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 ...

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 ...

Ingredients. 2 juicy oranges (also used in syrup) 4 eggs; 170g caster sugar (plus extra for dusting) 1 tsp vanilla extract; 100g self-raising flour, sieved ...

syrup. 220g sugar. 120ml orange juice. 2 tbsp marmalade. Preheat the oven to 180C. Butter a 24-centimetre non-stick springform tin. Wash the oranges, put in a saucepan and cover with water.

Cake: 300 g plain flour. 1 teaspoon baking powder. 1 teaspoon bicarbonate of soda. 1/4 teaspoon salt. 250g unsalted butter, at room temperature. 1 cup (220 g) caster sugar ...

METHOD. Preheat the oven to 170C/150C fan/ 325F/gas 3. Grease a 20cm springform cake tin about 7cm to 9cm deep and line the base. To make the cake, cream the butter and sugar together until pale.

While the cake is in the oven, make the orange syrup. Place the water, sugar and orange juice in a saucepan and simmer for 10-12 minutes, or until it reaches a thick syrupy consistency.

Nigel Slater’s recipe is just that. It is an elegant and compact loaf with a fragile confectioners’ sugar frosting and a hint of orange in the light and tender cake crumb.

Bake until cake is golden brown and a knife comes out clean, 45-60 minutes. Let cool in pan on a rack 10 minutes, then flip and unmold cake onto rack. Make the syrup: In a small saucepan, combine ...

This recipe is an adaptation of an almond and orange passover cake from The Book of Jewish Food (Knopf) by Claudia Roden.Plus: More Dessert Recipes and Tips Warm lemony syrup is poured over this ...

Heat the oven to 375 degrees. Grease a 9-inch round by 3-inch tall cake pan and line the bottom with parchment paper.

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 ...