Orange Syrup Cake
Sweet, sticky and bursting with fresh citrus flavour, this Orange Syrup Cake is the kind of bake that disappears quickly. Orange juice and zest keep the cake light and fragrant, while a warm syrup adds extra moisture and a glossy finish. Perfect with a cup of tea or a dollop of cream.
How long will it take?
1 hour
What’s the serving size?
Serves 10
What do I need?
- 250 g plain flour
- 2 tsp baking powder
- ¼ tsp salt
- 200 g caster sugar
- Finely grated zest of 2 oranges
- 3 eggs
- 180 mL vegetable oil
- 200 g Greek yoghurt
- 125 mL freshly squeezed orange juice
To Top
- 1 orange, thinly sliced into rounds or half moons
- 2 tbsp caster sugar
For the Orange Syrup
- 125 mL freshly squeezed orange juice
- 75 g caster sugar
How do I make it?
- Preheat oven to 190C. Grease and line a 20 x 30-centimetre slice tin.
- In a large bowl, whisk together the flour, baking powder, salt, sugar and orange zest.
- In a separate bowl, whisk the eggs, oil, yoghurt and orange juice until smooth.
- Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
- Spread batter evenly into the prepared tin.
- Arrange orange slices over the top and sprinkle with caster sugar.
- Bake for 40-45 minutes, or until golden and a skewer inserted comes out clean.
- While the cake is baking, make the syrup. Place orange juice and sugar in a small saucepan over medium heat. Stir until the sugar dissolves, then simmer for 3-4 minutes.
- As soon as the cake comes out of the oven, prick all over with a skewer and slowly spoon the syrup over the hot cake.
- Leave to cool completely in the tin before cutting into squares.
TOP TIPS
- For a richer flavour, replace half the orange juice in the syrup with Grand Marnier or Cointreau.
- Blood oranges make a beautiful variation when in season.
