This cake is best made the day before serving ... Stir to combine, then fold the orange pulp through the mixture. Pour the mixture into the prepared tin, and put into the oven.

Nigella's Spruced-Up Vanilla Cake (from NIGELLA CHRISTMAS) gets its name from the "Pine Forest" or "Holiday Tree" bundt pan ...

Equipment You can use a large bowl a stand or a hand mixer for the cake batter. You will also use measuring cups, 9-inch or 8 ...

Put the whole oranges into a large saucepan, cover with water and bring to a boil with the lid on. Simmer for 20 minutes, strain off the water and top up again with cold water, bring to the boil ...

Preheat the oven to 160C/325F/Gas 3 and grease and line a 24cm/9½in loaf tin or a 20cm/8in cake tin. Weigh the orange pulp and keep 450g/1lb (discard the rest). Place back in food processor with ...

Grease and flour the cake tins. Line the base of each with silicone paper. Cream the soft butter and gradually add the caster sugar. Whisk until soft and light and quite pale. Add the orange zest ...

This sugar-free carrot cake is a lower-sugar version of the classic - the orange cream cheese frosting is sure to be a hit.

Just a bit of citrus zest or juice is all you need to brighten up a cranberry cake filling.

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.

To make the cake, put the eggs and sugar in a large bowl and whisk for around 5 minutes or until very light and fluffy. Add the olive oil, orange zest and juice and briefly mix in before adding ...

Break the eggs into a large bowl, whisk together for a minute, then add the yogurt, sunflower oil, orange blossom water and orange rind until well combined. Then using a metal spoon , beat in the ...