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Orange Syrup Cake
Orange Syrup Cake
Desserts

Orange Syrup Cake

4.4
10 mins
1 hours 10 mins
Easy
6

A luscious syrup drizzled cake, perfect served with a good dollop of thick yoghurt. Happiness on a plate!

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  • Ingredients
  • Method

Ingredients

  • 1 orange, quartered, cored, any seeds removed
  • 1 cup Chelsea Raw Caster Sugar (225g)
  • ½ cup Olivani Pure Olive Oil (125ml) or 125g Tararua Butter, melted
  • 2 large eggs, lightly beaten
  • 2 Tbsp honey
  • 1 Tbsp lemon juice
  • 1 cup Edmonds Self Raising Flour (150g)
  • ½ cup ground almonds (66g)

Orange and Cinnamon Syrup

  • 1 cup fresh orange juice (250ml)
  • ½ Chelsea Raw Caster Sugar (113g)
  • Thinly sliced rind of 1 orange
  • 1 cinnamon stick

Additional tips

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.

Chelsea Products in Recipe

Raw Caster Sugar

Raw Caster Sugar

Delicately flavoured with a...
Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
approved=true&orderBy=-hs_createdate&limit=10&offset=10


{has_more=true, offset=20, total=42, results=[{comment_text=Would the cake still be moist if I don't add the syrup please?, approved=true, user_name=sandy, hs_createdate=1702249879419, rating_new__1_5_=5, id=11175550894}, {comment_text=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., approved=true, user_name=Lou, hs_createdate=1702249879331, rating_new__1_5_=5, id=11175479730}, {comment_text=

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 :)

, approved=true, user_name=1625438519, hs_createdate=1702249877975, rating_new__1_5_=4, id=11175589796}, {comment_text=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!, approved=true, user_name=LMB, hs_createdate=1702249874640, rating_new__1_5_=5, id=11175566252}, {comment_text=Fabulous cake.Easy to make.Perfect for a dessert cake., approved=true, user_name=Helen McGowan, hs_createdate=1702249873813, rating_new__1_5_=5, id=11175506083}, {comment_text=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, approved=true, user_name=donna, hs_createdate=1702249872839, rating_new__1_5_=2, id=11175538724}, {comment_text=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, approved=true, user_name=donna, hs_createdate=1702249869046, rating_new__1_5_=2, id=11175679816}, {comment_text=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 !!Peace.CHELSEA: Hi there, you could replace the ground almonds with plain flour or wholemeal flour. Let us know how you get on :-), approved=true, user_name=Paz, hs_createdate=1702249868574, rating_new__1_5_=5, id=11175405339}, {comment_text=Great recipe - can poppy seeds be added as the recipe is?, approved=true, user_name=Michael, hs_createdate=1702249867985, rating_new__1_5_=5, id=11175651244}, {comment_text=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!, approved=true, user_name=‪Agat, hs_createdate=1702249867947, rating_new__1_5_=5, id=11175627425}]}
Reviews
42

What did you think of this recipe?

Method

Preheat oven to 180ºC conventional or 160ºC fan forced. Grease a deep round 20cm cake tin. Line the sides and base with baking paper.
Place orange, Chelsea Raw Caster Sugar, oil/butter, eggs, honey and lemon juice 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 a skewer inserted into the centre 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.

Syrup
Combine all ingredients and stir over low heat until Chelsea Raw Caster Sugar dissolves. Bring to a boil, then reduce heat and simmer for 10 minutes, or until syrup thickens slightly. Remove cinnamon stick.

Pour over cake while still hot.
Additional tips

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.

Reviews
42

What did you think of this recipe?

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How to Choose SugarFor Baking?

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