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Orange Syrup Cake
Orange Syrup Cake
Desserts

Orange Syrup Cake

4.5
10 mins
1 hours 10 mins
Easy
6

A luscious syrup drizzled cake, perfect served with a good dollop of thick yoghurt or cream. Great for afternoon tea or dessert, it’s an easy bake that feels a little bit special. 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=30


{has_more=true, offset=40, total=49, results=[{comment_text=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., approved=true, user_name=Emma, hs_createdate=1702249866702, rating_new__1_5_=5, id=11175531786}, {comment_text=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!!!, approved=true, user_name=David, hs_createdate=1702249864645, rating_new__1_5_=5, id=11174112620}, {comment_text=Delisho!, approved=true, user_name=Pat Crean7796638, hs_createdate=1702249863571, rating_new__1_5_=5, id=11175396786}, {comment_text=Can i use lemon instead of orange?CHELSEA: yes, we think that should be ok., approved=true, user_name=Panashe, hs_createdate=1702249861841, rating_new__1_5_=5, id=11175465751}, {comment_text=This cake was easy to make and absolutely delicious. Is it possible to make it without eggs?Thanks, approved=true, user_name=Meg, hs_createdate=1702249861797, rating_new__1_5_=5, id=11175581848}, {comment_text=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 :-), approved=true, user_name=Yummy, hs_createdate=1702249861251, rating_new__1_5_=5, id=11175604609}, {comment_text=Oh dear,Don't know what I did but the cake turned out extremely thin.Really disappointed, approved=true, user_name=Kathy, hs_createdate=1702249860644, rating_new__1_5_=1, id=11175550606}, {comment_text=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., approved=true, user_name=Derina, hs_createdate=1702249860097, rating_new__1_5_=5, id=11175513691}, {comment_text=Great cake. Any idea how well it would freeze?CHELSEA: Hi there, we think this cake would freeze well., approved=true, user_name=nia, hs_createdate=1702249859189, rating_new__1_5_=5, id=11175587330}, {comment_text=what can you use instead of a food processor?, Is it the same as a blender or mixerCHELSEA: good question! You could use a hand-held mixer for this recipe; however, you would need to finely chop the orange before mixing., approved=true, user_name=Panashe, hs_createdate=1702249857605, rating_new__1_5_=5, id=11174084496}]}
Reviews
49

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
49

What did you think of this recipe?

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