Most Delicious Orange Syrup Cake
Ingredients
1 large orange, quartered, cored, seeds removed
235g (1cup) Caster Sugar
2T honey
1T lemon juice
125ml (½cup) olive oil or melted butter
2 large eggs, lightly beaten
150g (1cup) self-raising flour
66g (½cup) ground almonds
Orange and Cinnamon Syrup
250ml (1cup) fresh orange juice
110g (½cup) Caster Sugar, extra
Thinly sliced rind of 1 orange
1 cinnamon stick
Method
Preheat oven to 180ºC conventional or 160ºC fan forced.
Grease your cake pan & line the sides and base with baking paper.
Place orange, Caster Sugar, honey, lemon juice, oil and eggs in a food processor. Process until orange is finely chopped.
Add flour and ground almonds and process until just combined.
Pour into prepared pan and bake for 60 – 70 minutes or until the skewer comes out clean.
Cool in pan for 10 minutes then turn onto a wire rack. Drizzle over syrup while still hot or serve on the side.
Syrup
Combine all ingredients and stir over low heat until Caster Sugar dissolves.
Bring to boil, then reduce heat and simmer for 10 minutes, or until syrup thickens slightly.
Remove cinnamon stick.
Pour over cake while still hot.
Tips
Sometimes I top my cake with cream cheese or butter icing (recipe here https://lynnemccarthykitchen.blogspot.com/…/Buttercream%20I… )
For a flavor twist, substitute half the quantity of orange juice and orange rind in the syrup topping with lemon, this will give a more tangy and zesty taste.
This zesty moist cake keeps well in the fridge, so can be made the day ahead.
Great for occasions when time pressures mean it is difficult to make a ready-to-eat dessert from scratch.
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