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Orange Syrup Cake

By Chelsea Sugar
Orange Syrup Cake
6 servings
  • 31 reviews

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 1 hrs 10 mins
  • Serves

    1 orange, quartered, cored, seeds removed
    235g (1 cup) Chelsea Raw Caster Sugar
    2 Tbsp honey
    1 Tbsp lemon juice
    125ml (½ cup) Olivani Pure Olive Oil or melted Tararua Butter
    2 large eggs, lightly beaten
    150g (1 cup) Edmonds Self Raising Flour
    66g (½ cup) ground almonds

    Orange and Cinnamon Syrup
    250ml (1 cup) fresh orange juice
    110g (½ cup) Chelsea Raw Caster Sugar, extra
    Thinly sliced rind of 1 orange
    1 cinnamon stick


    Preheat oven to 180ºC conventional or 160ºC fan forced. Grease a deep round 18cm x 20cm cake pan. Line the sides and base with baking paper.
    Place orange, Chelsea Raw Caster Sugar, honey, lemon juice, Olivani Pure Olive Oil and eggs in a food processor. Process until orange is finely chopped.
    Add Edmonds Self Raising Flour and ground almonds and process until just combined.
    Pour into prepared pan and bake for 60 – 70 minutes or until 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.
    Serve slices of cake while warm.

    Combine all ingredients and stir over low heat until Chelsea Raw 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.


    For a flavour 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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Average Rating
(31 reviews)

Great recipe - successful outcomes with every bake - I have heated homemade marmalade with some extra water and cinnamon quills for a very yummy topping - recipe doubles perfectly and still fit in my processor.

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Nice. Easy to make. I thinly removed the peel and cut off the white pith to avoid bitterness. Made without almond flour and used flour. Next time may try with fine semolina or polenta instead of almond flour as it will soak up the syrup nicely. Cook time 50 min. Was confused about the syrup. Hot cake, hot syrup, or cool syrup hot cake? I did the latter and it didn’t soak up fast.

CHELSEA SUGAE: Hi there, glad you enjoyed this recipe! Hot cake and hot syrup is best :)

Very nice. Syrup runny so perfect to put half over warm cake then keep the rest to pour over when serving. Dessert or afternoon tea. Pulled orange in blender but rest mixed by hand

Fabulous cake.Easy to make.
Perfect for a dessert cake.

I am happy to say this recipe is a hit with my family.
Easy to make. I will be making it again and possibly check it at about 45mins. It rose really nicely and had dropped by 60min. Cake didn't loose its moisture despite the time frame.
I reduced the sugar to 1/4 cup for the syrup. Didn't seem to thicken by this didn't matter. I'm giving it 5 stars.

This is a delicious , easily made cake. The baking time depends on the size of the orange used. A cake using a small orange will take as little as 35 minutes to bake.

Amazing, love the cafe.

Really easy, really delicious. Yes, the cooking time is a bit less (around 50 mins in my case), but it is easy to check progress as it cooks. I used the pan size suggested although square in shape and it made quite a high cake. Might use a larger round pan next time. My family loved it!

Just wondering about the cake tin.. is that 18cm diameter or 20cm diameter?? Thanks. Going to try this soon and want to make sure I have everything ahead of time. :-)
Chelsea Sugar:
The recipe recommends using a 18cm wide x 20cm long cake pan. Alternatively, you could use a 20cm diameter round cake tin.

Some lovely recipes for in here to try will start at the top work my way down Thankyou so much for them Diana

i dont like this recipe,
because it takes way to long to bake in the oven.
I would also really appreciate it if you put egg free on here.

i do really like most chelsea sugar recipe's

i dont like this recipe,
because it takes way to long to bake in the oven.
I would also really appreciate it if you put egg free on here.

i do really like most chelsea sugar recipe's

Do you peel the orange for the cake?
CHELSEA: no need to peel. Hope it turned out well!

Looks good. Do I put the orange in the food processor with the peel? Or do I need to take it off?
CHELSEA: leave it on - more flavour!

I have now made this cake twice, the first time as per the directions, the second time I reduced the cooking time to 45 minutes.
This is a wonderful cake but if you cook it for 60-70 minutes at 180ºC it will burn! I have checked my oven with multiple temperature gauges and it is showing the correct temperature on the dial, so I am confident your time for cooking this is wrong. Please update your time to '40-50 minutes or until skewer comes out clean'.

I made a few modifications to the syrup- added a little rosewater and steeped cardamom pods instead of cinnamon.
Very pleased with how it turned out. The cake is flavoursome and moist. Super easy recipe.

Would the cake still be moist if I don't add the syrup please?

This cake was easy to make and absolutely delicious.

Is it possible to make it without eggs?


Threw this together whilst dinner was being prepared. It cooked during dinner, the syrup was finished after dinner, the cake was warm when being eaten. Had to substitute the almond meal with hazelnut meal, and reduced the sugar to about 2/3 to 3/4 cup. Liberally pricked the top surface of the cake to help the syrup soak in. Gently spooned the syrup over the cake and it looked fabulous. Had lots of compliments on the smell while cooking and lots of oohs aahs and this is great from everyone. It was served with ice cream or light pouring cream. Fabulous!!!

Oh dear,
Don't know what I did but the cake turned out extremely thin.
Really disappointed

I just bake it. Thank you so much. Very easy to bake. Can u explain the syrup when say thinly slice of orange meaning please.
CHELSEA: Hi there, it means to zest or finely slice the outer rind of the orange - this helps to add flavour to the syrup.

This cake is the bomb! So easy and so delicious. Can't stop at one slice. Can be made with a variety of fruits too. I only cook it for forty minutes tho.

Great cake. Any idea how well it would freeze?
CHELSEA: Hi there, we think this cake would freeze well.

Could I leave the almonds out ? Or what substitute could I use ?
I have everything ready to make this cake , I will just wait for your response .
Thank you so much and cheers to a yummy recipe !!
CHELSEA: Hi there, you could replace the ground almonds with plain flour or wholemeal flour. Let us know how you get on :-)

So easy, so moist and full of flavour. I double the mixture though.

Can i use lemon instead of orange?
CHELSEA: yes, we think that should be ok.

So I made this orange syrup cake tonight but it was cooked in half the time is that okay as well?
CHELSEA: yes, cooking times will vary depending on the oven and the size of the cake tin. As long as the skewer came out clean when you tested it, it should be fine :-)

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what can you use instead of a food processor?, Is it the same as a blender or mixer
CHELSEA: good question! You could use a hand-held mixer for this recipe; however, you would need to finely chop the orange before mixing.

i made this today and very simple to make and really yummy. ummmmmmmm had to stop the kids from scoffing the lot as had friends coming this afternoon!!

Great cake! My new staple for the family :)

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