25 Delicious Orange Dessert Recipes Amazing

There’s something undeniably magical about the vibrant, citrusy punch of oranges in desserts—it’s like a burst of sunshine on your plate! Whether you’re craving a zesty cake, a creamy mousse, or a refreshing sorbet, our roundup of 25 Delicious Orange Dessert Recipes is here to inspire your next sweet adventure. Dive in and discover how this beloved fruit can transform your desserts into something truly amazing.

Orange Creamsicle Cheesecake

Who knew blending the nostalgic vibe of an orange creamsicle with the creamy dreaminess of cheesecake could be this epic? This dessert is a total game-changer, perfect for those who love a sweet, citrusy kick with their creamy treats.

Ingredients

• 2 cups of graham cracker crumbs (because every great cheesecake starts here)
• 1/2 cup of melted butter (for that irresistible crust)
• 3 packages of cream cheese, softened (this is the creamy dream base)
• 1 cup of sugar (to sweeten the deal)
• 1 tsp of vanilla extract (a splash of flavor magic)
• 3 eggs (to bind it all together)
• 1/2 cup of sour cream (for that tangy twist)
• 1/2 cup of orange juice (freshly squeezed is best)
• Zest of 1 orange (for that bright, citrusy pop)
• 1 cup of whipped cream (to top it off with fluff)

Instructions

1. Preheat your oven to 325°F. This temp is key for a smooth, crack-free top.
2. Mix graham cracker crumbs and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan. Tip: Use a flat-bottomed cup to press for an even layer.
3. Beat cream cheese and sugar until smooth. Add vanilla, eggs one at a time, then sour cream, mixing well after each.
4. Fold in orange juice and zest gently. Overmixing can introduce too much air, leading to cracks.
5. Pour filling over crust. Bake for 50-55 minutes until edges are set but center is slightly wobbly.
6. Turn off oven, leave door slightly open, and let cheesecake cool inside for 1 hour. This prevents sudden temperature changes that cause sinking.
7. Chill in fridge for at least 4 hours, preferably overnight. Patience is your friend here.
8. Before serving, top with whipped cream and extra orange zest for a fresh, vibrant finish.

Kick back and savor the creamy, citrusy bliss of this cheesecake. The texture? Silky smooth with a zesty orange punch that’ll have you coming back for seconds. Serve it chilled with a side of sunshine for the ultimate summer dessert vibe.

Chocolate Orange Mousse

Unleash your dessert game with this Chocolate Orange Mousse—silky, zesty, and downright irresistible. Perfect for when you need a quick fancy fix or to impress your foodie friends.

Ingredients

• 1 cup heavy cream (chilled, because cold cream whips better)
• 4 oz dark chocolate (the good stuff, chopped fine)
• 2 tbsp orange zest (freshly grated, no cheating)
• 1/4 cup powdered sugar (for that sweet sweet balance)
• A splash of vanilla extract (because vanilla makes everything better)
• A pinch of salt (to make the flavors pop)

Instructions

1. Chop the dark chocolate into small pieces and melt it in a heatproof bowl over simmering water, stirring until smooth. Tip: Keep the water at a gentle simmer to avoid seizing the chocolate.
2. While the chocolate cools slightly, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Tip: Chill your bowl and beaters beforehand for quicker whipping.
3. Gently fold the melted chocolate and orange zest into the whipped cream until no streaks remain. Tip: Use a spatula and fold in a figure-eight motion to keep the mixture airy.
4. Divide the mousse into serving glasses and chill for at least 2 hours. Tip: Cover with plastic wrap touching the surface to prevent a skin from forming.

This mousse is all about the contrast—creamy meets citrusy with a deep chocolate backbone. Serve it with a sprinkle of orange zest on top or alongside shortbread cookies for crunch.

Orange Almond Cake

This Orange Almond Cake is a game-changer. Tangy, moist, and packed with nutty goodness—it’s the dessert you didn’t know you needed.

