Orange olive oil cake By Rosie Birkett Add some citrussy zing to your baking with this gluten and dairy-free orange olive oil cake, topped with a rosemary and cardamom drizzle. It's super fragrant and ...

trim the tops of the cakes so the layers are flat. Spread one quarter of the ganache filling over the top of one of the chocolate sponges. Brush the orange sponge with the orange syrup and place ...

When baked in a cake, it produces a sturdy structure and acts like a sponge, drawing in all the flavour from the orange syrup. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20cm/8in ...

Leave cake in the pan for 10 minutes before turning onto a wire rack placed over a tray to cool. 4. For citrus syrup, combine the sugar, lemon and orange juices and ½ cup (125ml) water in a small ...

Preheat the oven to 160°C. Line a 20cm cake pan with baking paper and drizzle a few tablespoons of syrup. Neatly arrange the ...

Add the eggs, baking powder, bicarbonate of soda, almond flour, caster sugar, spices and vanilla to the orange purée in the bowl ... Bake for a further 5–10 minutes, or until done. Leave the cake to ...

Fold the egg whites into the ricotta mixture, then spoon the batter into the cake tin on top of the orange slices. 6. Smooth out the top and bake for 1 hour, or until a skewer comes out clean. 7.

This is your cake. It takes only 15 minutes to prepare, then a quick syrup poured over the top. It makes an impressive dessert or is delicious in the afternoon with a cup of tea.

1. Prepare the Syrup: Peel the zest from the orange in long strips and julienne. In a saucepan of boiling water, blanch the zest for 30 seconds. Drain and repeat. In the saucepan, simmer the ...

Semolina has a coarse texture giving this cake a delicious crumb when eating it. It’s also rich a good source of magnesium, and B vitamins, support sustained long lasting energy. MEANWHILE make the ...