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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. 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...
details
Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
details
approved=true&orderBy=-hs_createdate&limit=10&offset=0


{has_more=true, offset=10, total=39, results=[{comment_text=This cake always receives raving reviews when I take it for staff morning tea or a family dinner. Such a great cake!, approved=true, user_name=Tash, hs_createdate=1720737621240, rating_new__1_5_=5, id=13989915230}, {comment_text=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!!, approved=true, user_name=SONNIA, hs_createdate=1702249884760, rating_new__1_5_=5, id=11175546192}, {comment_text=Do you peel the orange for the cake?CHELSEA: no need to peel. Hope it turned out well!, approved=true, user_name=Sam, hs_createdate=1702249884750, rating_new__1_5_=5, id=11175594245}, {comment_text=This is my go to recipe when I need a last minute dessert, its quick and easy plus everyone loves it and it never fails., approved=true, user_name=Sally, hs_createdate=1702249883086, rating_new__1_5_=5, id=11175365701}, {comment_text=Amazing, love the cafe., approved=true, user_name=Zach, hs_createdate=1702249882869, rating_new__1_5_=5, id=11175607631}, {comment_text=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., approved=true, user_name=Cynthia, hs_createdate=1702249881706, rating_new__1_5_=5, id=11175605084}, {comment_text=Great recipe - can poppy seeds be added as the recipe is?, approved=true, user_name=Michael, hs_createdate=1702249879983, rating_new__1_5_=5, id=11175607604}, {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}]}
Reviews
39

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.

Chelsea Products in Recipe
Raw Caster Sugar

Raw Caster Sugar

Delicately flavoured with a...
details
Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
details
Reviews
39

What did you think of this recipe?

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