Delicious orange zest with a hint of lemon in every bite. Now beat the egg whites till they are stiff and fold them to the batter with a metal spoon. 8. Stand this bowl in a pan of water and bake in a ...

We have a free printable for you with four creative cakes to make from scratch. Click to print your creative cakes from ...

Grease and flour the cake tins ... shaped pieces of orange candied peel. We hope you enjoy browsing our brand-new food hub. As well as creating a more streamlined design for recipe content ...

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 ...

Preheat the oven to 180 degrees C. 2. In a bowl, mix together - paneer, maida, orange juice, baking powder, vanilla, sugar and orange rind. Beat till smooth and glossy. 3. Add the eggs and beat again.

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 ...

With a winning combination of syrupy sponge and glossy fruit, 70s-style upside-cakes are due for a ... and a beautiful blood orange and turmeric recipe by Byron Smith and Tess Robinson.

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.

This is a gluten-free cake - almond meal is used instead of flour. It's a dense but very moist cake. It has been a favourite for birthdays in my family for the last few years!