This dense, syrup-soaked cake is a triple orange threat, full of zest, juice and whole slices of candied orange. For the cake: Heat the oven to 350 degrees. Butter a 9- to 10-inch springform pan and ...

This orange drizzle cake is so rich, buttery, and tender you might actually call it creamy. The cake includes a few whole oranges stirred right into the batter and a generous drizzle of orange syrup.

They taste good, they look good, and they’re made by good people — talented bakers from around the world. Today, Australian cookbook author Donna Hay shares an orange-infused cake from her cookbook ...

1/ Preheat the oven to 170°C/325°F/gas mark 3, and grease and line a 23cm (9in) springform cake tin with either vegan butter or sunflower oil. 2/ Separate the eggs and put the whites into one large ...

Warm lemony syrup is poured over this Spanish cake, making it moist and fragrant. A modest slice is just right after a generous Seder meal. This recipe is an adaptation of an almond and orange ...

My favorite fruit this time of year is any of the different kinds of orange citrus: blood oranges, mandarins, clementines. But I tend to buy too many at the market. After making more jars of marmalade ...

Candied orange peel: Put the orange zest in a small pot and cover with cold water. Bring the water to a boil, then immediately drain. Repeat 2 times. Add ∏ cup cold water, the orange juice, sugar, ...

It was a magical night by the Aegean Sea in Bodrum. The waves rippled softly, reflecting the light from our hotel. We were mesmerized by the shimmering blue and the sparkling white and silver of the ...