Ingredients

• 1 cup of almond flour (because we’re keeping it gluten-free and fancy)
• 3/4 cup of sugar (for that sweet, sweet balance)
• A pinch of salt (to make everything pop)
• 3 eggs (room temp, please—it matters)
• 1/2 cup of olive oil (yes, olive oil—trust us)
• The zest of 2 oranges (for that citrusy zing)
• A splash of vanilla extract (because why not?)
• 1 tsp of baking powder (the unsung hero of rise)

Instructions

1. Preheat your oven to 350°F. Grab a 9-inch cake pan and grease it like you mean it.
2. In a bowl, whisk together almond flour, sugar, salt, and baking powder. No lumps allowed.
3. In another bowl, beat the eggs until they’re frothy. Slowly drizzle in the olive oil while mixing—patience is key.
4. Add the orange zest and vanilla to the wet mix. Stir until it smells like heaven.
5. Combine wet and dry ingredients. Fold gently—no overmixing, or you’ll regret it.
6. Pour the batter into the pan. Smooth the top like you’re icing a cake.
7. Bake for 30-35 minutes. Do the toothpick test—clean means done.
8. Let it cool for 10 minutes. Then, flip it onto a rack. Cooling is non-negotiable.

Every bite of this cake is a citrusy, nutty dream. Serve it with a dollop of whipped cream or just grab a fork and dive in.

Orange Blossom Honey Madeleines

Just when you thought madeleines couldn’t get any better, we’re throwing orange blossom honey into the mix. These little cakes are about to become your new obsession—light, fluffy, and packed with flavor.

Ingredients

• 1 cup all-purpose flour
• 2/3 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 large eggs
• 1 tbsp orange blossom honey
• 1 tsp baking powder
• A pinch of salt
• Zest of 1 orange
• A splash of vanilla extract

Instructions

1. Preheat your oven to 375°F and butter your madeleine pan generously.
2. Whisk together the flour, baking powder, and salt in a bowl—set aside.
3. In another bowl, beat the eggs and sugar until light and fluffy. Tip: This is where your arm workout comes in; the fluffier, the better.
4. Gently fold in the melted butter, orange blossom honey, orange zest, and vanilla extract.
5. Add the dry ingredients to the wet, mixing just until combined. Overmixing is the enemy of fluffy madeleines.
6. Spoon the batter into the madeleine molds, filling each about 3/4 full. Tip: A cookie scoop makes this step a breeze.
7. Bake for 10-12 minutes or until the edges are golden and the centers spring back when touched.
8. Let them cool in the pan for a couple of minutes, then transfer to a wire rack. Tip: They’re best eaten the same day, but good luck keeping them around that long.

Madeleines should be light with a slight crisp on the edges, melting in your mouth with every bite. Serve them with a drizzle of extra orange blossom honey or alongside a cup of Earl Grey for the ultimate tea time treat.

Orange Ricotta Pancakes

Flip your morning routine with these Orange Ricotta Pancakes—fluffy, citrusy, and downright irresistible. They’re the upgrade your breakfast game didn’t know it needed.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• A pinch of salt
• 1 cup ricotta cheese
• 2 eggs
• 3/4 cup milk
• Zest of 1 orange
• A splash of vanilla extract
• Butter, for the pan

Instructions

1. Whisk together flour, sugar, baking powder, and salt in a large bowl.
2. In another bowl, mix ricotta, eggs, milk, orange zest, and vanilla until smooth.
3. Gently fold the wet ingredients into the dry ones—don’t overmix; lumps are okay.
4. Heat a non-stick pan over medium-low heat and melt a pat of butter.
5. Pour 1/4 cup batter for each pancake. Cook until bubbles form on top, about 3 minutes.
6. Flip carefully and cook another 2 minutes until golden. Tip: Keep the heat medium-low to avoid burning.
7. Repeat with remaining batter, adding more butter as needed. Tip: Wipe the pan between batches for even browning.
8. Serve warm. Tip: Drizzle with honey or maple syrup for extra sweetness.

Just like that, you’ve got pancakes that are creamy inside, with a bright orange kick. Stack ’em high and watch them disappear.

Orange Poppy Seed Loaf

Unleash your inner baker with this zesty Orange Poppy Seed Loaf—moist, tangy, and packed with crunch. Perfect for breakfast or a sweet afternoon pick-me-up.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup poppy seeds
• 1/2 cup fresh orange juice
• 1 tbsp orange zest
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• A pinch of salt

Instructions

1. Preheat your oven to 350°F and grease a loaf pan.
2. In a bowl, whisk together the flour, sugar, poppy seeds, baking powder, and salt.
3. In another bowl, mix the melted butter, eggs, orange juice, orange zest, and vanilla extract until smooth.
4. Combine the wet and dry ingredients, stirring just until mixed—don’t overdo it!
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 45-50 minutes, or until a toothpick comes out clean. Tip: Cover with foil if the top browns too quickly.
7. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Tip: This prevents soggy bottoms.
8. Slice and serve once completely cool. Tip: A drizzle of orange glaze takes it next level.

