I first made this cake during citrus season when oranges were so sweet and juicy, I couldn’t resist baking with them. I wanted something that felt bright and special — without the sugar overload. This cake turned out tender, moist, and full of orange flavor, thanks to fresh juice, zest, and almond f...

This recipe started during a backyard cookout when I didn’t want to turn on the oven but still craved something sweet. I had a basket of ripe apricots, some almond flour dough from earlier in the week, and a grill already hot. The result? A caramelized, juicy tart that tasted like summer in every bi...