Orange and Brazil Nut Squares
Indulge in the zesty charm of Orange and Brazil Nut Squares, a delightful treat that combines citrus brightness with nutty richness for the ultimate dessert or afternoon snack. These easy-to-make squares feature a moist and buttery base infused with the vibrant zest and juice of fresh oranges, offering a burst of refreshing flavor in every bite. Chopped Brazil nuts add a satisfying crunch and earthy depth, creating an irresistible contrast to the tender cake. Perfectly baked in just 30 minutes, these golden squares are lightly dusted with icing sugar for a touch of sweetness and visual appeal. Whether enjoyed with a cup of tea or shared at gatherings, this recipe is a crowd-pleaser that celebrates the harmony of simple yet bold ingredients. Make these orange-infused squares your go-to choice for a citrusy dessert that’s as easy to make as it is delicious!
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Recipe Information
Ingredients
- 150 grams Unsalted butter
- 200 grams Caster sugar
- 1 large orange Orange zest
- 60 milliliters Orange juice
- 3 large Eggs
- 200 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 100 grams Brazil nuts, chopped
- 2 tablespoons Icing sugar (for dusting)
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 20cm x 20cm (8-inch) square baking tin with parchment paper.
In a mixing bowl, cream together the unsalted butter and caster sugar using a handheld mixer or stand mixer until light and fluffy.
Grate the zest of one large orange and juice it. Add the orange zest and orange juice to the butter-sugar mixture, and mix until combined.
Beat the eggs into the mixture one at a time, ensuring each egg is fully incorporated before adding the next.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually fold this dry mixture into the wet mixture until smooth.
Gently fold in the chopped Brazil nuts, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared tin and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center comes out clean.
Remove the tin from the oven and allow the cake to cool completely in the tin before transferring it to a cutting board.
Once cooled, slice the cake into 16 squares. Dust the tops with icing sugar for a light, decorative finish.
Serve and enjoy! These squares can be stored in an airtight container for up to 3 days.
Nutrition Facts
Calories |
224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 78 mg | 3% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 14.0 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 77 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