Delight in every bite of this loaf—its bright citrus flavor pairs perfectly with the subtle crunch of poppy seeds. Try it toasted with a smear of cream cheese for an extra indulgent treat.

Orange Sorbet

Scoop into summer with this zesty Orange Sorbet—cool, refreshing, and bursting with citrusy goodness. No fancy equipment needed, just pure, tangy bliss in every bite.

Ingredients

• 4 cups of fresh orange juice (about 8-10 oranges)
• 1 cup of granulated sugar
• A splash of lemon juice
• A pinch of salt

Instructions

1. Juice it up: Squeeze those oranges until you’ve got 4 cups of fresh juice. Strain to remove pulp if you’re after that smooth texture.
2. Sweeten the deal: In a saucepan, mix 1 cup of sugar with a splash of lemon juice and a pinch of salt. Heat on medium until the sugar dissolves completely—no grains left!
3. Mix & chill: Combine the syrup with your orange juice. Pour into a shallow dish and freeze for 1 hour. Tip: Cover with cling film to avoid ice crystals.
4. Stir the pot: After an hour, give it a good stir to break up any ice. Repeat every 30 minutes for about 3-4 hours until it’s slushy but not solid.
5. Final freeze: Once slushy, transfer to a freezer-safe container and freeze overnight. Tip: For extra creaminess, blend before the final freeze.

Light as air yet packed with flavor, this sorbet is your go-to for scorching days. Serve in hollowed-out orange halves for a Insta-worthy presentation or top with mint for a fresh twist.

Orange Chiffon Pie

Slice into summer with this Orange Chiffon Pie—light, airy, and bursting with citrusy vibes. Perfect for those scorching days when you crave something cool and zesty.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup melted butter
• 1/4 cup sugar
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 3/4 cup orange juice
• 1/2 cup sugar
• 3 egg yolks
• 1 tbsp orange zest
• 3 egg whites
• 1/4 tsp cream of tartar
• 1/2 cup sugar
• 1 cup heavy cream, whipped

Instructions

1. Preheat your oven to 350°F. Mix graham cracker crumbs, melted butter, and 1/4 cup sugar. Press into a 9-inch pie plate. Bake for 10 minutes, then cool.
2. Sprinkle gelatin over cold water in a small bowl. Let it sit for 1 minute to bloom.
3. In a saucepan, combine orange juice, 1/2 cup sugar, egg yolks, and orange zest. Cook over medium heat, stirring constantly, until it thickens (about 5 minutes). Remove from heat.
4. Stir in the bloomed gelatin until fully dissolved. Cool to room temperature.
5. In a large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff peaks form.
6. Gently fold the orange mixture into the whipped egg whites. Then, fold in the whipped cream until no streaks remain.
7. Pour the filling into the cooled crust. Chill for at least 4 hours, or until set.

Make every bite count with this pie’s cloud-like texture and bright orange flavor. Serve with a dollop of extra whipped cream and a sprinkle of zest for that Instagram-worthy finish.

Orange Marmalade Bread Pudding

Elevate your dessert game with this Orange Marmalade Bread Pudding—it’s the perfect mix of tangy and sweet, with a texture that’s both creamy and crisp. Trust us, it’s a game-changer.

Ingredients

• 4 cups of stale bread, torn into chunks (the staler, the better for soaking up all that goodness)
• 1 cup of orange marmalade (go for the good stuff with real fruit bits)
• 2 cups of whole milk (because richness matters)
• 3 large eggs (they’re the glue holding this masterpiece together)
• 1/2 cup of sugar (to sweeten the deal)
• A splash of vanilla extract (for that cozy, bakery aroma)
• A pinch of salt (to balance the sweetness)
• A couple of tablespoons of butter (for greasing and that golden top)

Instructions

1. Preheat your oven to 350°F and butter up a baking dish—no one likes a sticky situation.
2. Whisk together the milk, eggs, sugar, vanilla, and salt in a big bowl until it’s smooth like your morning latte.
3. Toss in the bread chunks and let them soak for 10 minutes, giving them a gentle stir halfway. Patience is key for maximum absorption.
4. Fold in the orange marmalade gently—you want those fruity bits to stay whole for bursts of flavor.
5. Pour the mixture into your buttered dish and dot the top with tiny butter pieces for that irresistible golden crust.
6. Bake for 45 minutes or until the top is golden and the center is just set—no jiggle means it’s ready.
7. Let it cool for a bit before diving in; it’s molten lava hot right out of the oven.

