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 and ...

Pastry chef Paola Velez makes olive oil cake with earthy buckwheat flour, frosts it with vanilla buttercream, then garnishes it with edible flowers and chewy candied orange slices dredged in a mixture ...

The term 'orange slice' typically refers to a wedge or segment of a fresh orange, a candied or dried citrus confection, or a ...

During the Christmas season, we bake. We bake rich, show-offy treats for big parties and once-a-year gatherings. But we also bake for the quiet moments, the times that will become treasured memories.

They taste good, they look good, and they’re made by good people — talented bakers from around the world. Today, Yahoo Food’s very own Photo Editor Samantha Bolton shares her recipe for citrus-laced ...

Suzanne Goin, who used to work at Berkeley, California's Chez Panisse, adapted these sugar-edged cookies from the "Chez Panisse Dessert" cookbook. In a large bowl, using an electric mixer, beat the ...

Paola Velez makes Olive Oil Cake with Buttercream Frosting and Sour Candied Oranges on this episode of Pastries with Paola. As an Associate Food Editor, Bridget Hallinan primarily focuses on home ...

Panforte is kind of like the Italian version of fruitcake -- a dense, chewy fruitcake at that. But if all of your memories are bad ones, you have to try you this version, from Elisabeth M. Prueitt and ...