The beauty of this cake is the syrup that is poured over the cake while the cake is hot that gives it the crunchy topping as it cools. I realized over the years that this syrup also protects the cake and maintains it's moisture. Before pouring the syrup over the cake, you may poke a skewer over several places of the cake... Allowing the syrup to absorb into the cake making it more moist... Lovely!Ingredients:
- 3/4 cup butter
- 1 cup superfine caster sugar
- 3 eggs, beaten
- 1 1/2 cups self-raising flour
- rind of 1 orange
- Preheat oven to 180ÂșC.
- Beat the butter & sugar till light & fluffy.
- Gradually beat in the eggs.
- Fold in the flour and orange rinds.
- Pour the batter into a greased loaf tin.
- Bake for approximately 1 hour.
- Pour the syrup on the hot cake. Leave to cool completely in the tin.
- 1/2 cup caster sugar
- juice of 1 lemon
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