This pudding is a textural dream—crispy on top, custardy in the middle, with pockets of tangy marmalade. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate indulgence.

Orange Cardamom Cookies

Ditch the boring snacks—these Orange Cardamom Cookies are your next obsession. Bright, zesty, and spiced to perfection, they’re the cookie jar upgrade you didn’t know you needed.

Ingredients

• 1 cup of softened butter (the real deal, no substitutes)
• 3/4 cup of granulated sugar (because sweet is non-negotiable)
• 1 egg (room temp, please)
• 2 cups of all-purpose flour (spooned and leveled, no packing)
• A splash of vanilla extract (the good kind)
• Zest of 1 orange (make it rain zest)
• 1 tsp of ground cardamom (for that warm, spicy kick)
• 1/2 tsp of baking powder (the unsung hero of lift)
• A pinch of salt (balance is key)

Instructions

1. Preheat your oven to 350°F—no guessing, use that oven thermometer.
2. Cream the butter and sugar together until fluffy. Pro tip: Scrape the bowl halfway for even mixing.
3. Beat in the egg and vanilla until just combined. Overmixing is the enemy of tender cookies.
4. Whisk together flour, cardamom, baking powder, and salt in another bowl. Gradual additions prevent lumps.
5. Fold the dry ingredients into the wet mix. Stir in the orange zest last for maximum flavor pop.
6. Scoop dough onto a baking sheet, 2 inches apart. They spread, so give them space to shine.
7. Bake for 10-12 minutes until edges are golden. The centers will look soft—they firm up as they cool.

Amazingly fragrant with a crisp edge and chewy middle, these cookies are a citrusy dream. Serve them with a dollop of mascarpone for an extra indulgent twist.

Orange Vanilla Bean Panna Cotta

Hit refresh on your dessert game with this Orange Vanilla Bean Panna Cotta—creamy, dreamy, and just the right amount of zing.

Ingredients

• 2 cups heavy cream (go for the good stuff)
• 1/2 cup whole milk (none of that skimmed nonsense)
• 1/2 cup sugar (sweet but not too sweet)
• 1 vanilla bean, split and scraped (or a splash of vanilla extract in a pinch)
• 2 strips orange zest (about 2 inches long each)
• 1 packet unflavored gelatin (about 2 1/4 tsp)
• 3 tbsp cold water (just enough to soften the gelatin)

Instructions

1. Grab a small bowl, sprinkle the gelatin over the cold water, and let it sit for 5 minutes to bloom. (Tip: This step is crucial for a smooth texture.)
2. In a saucepan over medium heat, combine the heavy cream, milk, sugar, vanilla bean seeds and pod, and orange zest. Heat until the mixture is steaming but not boiling, about 5 minutes, stirring occasionally to dissolve the sugar.
3. Remove the saucepan from the heat, fish out the vanilla pod and orange zest, and whisk in the bloomed gelatin until it’s completely dissolved. (Tip: Strain the mixture if you want an ultra-smooth panna cotta.)
4. Divide the mixture among 4 ramekins or glasses, and chill in the fridge for at least 4 hours, or until set. (Tip: Cover with plastic wrap to prevent a skin from forming.)

Light as a cloud with a citrusy whisper, this panna cotta is a showstopper served with fresh berries or a drizzle of caramel. The vanilla and orange play together like old friends—comforting yet exciting.

Orange Gingerbread

Spice up your baking game with this Orange Gingerbread—bold flavors, moist texture, and that irresistible aroma. Perfect for cozy mornings or as a show-stopping dessert.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup molasses
• 1/4 cup brown sugar, packed
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1 tbsp fresh orange zest
• 2 tsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp baking soda
• a splash of vanilla extract
• a couple of tbsp hot water

Instructions

1. Preheat your oven to 350°F and grease a 9-inch square baking pan.
2. In a large bowl, whisk together the melted butter, molasses, and brown sugar until smooth.
3. Beat in the egg and vanilla extract, then stir in the orange zest.
4. Tip: Fresh zest gives the best flavor—avoid the white pith for a bitter-free bake.
5. Sift in the flour, ginger, cinnamon, and baking soda, mixing just until combined.
6. Add a splash of hot water to loosen the batter if it’s too thick.
7. Tip: The batter should be pourable but not runny—adjust with water or flour as needed.
8. Pour into the prepared pan and bake for 25-30 minutes, until a toothpick comes out clean.
9. Tip: Don’t overbake! The gingerbread continues to cook slightly from residual heat.
10. Let cool in the pan for 10 minutes, then transfer to a wire rack.

