this was shared more cause it completely changed my approach and expectations with a lot of these types of recipes
I’d blanche the tangerine wedges in orange juice first just to take the bitterness off. Save the orange juice in the fridge. Freeze the wedges until ice hard. Then blend it and add the saved orange juice for lubrication and texture as you like it.
A few tweaks what suggest for the orange cake is ; peel the orange and scrape out and discard the white part from the peel, remove the pith and the blend everything in the blender without the flour. Stop the blender every 8 to 10 seconds and give a few seconds of rest so the blades doesn't get too hot and burn the ingredients flavours. Then take out the batter in a bow and mix the sifted flour by hand.
We've made the orange cake in my family before, but the orange had to be boiled and it had almond flour instead of wheat, which absorbs more moisture. It could also be that the orange you used was massive and lent too much liquid to the batter.
There is an easy Mandarin orangecake made with yellow cake mix and a can of mandarin oranges with juice. The topping is a can of crushed pineapple, pudding mix and cool whip 😅😅
I came across a lemon version of that cake and tried it, and it didn't taste noticeably bitter. The recipe you used has a small amount of milk in it, but the one that I used didn't and was basically a pound cake made with oil. Apparently moisture can bring out some of the compounds that taste bitter in the peel, and also oil doesn't contribute as much to gluten development which might be why you said this version was tougher. Some people say to boil the citrus first, but obviously that will take more time. Regardless, I didn't really see the purpose of this because getting the batter out into the cake pan from a bowl instead avoids having to get underneath the blender blades to try to get as much out and you still can't get all of it.
everyone’s talking about boiling the oranges to reduce bitterness but you should just use a potato peeler to remove the zest and then remove the inside from the orange so you don’t have to deal the pith at all
Would love to see you try more of these gym bro meal prep recipes lol. I’ve got 2 kids and meal prep sounds like a great idea for us, but I feel like every time I try a recipe it just doesn’t taste good
Try some no-bake recipes! I found one for no bake "reeses" oatmeal peanut butter and chocolate cups, or things that come together in the fridge or freezer
David, I hope you see this! Please make a VS video on short ribs. It's probably not even the season for braised short ribs but I guess I'll try to suggest it now haha.
The last one with the whole orange in the cake is well know Its been around for years in the UK. Only difference is you are meant to boil the whole orange in water for 1hr before blending it with the rest of the ingredients. This makes it softer and gets rid of the bitter pitch flavour - sort of like how you boil whole oranges before then turning them into marmalade. Also its meant to be made with ground almonds and no flour. Search whole orange & almond cake on google and it will come up. I believe Nigella Lawson has a version. Try it again from a good UK recipe and its amazing. You can add raspberries stirred in at the end or choc chips. Replace some of the almonds with cocoa powder for a choc orange version, top it with ganache etc. But you have to boil the orange!! And use ground almonds. Give it a go - it's delicious.
The orange cake I would zest it and scoop out the juicy fruit parts and ditch the rest of the pith and rind. I think most people look to make sure they didn't pop a blood vessel etc.
I think a simple fix for that orange cake is to use a zester on the orange, then peel away the pith and use the orange flesh (or peel the orange, separate the fruit and zest the skin after, whichever seems easier)
I feel if you Chuck in some of the orange rind. Then get rid of the pith and then use the orange, this will be good. Marginally more work but it may do the trick.
This might sound weird but sometimes I buy frozen oj concentrate and put a small scoop of it in a small cup and eat it like sorbet. What I used to make for my children as an occasional summer treat: per person, 1 to two bananas. Peel and cut as many bananas as you need, place in freezer bags or an airtight container and freeze until firm, usually about 1-2 hours. Place in food processor with a few Tbs of orange juice concentrate, pulse until blended. It should be like soft serve ice cream. serve immediately. If you don't want orange flavor, you can add heavy cream or silken tofu and a few drops of vanilla and/or a little cocoa. Process as above.
I love making stealth health life’s recipes. I don’t think their gym bro recipes as much as just healthy options of things people love to eat. He just makes a lot so you can meal prep it. As someone who loves pasta, his portions mean I can eat it daily but cut back on calories a ton
Just zest the orange and chuck that into the blender along with the flesh. Leave the peel out. That should cure the bitterness problem. Either that or lean into the bitter and add almonds or something. 😂
I imagine you could possibly peel the zest off of the orange, peel away the pithy white part away from the actual fruit and discard it, and only blend the fruit and the orange zest into the cake, so you still get the orange taste and lovely aromatic, but without the bitterness.
I really think you need to do a series of recipes you revisit and tweak to make them better. That “sorbet” definitely needed some simple syrup. I’d forgo the crockpot on the mac and cheese and instead use a Dutch oven. The meat and such can simmer on the stove. Then I’d make my own cheese sauce because it’s honestly not difficult. After the pasta is cooked, I’d mix it all in the Dutch oven and then let it bake in the oven for about 20 minutes to brown and get bubbly.
The first recipe is basically an orange version of Banana Swirl from Daniel Tiger. I’ve made that plenty of times for my girls. I have some bananas in the freezer as I type this ready for the next batch. It works way better with a fruit like banana.
P.S. to previous comment: "Small scoop" is a few teaspoons of a scant couple of Tbs. A little goes a long way. Also, cutting the bananas into smaller pieces expedites the freezing time.
I think there is a sickness thing going around! I just had an allergic reaction and ended up in the ER, but I'm doing better now. I feel your misery, though!
I realize it may not perfectly fit your channel but for something like the sorbet, I think you could try out the ninja creami, which is amazing at making sorbet that is really like ice cream
As a pastry chef, watching you blend in the flour hurt my heart a little😂 Next time boil the orange for around 45 minutes! Makes a massive difference with the bitterness
The first time I made the orange cake I followed the featured creator's recipe. In her caption where the recipe is she says to use a sweet and thin skinned orange. I don't know why David chose to not follow this part of the recipe.
The first one... add a banana or peanut butter. Sure it is two ingredients now but it should fix most issues. Sweeter, more creamy, rounder. It will still have pulp but it should be far less decernable.
the flour didn't have a chance to become gluteny cos it was being shredded i feel like making a wet batter with the whole oranges and mixing the flour separately would work so much better
also the heat of the blender might be too much. cooling down the batter afterwards and mixing them in when they're completely mutually room temp would change the outcome
You’ve got so much pith left on those clementines, that’s why it’s bitter. You’d literally need to peel the skin off each segment to avoid that. Or cut them into supremes because you do need the body of the pulp. Otherwise it’s a juice granita.
Do mandarins come with seeds? Caribbean islander here and I was thinking maybe the seeds did a number on it? I want to try it with a citrus we have here called portugals but I'll definitely remove the seeds first.
The orange cake seem like a worse variation on the nigella Lawson clementine cake. I’ve made that cake at least a dozen times and it’s a banger. Instead of the orange you use Clementines, boil them whole and food process them whole. The incredibly thin amount of pith in clementines reduces the bitterness drastically.
The blender orange cake recipe has a clear flaw IMO. Though it could be easily fixed. Blending the flesh of the orange and all the peel seems like a really good idea to increase the flavor of the cake, but the entire white part of the orange, between the flesh and the peel, is bitter, dry and gummy. So, even though it's more work (and the use of the blender is kinda against having more work), I would suggest to zest the orange, then cut only the flesh, and only after that would I throw everything in the blender.
Not trying to tell you how to do your job, but you might sell more Helix mattresses if you went into greater detail on how they helped your relationships haha
