If you love cakes with a citrusy twist, don't hesitate to whip up this orange cake that's perfect for an afternoon snack.
It’s the holiday season, full of lights, love, abundance and cheer. It is my favorite time to bake. I go wild with cookies, desserts, pies, tarts — you name it. It is also the season to give. Year ...
Just a bit of citrus zest or juice is all you need to brighten up a cranberry cake filling.
The cake in this recipe is pineapple-flavored to match the topping, but you could use orange juice instead of pineapple juice ...
Grease and flour the cake tins. Line the base of each with ... Mix lightly, then stir in the orange juice. Divide the mixture evenly between the tins, hollowing it slightly in the centre.
Combine the sugar and orange juice or hot water ... over the top of the cake while it is still warm. Leave to cool completely before turning out and slicing. Recipe Note: This recipe is also ...
Add more orange juice, as necessary, until you get a smooth icing of the consistency you desire. Pour the icing over the cooled cake and spread lightly, allowing it to ooze over the edges.
Add zests. Whisk batter to thoroughly combine. Pour into prepared cake pan. Set pan in cold oven and set to 350 degrees. Bake until cake is golden brown and a knife comes out clean, 45-60 minutes.
put the lemon juice and sugar into a bowl and mix well. When the cake is cooked, prick the surface and pour over the lemon mixture. Let it cool in the tin for 15 minutes. To make the orange ...
Leave upside down on newspaper or baking parchment to drain off excess oil while you prepare the cake. Step 2 ... grated zest of half the orange and 2 tbsps of its juice until smoothly combined.