Get ready for a gingerbread that’s moist, zesty, and packed with warmth. Serve it warm with a dollop of whipped cream or a drizzle of orange glaze for an extra punch.

Orange Coconut Macaroons

Elevate your snack game with these Orange Coconut Macaroons—zesty, chewy, and ridiculously easy to whip up.

Ingredients

• 2 cups of shredded coconut (sweetened, because life’s too short)
• 3 egg whites (save the yolks for a custard, maybe?)
• 1/2 cup of granulated sugar (for that sweet, sweet crunch)
• A splash of vanilla extract (the good stuff)
• Zest of 1 orange (make it rain)
• A pinch of salt (to balance the sweet)

Instructions

1. Preheat your oven to 325°F—no rushing, perfection takes patience.
2. In a bowl, mix the shredded coconut, sugar, and orange zest like you mean it.
3. Whisk the egg whites and vanilla until frothy—think bubble bath vibes.
4. Fold the egg whites into the coconut mix gently; we’re making macaroons, not muffins.
5. Scoop tablespoon-sized mounds onto a baking sheet lined with parchment—no sticking, please.
6. Bake for 20-25 minutes until golden brown. Tip: Rotate the sheet halfway for even browning.
7. Let them cool on the sheet for 5 minutes; they’ll firm up as they chill.
8. Transfer to a wire rack to cool completely—patience is a virtue.

Now, these macaroons pack a punch with their citrusy zing and chewy center. Serve them stacked high on a vintage plate for that Instagram-worthy moment, or just eat them straight off the rack—no judgment here.

Orange Dark Chocolate Truffles

Crave something decadent? These Orange Dark Chocolate Truffles blend zesty citrus with rich cocoa for a bite-sized luxury.

Ingredients

• 1 cup of dark chocolate chips
• 1/2 cup of heavy cream
• A splash of orange extract
• A couple of tablespoons of unsweetened cocoa powder
• A pinch of sea salt

Instructions

1. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, about 2-3 minutes. Tip: Keep an eye on it to prevent boiling.
2. Pour the hot cream over the dark chocolate chips in a heatproof bowl. Let it sit for 1 minute to melt the chocolate.
3. Add a splash of orange extract and a pinch of sea salt to the bowl. Stir until smooth and fully combined. Tip: The salt enhances the chocolate’s depth.
4. Cover the mixture and refrigerate for at least 2 hours, until firm enough to scoop. Tip: Speed up chilling by spreading the mixture thin on a plate.
5. Use a small scoop or teaspoon to form the mixture into balls, then roll each in unsweetened cocoa powder to coat.
6. Serve immediately or store in the fridge. These truffles are best enjoyed at room temperature for maximum flavor.

These truffles boast a velvety center with a bold orange kick, encased in a delicate cocoa dusting. Try serving them on a citrus-scented platter for an extra zing.

Orange Pistachio Baklava

Let’s dive into a twist on a classic that’ll have your taste buds dancing—Orange Pistachio Baklava. It’s crunchy, sweet, and zesty, with a nutty punch that’s downright addictive.

Ingredients

• 1 pack of phyllo dough (thawed)
• 2 cups of shelled pistachios (chopped rough)
• 1 cup of unsalted butter (melted)
• 1/2 cup of sugar
• 1/3 cup of honey
• Zest of 2 oranges
• A splash of orange blossom water
• A pinch of salt

Instructions

1. Preheat your oven to 350°F—no guessing, this temp is key for golden layers.
2. Butter up a 9×13 inch baking dish like you’re painting a masterpiece.
3. Layer half the phyllo sheets one by one, brushing each with melted butter. Pro tip: Keep the rest covered with a damp towel to prevent drying.
4. Mix pistachios, sugar, and orange zest in a bowl—this is your flavor bomb.
5. Sprinkle half the nut mix over the phyllo. Repeat layering with remaining phyllo and butter, then top with the rest of the nuts.
6. Cut into diamonds before baking—trust me, it’s easier now than later.
7. Bake for 30 minutes or until it’s golden and crisp—watch like a hawk at the 25-minute mark.
8. While hot, drizzle with honey mixed with orange blossom water. Let it soak in for at least 2 hours—patience pays off here.

