Orange Syrup Cake

I bought a 3kg bag of oranges. I don't know why. I’m not usually one to be dazzled by “On Special” deals. As soon as that big bag hit the kitchen bench, I felt instant buyers remorse. What the hell am I going to do with all these oranges?
Orange syrup cake

Thankfully, I had just seen a delightful recipe for Lime Syrup Cupcakes and decided that an orange cake, drizzled with orange syrup sounded pretty darn good.

I must admit, the cake is pretty darn
good on it’s own. But that syrup just makes it sooo good!

Orange Syrup Cake

Orange syrup cake

½ cup brown sugar
100g rice bran oil
2 eggs
The flesh and juice of 1 whole orange
¼ cup extra fresh orange juice
1 teaspoon orange zest
2 cups self raising flour
½ cup brown sugar
2 Tablespoons water
¼ cup fresh orange juice
2 teaspoons orange zest

•Preheat oven to 180°C

•Whisk brown sugar and oil in a large mixing bowl until smooth.
•Add both eggs and continue whisking until completely incorporated.
•Mix in finely diced orange, extra juice and zest.
•Finally, stir in flour.
•Scoop mixture into a lined loaf pan (20cm round tin or equivelant would also work).
*If you want the decorative effect, arrange thin slices of orange on the bottom of the tin before pouring mixture in.
•Bake for 35 minutes or until cake springs back.


•While cake is baking, combine sugar and water in a small saucepan and dissulve over medium heat.
•Turn heat down and simmer for 10 minutes, then stir in juice and zest.

•Allow the cake to cool in the tin for 5 minutes, then turn out onto a rimmed plate or tray. Pour syrup evenly over the cake and leave it cool completely.

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