This Whole Orange Syrup Cake is one of those recipes that bring back memories. Decadent, moist and oozing with flavour, this one is sure to be a hit at afternoon tea – don’t forget the dollop of full cream to top it off!
Ingredients:
- 1 orange
- 125g butter
- 1/2 cup castor sugar
- 2 eggs
- 1.5 cups self raising flour
- 1/2 teaspoon bicarbonate of soda
- 1/2 cup milk
For the syrup you’ll need:
- 1/2 cup sugar
- 1/4 cup orange juice
- 60g butter
- zest of one orange (zest the orange before juicing it!)
Directions:
Zest the orange and put aside for the syrup. Juice the orange, and put the juice aside, also for the syrup.
Process or blend the remaining skin and pulp until it’s fine – I use a food processor and always chop the skin before trying to process it.
In the processor, add the butter and sugar and process until creamy, add the eggs one at a time.
Transfer the mixture to a large bowl. Add the flour and milk and mix until it forms a smooth batter.
Pour into a lined pan. Bake 180deg C for about 40 minutes until a skewer comes out cleanly.
While the cake is cooking, in a saucepan combine the sugar, orange juice, butter and zest. Stir constantly until the sugar dissolves and butter has melted. Bring to boil and then remove from heat.
Once the cake has been removed from the oven, pour the hot syrup over the cake (while still in the pan) – you may need to use a skewer or fork to pierce the top of the cake to allow the syrup to penetrate. Allow to cool before turning out and cutting.