Crunchy layers give way to a sticky, nutty center, with orange zest cutting through the sweetness. Serve it on a platter with extra orange slices for a pop of color and freshness.

Orange Cinnamon Rolls

Elevate your breakfast game with these Orange Cinnamon Rolls—soft, fluffy, and packed with a citrusy twist that’ll make your taste buds dance.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet instant yeast
• 1/2 cup warm milk (about 110°F)
• 1/4 cup melted butter
• 1 egg
• 1/2 tsp salt
• Zest of 1 orange
• 1/2 cup brown sugar
• 2 tbsp ground cinnamon
• A splash of vanilla extract
• 1/2 cup powdered sugar
• A couple of tbsp orange juice

Instructions

1. In a large bowl, mix flour, granulated sugar, and yeast.
2. Pour in warm milk, melted butter, and egg. Stir until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth.
4. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour.
5. Roll out the dough into a 12×9 inch rectangle on a floured surface.
6. Spread softened butter over the dough, then sprinkle brown sugar, cinnamon, and orange zest evenly.
7. Roll the dough tightly from the long edge, then cut into 12 slices.
8. Place rolls in a greased 9×13 inch pan, cover, and let rise for 30 minutes.
9. Preheat oven to 375°F and bake rolls for 20-25 minutes until golden brown.
10. Whisk powdered sugar and orange juice for the glaze, then drizzle over warm rolls.

Out of the oven, these rolls are irresistibly soft with a gooey center and a zesty orange glaze that’s just the right amount of sweet. Serve them warm with a side of cold milk or a hot cup of coffee for the ultimate morning treat.

Orange Honey Glazed Donuts

Ready to dive into a treat that’s got everyone talking? These Orange Honey Glazed Donuts are your next obsession—crispy, fluffy, and dripping with sweet, tangy glaze. Let’s get frying!

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 3/4 cup milk
• 2 eggs
• 2 tbsp melted butter
• Zest of 1 orange
• A splash of vanilla extract
• 1 cup powdered sugar
• 2 tbsp honey
• Juice of 1 orange
• Oil for frying

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, mix milk, eggs, melted butter, orange zest, and vanilla until smooth.
3. Pour wet ingredients into dry ingredients. Stir until just combined—don’t overmix!
4. Heat oil in a deep fryer or large pot to 375°F. Tip: Use a candy thermometer to keep the temp steady.
5. Drop spoonfuls of batter into the hot oil. Fry in batches to avoid crowding.
6. Cook for 2 minutes per side, until golden brown. Tip: Flip once for even cooking.
7. Remove donuts with a slotted spoon and drain on paper towels.
8. For the glaze, whisk powdered sugar, honey, and orange juice until smooth. Tip: Add more juice if too thick.
9. Dip warm donuts into the glaze, letting excess drip off.

Craving that first bite? These donuts are a dream—crispy outside, pillowy inside, with a glaze that’s sticky-sweet with a citrus kick. Serve ’em stacked high with extra glaze on the side for dipping.

Orange Lavender Shortbread

Transform your tea time with these buttery, fragrant Orange Lavender Shortbread cookies—they’re a floral citrus dream with a crumbly, melt-in-your-mouth finish.

Ingredients

• 1 cup unsalted butter, softened (that’s two sticks, folks)
• 1/2 cup granulated sugar, plus a sprinkle for dusting
• 2 cups all-purpose flour (spoon and level it, don’t pack it down)
• 1 tbsp dried lavender buds (culinary grade, please)
• The zest of one large orange (get all that sunny flavor)
• A pinch of salt (just a tiny one to balance the sweetness)

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper—no sticking allowed.
2. In a large bowl, cream together the butter and sugar until it’s light and fluffy, about 3 minutes. Pro tip: Room temp butter is key here.
3. Gently mix in the flour, lavender, orange zest, and salt until just combined. Overmixing is the enemy of tender shortbread.
4. Press the dough into a 9-inch round pan or shape into a log for slice-and-bake cookies. Chill for 30 minutes—this prevents spreading.
5. Bake for 25-30 minutes until the edges are just golden. Let cool before slicing into wedges or rounds.

Not your average shortbread, these cookies boast a delicate crunch with bursts of lavender and a zesty orange kick. Serve them with a dollop of lemon curd or alongside your fanciest cup of Earl Grey for a next-level snack.

Orange Meringue Tart

Viral desserts don’t get more stunning than this. Whip up an Orange Meringue Tart that’s all about bold flavors and even bolder looks.

