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 ...

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 ...

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 ...

Almond flour is a relative newcomer to American supermarket shelves, but the Greeks have been using almond flour in their confections for centuries. Greek cooks weren’t fretting about low-carb flour ...

Place the whole oranges in a pan and cover with water. Bring to the boil, reduce to simmer and cook for 1 hour. Drain and set aside to cool. When the oranges are cool enough to handle, remove the skin ...

Warm lemony syrup is poured over this Spanish cake, making it moist and fragrant. A modest slice is just right after a generous Seder meal. This recipe is an adaptation of an almond and orange ...

Recently I re-created a meal I’d enjoyed at a country restaurant in the Tuscan hills. The flavors were typical of that region, vibrant and straightforward. My guests, all real meat-lovers, had no idea ...

Preheat the oven to 325 degrees F (165 degrees C). Grease a 10 inch springform pan with cooking spray, and dust with rice flour. In a large bowl, whip egg yolks with 2/3 cup of sugar until thick and ...

Surprisingly moist, light, and springy, this almond cake is a delicious departure from the dense, rustic ones you might be accustomed to. We use six beaten egg whites to give the cake lots of ...