Monday, 28 June 2010

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!
  • 3/4 cup butter
  • 1 cup superfine caster sugar
  • 3 eggs, beaten
  • 1 1/2 cups self-raising flour
  • rind of 1 orange
  1. Preheat oven to 180ÂșC.
  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.

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authorMarina Mustafa. Author of ten cookbooks.

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