Individual Orange Syrup Cakes Recipes

JULIE GOODWIN'S ORANGE SYRUP CAKE

Steps:

• Beat the butter and sugar until fluffy and light. Add the zest and eggs one at a time, beating well after each addition.
• Sift the flour and ginger. Fold into the creamy mix.
• Pour batter into a greased and lined 26 cm spring form tin.
• Bake at 150oC for 50-60 minutes (or until cooked when tested).
• Meanwhile, when the cake is cooking: place the syrup ingredients in a saucepan. Dissolve the sugar over a low heat. Increase the heat to high and bring to a boil. Skim off any scum that arises. Reduce heat slightly and simmer for 10 minutes (you should have just over a cup of syrup).
• Remove the cake from the oven when cooked, pierce the top of the cake all over with a skewer, carefully pour the syrup all over the cake. Leave to cool completely.
• Remove the cake from the pan and slice into wedges.

ORANGE POUND CAKE MINI LOAVES

Steps:

• Preheat oven to 350°F. Generously grease and flour four 5 3/4" x 3 1/4" x 2" mini loaf pans and lay a strip of parchment paper along the bottom and up the two long sides of each pan, pressing the paper into the corners of the pan.
• In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. Measure buttermilk, orange juice, and vanilla into a measuring cup. Set aside.
• In a large bowl, use an electric mixer to beat the butter until creamy. Blend in sugar and beat for a few minutes until light and fluffy. Mix in eggs, one at a time, and orange zest, and beat until well incorporated.
• With mixer on low, slowly pour in 1/3 of the flour mixture. Mix in half of the buttermilk mixture. Blend in another 1/3 of the flour mixture and remaining buttermilk mixture. Add remaining flour mixture and mix until just blended.
• Divide batter between prepared pans and bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean.
• While loaves bake, prepare orange simple syrup. Stir together 1/2 cup orange juice and 1/2 cup sugar in a small pot. Bring to a boil over medium heat while occasionally stirring, then reduce heat and simmer for a few minutes. Remove pot from heat and set aside to cool.
• When cakes are done, cool for 10 minutes before turning out onto wire rack. Set rack over a sheet pan or piece of foil, and using a brush or a spoon, soak each cake with simple syrup. Allow to cool completely.
• For glaze, whisk together powdered sugar and 1 1/2 tablespoons orange juice in a small bowl. Drizzle over cakes and allow to set and harden before wrapping loaves or storing them in an airtight container.

INDIVIDUAL ORANGE SYRUP CAKES

Steps:

• Preheat the oven to 180 deg C (350 F) or 170 deg C fan forced (325 F).
• Measure sugar, oil, eggs and zest into a food processor and blend until pale and creamy.
• Add orange juice and vanilla and process again, then add salt and flour, process just enough to make a fairly smooth batter.
• Divide the batter evenly between six non stick sprayed muffin tins or other moulds and bake for 12-15 minutes or until the cakes are golden brown.
• While cakes cook prepare the syrup by mixing the hot water, sugar and zest together in a small microwave bowl and heat for about 3 minutes on high, stirring occasionally, until the mixture boils and the sugar dissolves.
• Remove cakes from the oven, stand for 2-3 minutes before inverting onto a plate and removing the tins.
• Drizzle syrup evenly over the hot cakes, about 2 tablespoons per cake.
• Leave standing an hour, or overnight if possible, before cutting and serving with whipped cream or ice-cream.