Ingredients

• 1 1/2 cups of all-purpose flour
• A pinch of salt
• 1/2 cup of unsalted butter, cold and cubed
• 3 tbsp of ice water
• 4 large oranges, juiced and zested
• 1 cup of sugar
• 3 large eggs
• A splash of vanilla extract
• 4 egg whites
• A couple of drops of orange food coloring (optional)

Instructions

1. Preheat your oven to 350°F. This ensures a perfectly crisp crust.
2. Mix flour and salt in a bowl. Cut in butter until crumbs form. Tip: Keep everything cold for a flaky crust.
3. Drizzle in ice water, 1 tbsp at a time, until dough comes together. Press into a tart pan and chill for 30 minutes.
4. Blind bake the crust for 15 minutes. Use pie weights or dried beans to prevent puffing.
5. Whisk orange juice, zest, sugar, eggs, and vanilla in a saucepan. Cook over medium heat until thick, about 10 minutes. Tip: Stir constantly to avoid lumps.
6. Pour filling into the crust and bake for 20 minutes. It should be set but slightly wobbly.
7. Beat egg whites until stiff peaks form. Add sugar gradually until glossy. Tip: A clean bowl ensures the best volume.
8. Spread meringue over the tart. Use a torch for golden peaks or broil for 1-2 minutes.

Here’s the deal: The tart’s creamy citrus filling contrasts with the airy meringue for a bite that’s pure magic. Serve chilled with a drizzle of dark chocolate for an extra wow factor.

Orange Blueberry Muffins

These Orange Blueberry Muffins? Absolute game-changers. Packed with zesty orange and bursting blueberries, they’re your next breakfast obsession.

Ingredients

• 2 cups of all-purpose flour
• 3/4 cup of sugar
• 1/2 tsp of salt
• 2 tsp of baking powder
• 1/3 cup of melted butter
• 1 large egg
• 3/4 cup of milk
• 1 tbsp of orange zest
• 1/2 cup of fresh orange juice
• 1 cup of fresh blueberries
• A splash of vanilla extract

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, salt, and baking powder.
3. In another bowl, mix the melted butter, egg, milk, orange zest, orange juice, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined—don’t overmix!
5. Toss the blueberries with a little flour to prevent sinking, then fold them into the batter.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.

Just out of the oven, these muffins are fluffy with a crisp top. The orange zest adds a bright kick, while the blueberries bring juicy bursts. Serve warm with a dollop of whipped cream for extra indulgence.

Orange Sesame Brittle

Snag this Orange Sesame Brittle for a sweet, crunchy twist on classic candy. It’s zesty, nutty, and ridiculously easy to make.

Ingredients

• 1 cup sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1 tbsp unsalted butter
• 1 tsp baking soda
• 1 tbsp orange zest
• 1/2 cup sesame seeds, toasted
• A pinch of salt

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. In a medium saucepan, mix sugar, corn syrup, and water. Cook over medium heat until sugar dissolves, stirring occasionally.
3. Once boiling, stop stirring and let it reach 300°F on a candy thermometer. This is the hard crack stage.
4. Quickly stir in butter, baking soda, orange zest, sesame seeds, and salt. The mixture will bubble up—that’s normal.
5. Immediately pour onto the prepared baking sheet. Use a spatula to spread it thin. Work fast; it hardens quickly.
6. Let cool completely, about 30 minutes, then break into pieces.

Get ready for a brittle that’s bursting with citrusy brightness and a toasty sesame crunch. Perfect for gifting or as a fancy snack with your afternoon coffee.

Orange Rosemary Olive Oil Cake

Kick off your baking adventure with this zesty Orange Rosemary Olive Oil Cake—it’s a game-changer for your dessert lineup. Bold flavors meet moist crumb in this showstopper.

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup extra virgin olive oil
• 2 large eggs
• 1/2 cup fresh orange juice
• Zest of 1 orange
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp baking powder
• A pinch of salt

Instructions

1. Preheat your oven to 350°F and grease a 9-inch cake pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, beat eggs, then mix in olive oil, orange juice, and zest.
4. Combine wet and dry ingredients until just mixed—don’t overdo it.
5. Fold in the chopped rosemary gently.
6. Pour batter into the pan and bake for 35-40 minutes, until a toothpick comes out clean.
7. Let it cool in the pan for 10 minutes, then transfer to a wire rack.

Rich with citrus and herb notes, this cake is a texture dream—dense yet airy. Serve it with a dollop of whipped cream or a drizzle of honey for extra flair.

