Three times the orange power in celebration cake: oranges in the cake, orange blossom water in the buttercream and candied orange to decorate. 
Source: Alan Benson
If you haven't tried beetroot in baking, we think this is the perfect place to start. Beetroot and chocolate go really well together - and when you add hazelnut and orange to the mix, you get Anneka Manning's .
Source: Alan Benson
When you just need a little bite, waiting for you in the fridge - or if you've got friends over, a post-dinner treat to serve with tea and coffee. They’re gooey and indulgent with an ever-so-slightly chewy texture inside and a crunchy outside. This one was shared with us by Ella Mills of .
Source: Hachette Australia / Clare Winfield
From the early days of Food Safari, this is consistently our most popular cake recipe - for good reason. It's so easy. Whole oranges are boiled for two hours and then puréed skin, pips and all. This cake is incredibly moreish making it the perfect all-rounder.
Food Safari's orange almond cake just keeps on giving. Source: Alan Benson
If you like a classic lemon tart, then try this when blood oranges are in season. is a little less bitey, a little warmer than the classic.
Paul West's delicious blood orange tarts make for a perfect afternoon tea snack Source: Sharyn Cairns
Stylish as heck, right? The cake itself is a simple one-bowl mix whipped up in the food processor, but when baked in a decorative Bundt cake tin and infused with almost fluorescent saffron syrup, it wows.
Orange and pistachio bundt cake with saffron syrup Source: Alan Benson
These (you just stir everything together) are typical of sweets found in the cuisines of the Middle East and Eastern Mediterranean, where ground nuts (pistachios, almonds, walnuts) and semolina are widely used. Their slightly gritty texture works beautifully with the infused sugar syrup.
Source: China Squirrel
The Greeks really know how to rock a custard dessert. This crispy, syrupy, custardy concoction makes perfect use of Greece’s famed yoghurt, which is strained to remove the whey to create a thicker, creamier result. Believed to hail from Crete, this rich pie makes use of the island’s orange bounty, resulting in a refreshingly zesty dessert that’s delicious served warm in winter or chilled with ice cream in summer.
Source: Brett Stevens
It's custard. It's a fried thing. Do you need to know anything else? (A great way to use up orange peel when you've juiced oranges for another recipe.)
Source: Benito Martin
