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 ...
Grease and flour two 9-inch round cake pans. In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add the orange zest and mix well. In another ...
Stir to combine, then fold the orange pulp through the mixture ... 325F/Gas 3 and bake for a further 40 minutes, or until the cake is golden-brown on top and a skewer inserted into the middle ...
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 ...
This moist and airy cake fragrant with orange notes is draped in a luscious, silky chocolate sauce for a treat that’s perfect for any time of day. Ruth Reichl started musing about food ...
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 ...
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.