Orange Syrup Cake Recipes

JULIE GOODWIN'S ORANGE SYRUP CAKE

Steps:

• Beat the butter and sugar until fluffy and light. Add the zest and eggs one at a time, beating well after each addition.
• Sift the flour and ginger. Fold into the creamy mix.
• Pour batter into a greased and lined 26 cm spring form tin.
• Bake at 150oC for 50-60 minutes (or until cooked when tested).
• Meanwhile, when the cake is cooking: place the syrup ingredients in a saucepan. Dissolve the sugar over a low heat. Increase the heat to high and bring to a boil. Skim off any scum that arises. Reduce heat slightly and simmer for 10 minutes (you should have just over a cup of syrup).
• Remove the cake from the oven when cooked, pierce the top of the cake all over with a skewer, carefully pour the syrup all over the cake. Leave to cool completely.
• Remove the cake from the pan and slice into wedges.

ORANGE SYRUP CAKE

Steps:

• Beat the eggs well.
• Gradually beat the sugar into the eggs.
• Sift dry ingredients and fold into the egg mixture.
• Microwave milk and oil for 1 minute at 100% power and stir into the cake mixture.
• Pour into greased dish and cook for 6 - 7 minutes on 100% power.
• Keep aside.
• Cook sugar, water and butter for 4 minutes at 100% power stirring after 2 minutes.
• Add orange juice and zest and cook at 100% power until it boils.
• Pour over warm cake.
• Serve cold with whipped cream and tinned mandarin orange slices, if desired.

ORANGE & SAFFRON SYRUP CAKE

Steps:

• Heat the oven to 180C/fan 160C/gas 4. Oil the base of a 23cm ring tin (or oil and line the base of a 20cm round or 18cm square cake tin). Put the ground hazelnuts in a frying pan and toast over a medium heat, stirring frequently until evenly browned. Leave to cool, then mix with the semolina, caster sugar and baking powder.
• Finely grate the zest from one orange and combine with the eggs and oil. Beat well with a wooden spoon, then fold into the dry ingredients. Pour the mixture into the prepared tin and bake for 30-40 mins, until risen and firm to the touch.
• While the cake is baking, pare the zest from the other orange and cut into very thin shreds. Put in a saucepan with the juice from both oranges, the saffron and icing sugar. Bring to the boil, then simmer gently for 5 mins.
• When the cake is done, leave it to cool in the tin slightly, then turn out onto a plate. Peel off the lining paper. While the cake is still warm, skewer it well and spoon the syrup over. Serve as it is, or with yogurt or crème fraîche and orange segments. The cake will keep in the fridge in an airtight container for 3-4 days.

ORANGE SYRUP CAKE

Steps:

• Preheat oven to moderate.
• Grease 14cm x 21cm loaf pan; line base and two long sides with baking paper.
• Beat butter and sugar in a medium bowl with electric mixer until light and fluffy.
• Add eggs one at a time, beating until combined between each addition.
• Stir in flour, buttermilk, rind and juice, in two batches; spread cake mixture into prepared pan.
• Bake in moderate oven about 50mins; stand 5 minutes Turn onto wire rack placed over oven tray; pour hot orange syrup over hot cake.
• To serve cut into 2cm slices.
• Orange syrup.
• Combine juice and sugar in small saucepan; stir over low heat without boiling until sugar dissolves.
• Bring to a boil; simmer, uncovered without stirring about 10 minutes or until syrup thickens slightly.