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Orange cake with toffee syrup

  • 0:25 Prep
  • 1:00 Cook
  • 8 Servings


  • 1 orange, peeled, chopped, seeds removed
  • 200g butter, melted, cooled
  • 1 teaspoon finely grated orange rind
  • 1 1/2 cups caster sugar
  • 3 eggs, lightly beaten
  • 2 cups self-raising flour, sifted
  • 1 teaspoon ground cinnamon
  • Double cream, to serve


  • 1 cup caster sugar
  • 1/2 cup orange juice
  • 1/4 cup breakfast marmalade


  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease a 9cm-deep, 20cm (base) round cake pan. Line base with baking paper.
  • 2
    Process orange until pureed. Add butter, rind, sugar and eggs. Process until combined. Add flour and cinnamon. Pulse until just combined. Pour mixture into prepared pan. Bake for 1 hour or until a skewer inserted in the centre of cake comes out clean (cover loosely with foil during cooking if over-browning). Cool in pan.
  • 3
    Make syrup Combine sugar and 1/2 cup cold water in a saucepan. Stir over low heat until sugar has dissolved. Increase heat to high. Bring to the boil. Reduce heat to low. Simmer, without stirring, for 20 to 25 minutes or until light golden. Remove from heat. Add orange juice. Stir to combine. Return to heat. Add marmalade. Stir until smooth. Transfer to a heatproof jug. Set aside to cool.
  • 4
    Turn cake out onto a plate. Prick cake all over with a skewer. Pour over half the syrup. Stand for 10 minutes. Slice cake. Drizzle with remaining syrup. Serve with cream.

Source: taste.com.au


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