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.

I’m not exaggerating when I say I’ve baked this exact orange cake more than 200 times in the last fifteen years. It’s the one ...

I’ve made this cake more often than any other. It’s just the best last-minute pudding or cake for tea. It works with other ground nuts too – try a pistachio cake finished with a rose-water syrup, a ...

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 ...

Preheat oven to 180C and grease a 24cm cake tin. Wash oranges and place in a saucepan of water. Bring to the boil and simmer for 1 hour. When cool puree the oranges in a food processor till smooth.

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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 ...