Cool to room temperature on the baking sheet. In a stand mixer with the paddle attachment, beat the sugar and grated orange zest on medium until fragrant, about 30 seconds. With the mixer running on ...
baking powder, caster sugar and caraway seeds. Using your fingers, rub in the butter until the mixture resembles breadcrumbs. Mix in the cranberries and orange zest. Mix the egg and buttermilk ...
In a bowl rub the butter into the flour using your fingertips. Stir in the caster sugar and orange zest. Pour in the milk and mix using a flat knife blade until it is fully combined with the dry ...
Set aside to cool. Fold in the eggs, flour, orange zest, baking powder and cocoa. Stir in the chopped peel. Scoop the mixture into the tart case and bake for 25 minutes. Set aside to cool while ...
plus 1 tbsp juice finely grated zest of 1 orange, plus 1 tbsp juice Preheat the oven to 165C fan-forced (185C conventional) and line the base and sides of a 20cm cake tin with baking paper.
Line a large tray with baking paper and spread the rhubarb on, to cover the bottom in one layer. Zest over the orange peel and squeeze over the juice. Sprinkle the raw sugar over, covering evenly ...