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 ...

Add Yahoo as a preferred source to see more of our stories on Google. This recipe is lovely with crème fraîche or Greek yoghurt - Haarala Hamilton I’ve made this cake more often than any other. It’s ...

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 ...

Hosting a party, celebrating a birthday? Enjoy a homemade dessert ready in just 20 minutes Imagine your home filled with the delightful, sweet scent of oranges, transporting you to a sun-kissed ...

Blood orange juice stars in the sponge, the syrup it is soaked in and in the icing for a true citrus celebration Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s ...

juice and zest of 2 oranges 4 tsp dried lavender 1 cinnamon sticks 280g sugar ...

The most homely dessert has received dozens of versions around the world – from Greek Portokalopita, through Sicilian Ricotta and Blood Orange Cake, to Moroccan semolina with coconut and saffron.

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.