They taste good, they look good, and they’re made by good people — talented bakers from around the world. Today, Australian cookbook author Donna Hay shares an orange-infused cake from her cookbook ...

THIS ORANGE and almond cake, finished with a syrup of pomegranate molasses, orange juice and honey and a crown of vivid pomegranate seeds, is far and away the healthiest one I make—dairy-free and ...

This jewel-toned tea cake recipe pairs in-season blood oranges with rosemary and cardamom for a fragrant, lightly sweet ...

These delicate tender cakes, bright with citrus, come together in about 30 minutes. As always, especially with baking, it’s best to gather and prep the ingredients ahead of time. Orange and lemon pair ...

The holiday season is full of traditions, and traditions bring pleasure and reassurance. They give us something to look forward to, and in times of difficulty or uncertainty, traditions root and ...

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1. Preheat oven to 350 degrees. Prepare one 9-inch springform cake pan; oil well with extra virgin olive oil. 2. Beat eggs with a pinch of salt for 3 minutes. Add honey to eggs and beat for another ...

For centuries, Sephardic women soaked almonds and ground them in order to make almond cakes. But if I were to suggest a recipe that required grinding almonds by hand, I’m pretty sure 99% of our ...

Wash and boil the oranges (unpeeled) in a little water for nearly 2 hours (or for 30 minutes in a pressure cooker.) Let them cool, then cut them open and remove the pits. Turn the oranges into pulp by ...

1/ Preheat the oven to 170°C/325°F/gas mark 3, and grease and line a 23cm (9in) springform cake tin with either vegan butter or sunflower oil. 2/ Separate the eggs and put the whites into one large ...

3/4 cup almonds (or 3/4 cup almond flour) 3/4 cup rice flour 1/4 teaspoon baking powder 1/2 teaspoon salt 3 large eggs, separated 3/4 cup sugar 1/2 cup light, fruity olive oil 2 teaspoons vanilla ...