Orange Passion Fruit Pavlova

Whip up a storm with this Orange Passion Fruit Pavlova—it’s a cloud-like dessert that’s all about bold flavors and crispy-chewy textures. Perfect for when you want to impress without the stress.

Ingredients

• 4 large egg whites, room temp
• A pinch of salt
• 1 cup granulated sugar
• A splash of vanilla extract
• 1 tsp white vinegar
• 1 tbsp cornstarch
• 1 cup heavy cream
• 2 oranges, zested and juiced
• 2 passion fruits, pulp scooped out

Instructions

1. Preheat your oven to 250°F and line a baking sheet with parchment paper. Tip: A cool oven helps the pavlova dry out slowly for that perfect crisp shell.
2. In a super clean bowl, beat the egg whites and salt until soft peaks form. Gradually add the sugar, beating until stiff, glossy peaks appear. Tip: Room temp egg whites whip up faster and higher!
3. Gently fold in the vanilla, vinegar, and cornstarch. This mix gives the pavlova its signature chewy center.
4. Spoon the meringue onto the prepared sheet, shaping into a nest with slightly higher edges. Bake for 1.5 hours, then turn off the oven and let it cool inside. Tip: No peeking! Sudden temperature changes can cause cracks.
5. Whip the heavy cream to soft peaks, then fold in half the orange zest and juice. Spread over the cooled meringue.
6. Top with passion fruit pulp and the remaining orange zest. Serve immediately for the best texture contrast.

Here’s the deal: each bite is a mix of crunchy shell, fluffy center, and tangy-sweet toppings. Try serving it with extra orange slices for a pop of color and freshness.

Orange Maple Pecan Pie

Get ready to shake up your dessert game with this Orange Maple Pecan Pie—it’s a zesty, sweet, and nutty twist on the classic that’ll have everyone begging for seconds.

Ingredients

• 1 1/2 cups of pecans, roughly chopped
• 1 cup of pure maple syrup
• 1/2 cup of granulated sugar
• 3 large eggs, beaten
• 1/4 cup of unsalted butter, melted
• A splash of vanilla extract
• The zest of 1 orange
• A pinch of salt
• 1 unbaked 9-inch pie crust

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix the maple syrup, sugar, beaten eggs, melted butter, vanilla extract, orange zest, and salt until well combined.
3. Tip: Use a whisk for a smoother filling—no lumps allowed!
4. Stir in the chopped pecans until they’re evenly coated in the mixture.
5. Pour the filling into the unbaked pie crust, spreading it out evenly.
6. Bake for 50-60 minutes, or until the filling is set and the crust is golden brown.
7. Tip: Cover the edges of the pie crust with foil halfway through to prevent burning.
8. Let the pie cool on a wire rack for at least 2 hours before slicing.
9. Tip: For cleaner slices, dip your knife in hot water before cutting.

Zingy orange meets deep maple in every bite, with a crunchy pecan topping that’s downright addictive. Serve it warm with a scoop of vanilla ice cream for the ultimate contrast.

Orange Thyme Scones

These Orange Thyme Scones? Absolute game-changers for your brunch table. Tangy, herby, and just the right amount of buttery—get ready to wow.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• A pinch of salt
• 1/2 cup cold unsalted butter, cubed
• Zest of 1 orange
• A couple of fresh thyme sprigs, leaves picked
• 1/2 cup heavy cream, plus a splash more for brushing
• 1 large egg

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold butter cubes to the dry ingredients. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
4. Stir in the orange zest and thyme leaves.
5. In a separate bowl, whisk together the heavy cream and egg. Pour this into the dry ingredients and mix just until the dough comes together. Tip: Don’t overmix to avoid tough scones.
6. Turn the dough onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8 wedges.
7. Place the wedges on the prepared baking sheet, brush the tops with a splash of heavy cream for that golden finish.
8. Bake for 15-18 minutes, or until the scones are golden and a toothpick comes out clean. Tip: Rotate the baking sheet halfway through for even browning.

Now, these scones? They’re crumbly on the outside, tender inside, with bursts of orange and thyme in every bite. Serve them warm with a dollop of clotted cream and a side of sharp wit.

Conclusion

Absolutely delightful! This roundup of 25 orange dessert recipes is your ticket to sweet, citrusy bliss. Whether you’re craving a zesty cake or a refreshing sorbet, there’s something here for every home cook to love. Don’t just take our word for it—try these recipes, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy baking!