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 ...

Two good things to know about this cake - compared to a regular butter cake it has quite a coarse-textured, open crumb but it needs this to absorb the syrup; and secondly, served warm it makes a ...

Serve thin slices of this with Greek yoghurt for pudding. It’s very, very moist, so be careful when moving it on to a plate.

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 ...

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 ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. This pain d'epice is a festive spiced cake with French origins. I like to drizzle orange syrup over ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this recipe for later Add recipes to your saved list and come back to them anytime. Using both ...

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.