Orange Syrup Cake

Another of the wonderful Women’s Weekly Favourites for my dinner parties 🙂

 

Orange Syrup Cake 

 185g  butter

1 tablespoon of finely grated orange rind

1 cup (275g) castor sugar

6 eggs

3 cups (375g) almond meal

3/4  cup (65g) desiccated coconut

3/4  cup (110g) rice flower

1 teaspoon baking powder (Gluten Free)

 

Orange Syrup

1 large orange

1/3  cup (75g) castor sugar

1/3  cup (80ml) water

Method

  1. Grease 21 cm baba pan (or round cake tin if not available)
  2. Heat oven to 170C
  3. Beat butter, rind and sugar in a medium sized bowl with electric mixer until light and fluffy.
  4. Add eggs – one at a time – butter may curdle (not a problem !)
  5. Stir in almond meal, coconut, sifted flour and baking powder.
  6. Spread the cake mixture into prepared pan and into oven for approx 1 hour.
  7. Test that cake is firm and cooked .
  8. remove from oven and allow to stand for approx 5 minutes before turning to remove from pan.
  9. Pour hot syrup over the hot cake.
  10. Wonderful served hot or cold 🙂

Orange Syrup

  1. Using a vegetable peeler – peel the rind of the orange thinly, and then cut the ring into thin, fine strips.
  2. Squeeze juice from orange (need at least 1/3 cup of juice-80ml)
  3. Add to a small saucepan with the rind, sugar and water.
  4. Heat and stir until sugar dissolves without boiling.
  5. Simmer – uncovered – do not stir – for 5 minutes (ready to pour over cake fresh from oven)

 

I’d love to know what you think ? or do you have any ideas or recipes to share – please comment below and I’ll get back to you 🙂