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Orange syrup cake

  • 0:15 Prep
  • 0:40 Cook


  • Non-stick cooking spray
  • 225g butter or margarine, chopped
  • 220g (1 cup) caster sugar
  • 3 eggs
  • 225g (1 1/2 cups) self-raising flour, sifted
  • 1 orange, rind finely grated, juiced
  • 2 tablespoons sweet orange marmalade Ground cinnamon, to serve

Orange syrup

  • 160g (1 cup) pure icing sugar, sifted
  • 1 orange, juiced

Honey yoghurt

  • 200g plain yoghurt
  • 1 tablespoon honey


  • 1
    Preheat oven to 190°C. Spray a 22cm (2-litre/8-cup capacity) fluted ring cake pan with the non-stick cooking spray.
  • 2
    Beat butter or margarine and caster sugar in a mixing bowl with electric beaters until pale and creamy. Add the eggs one at a time, beating well after each addition. Fold in the sifted flour with a large metal spoon. Then fold in the orange rind and juice, and the marmalade until well combined. Spoon mixture into the prepared cake pan. Place pan on a baking tray and bake in preheated oven for 45-50 minutes or until golden and a skewer inserted into the cake comes out clean. Cover cake with foil for last 10 minutes of cooking to prevent it from over-browning.
  • 3
    To make the orange syrup, whisk together sifted icing sugar and orange juice in a bowl until icing sugar is dissolved. Remove cake from oven and stand in pan for 10 minutes before turning onto a serving plate. Use a pastry brush to generously brush the orange syrup over the cake until it has all been absorbed. Let cake cool.
  • 4
    To make the honey yoghurt, combine honey and yoghurt in a bowl. Serve cake with honey yoghurt sprinkled with cinnamon

Source: taste.com.au


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