Orange Cake

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

Method:

1. Preheat oven to 180ºC.
2. Beat the butter & sugar till light & fluffy.
3. Gradually beat in the eggs.
4. Fold in the flour and orange rinds.
5. Pour the batter into a greased loaf tin.
6. Bake for approximately 1 hour.
7. Pour the syrup on the hot cake. Leave to cool completely in the tin.

Ingredients for syrup:

• 1/2 cup caster sugar
• juice of 1 lemon

To make the syrup, dissolve the sugar in the lemon juice. Boil gently for 15 seconds. Pour over hot orange cake.