This is a filling cake that is perfumed with orange throughout and a huge hit with my family. Don’t worry about the long preparation time, you just leave the ingredients to simmer in the background.

An orange chiffon cake should be light and fluffy "like a teacup Pomeranian," according to Julia Chan, co-host of The Great Canadian Baking Show. Heat oven to 325F. In a large bowl, whisk together ...

1 tsp pure vanilla extract 1/2 cup walnut pieces, broken or chopped into smaller pieces if overly large For the whipped cream topping and garnishes 1 (1 cup/237 mL) container whipping cream 2 Tbsp ...

Precisely, a piece of cake! That’s why we’re treating ourselves today to a piece of this nutty-fresh orange-pistachio cake with ricotta frosting. Our Pistachio-Orange Cake with Ricotta Frosting ...

While the cake cools, prepare the orange syrup. In a pan, combine orange juice and sugar. Place it over low heat and boil, then let it simmer until the syrup reduces by half.

Stir in orange puree, 2¼ cups of almond meal and 1 tsp of baking powder until combined. Pour the batter into the tin and bake for 60-75 minutes, or until the top is golden and a skewer inserted ...

Orange Chocolate Almond Cake Ingredients: 2 seedless oranges 2 cups almond flour ½ cup cocoa powder 1 teaspoon heaping baking powder ½ teaspoon baking soda 1 cup sugar ¼ teaspoon cinnamon 6 ...

Chuck in the other cake ingredients and blend until smooth – just don't overdo it. Split the mix between the two tins and bake in the oven you've already warmed up for 25 to 30 minutes.

Then, squeeze out the juice of three oranges into a jug - aiming for about 100ml - and let it sizzle with 100g of honey in a large non-sticky saucepan until you've got a thickened, sumptuous syrup ...