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 ...

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 ...

Orange cake should taste bright, soft, and buttery - not bitter, dry, or weirdly dense. This recipe uses real zest, balanced ...

This dessert is an update on classic persimmon pudding. It’s typically spiced like gingerbread and very sweet, but this version is made with pureed Hachiya persimmons, delicately spiced with nutmeg ...

The statisticians at the California Department of Agriculture tell us there is an average of 466 pieces of fruit on every navel orange tree in California this year. That’s the highest “fruit set” in a ...

few tbsp pomegranate seeds to taste icing sugar for dusting Preheat the oven to 180C/160C fan/gas 4. Select a shallow brownie or traybake tin, around 28cm x 18cm and at least 4cm deep (11in x 7in x 1½ ...

Serves 4 to 6. Recipe is reprinted with permission from “Home Made Christmas” by Yvette van Boven. The author writes, “Pudding is an Anglo-Saxon term referring to steamed or cooked cake. You could ...