This beautiful homemade cake really makes an impression–and it tastes great too. We love it for special occasions or any ...

Add the reserved orange pulp and mix until smooth. Slice each cake in half to make four layers. Divide the icing into four and then stack the layers of cake - icing between each layer and ...

Cool the cake in the tin on a rack for 10 minutes before inverting and letting it cool completely. To make the icing, whisk together the icing sugar and orange juice until smooth, adding more ...

orange blossom water and orange zest and mix until the icing is smooth and thick. Using a palette knife, spread the icing evenly over the top of the cooled cake, dipping the knife into a bowl of ...

Finally, mix in the orange juice to create a mixture with ... Use a palette knife to spread the frosting on top of the cake. Chill before serving, so the icing sets.

2. Coat the cake with the frosting and serve on a large cake stand. 3. Grate orange zest on top. 4. Serve with a pot of tea and some lovely tea cups (please no milk!). Tip: To give a zing use ...

For the cake: Preheat the oven to 350˚F. Spray a 13-by-18-inch rimmed baking sheet with cooking spray. Whisk together the flour and baking powder in a medium bowl. Combine the sugar and orange ...

I needed a sugar hit about 11am one day in Seville so stopped in at the Confiteria Los Angeles for a coffee and the cake that the following recipe is based on. If you want a 101 on how to make the ...