Orange syrup cake

Recently, I seem to be doing a lot of experimenting with fruit in my cooking and baking. I've used passionfruit, banana, apple, raspberries and most recently, for my grandma's 93rd Birthday, I made an orange syrup cake. It is eaten warm so it's probably not the best summer recipe but it's sweet and scrumptious just as a cake should be.

First step - remove the skin from the orange and finely chop up the peel and the orange. Place the orange in a large saucepan with the sugar, brandy and  water.

Stir the mixture over a medium heat until the sugar has completely dissolved. Bring the pot to the boil then reduce to a simmer for 15 minutes or until the orange peel is nice and tender.

Strain the mixture over a heat-proof bowl and reserve the solids (they go in the cake later).

Grease and line a round tin and pre-heat the oven.

Beat the butter and sugar together until it reaches a light and fluffy consistency.

Add the eggs one at a time and mix until combined.

Transfer the mixture to a large bowl if you were beating it in a little one then gently fold in the sifted flours.

Stir through the reserved orange solids.

Spread the mixture into the lined tin. Bake the cake for about 50 minutes.

Leave the cooked cake in the tin for 5 minutes before transferring it to a wire rack over a tray (to catch the excess syrup).

Simmer the syrup in a small saucepan until it has slightly thickened then pour it over the warm cake. Enjoy!

What about you - have you been experimenting with any ingredients lately?

Recipe

Orange syrup cake

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Author: Claire Cameron

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Ingredients

• ▢ 1 large orange
• ▢ 2 cups water
• ▢ 2 cups caster sugar
• ▢ ⅔ cup brandy
• ▢ 250 g 9oz unsalted butter, softened
• ▢ 1 cup caster sugar extra
• ▢ 4 eggs
• ▢ 1 ½ cup self-raising flour
• ▢ 2 tablespoons cornflour

Instructions

• Preheat the oven to 140C (280F) fan-forced.
• Grease a deep 22cm round cake pan and line the bottom and sides with baking paper.
• Peel the orange. Finely chop the peel and the orange and discard the seeds. Place the flesh and the peel in a medium saucepan with the water, sugar and brandy.
• Stir over medium heat until the sugar is completely dissolved. Bring the mixture to the boil then reduce heat and simmer, uncovered, for 15 minutes or until the orange skin is tender.
• Strain the syrup into a heat-proof jug and reserve the solids.
• Beat the butter and extra sugar until light and fluffy. Beat the eggs in one at a time then transfer the mixture to a large bowl. Stir in the sifted flours and reserved orange solids.
• Pour the mixture into the pan and bake for about 50 minutes.
• Meanwhile, simmer the reserved syrup in a small saucepan until it has thickened slightly.
• Stand the cooked cake in the pan for 5 minutes and then place on a wire rack over a tray.
• Pour the hot syrup over the warm cake and serve warm.

Notes

I made the cake the day before and served it at room temperature with the hot syrup. It was scrumptious.

Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations