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 SYRUP CAKE

Steps:

• Preheat oven to moderate.
• Grease 14cm x 21cm loaf pan; line base and two long sides with baking paper.
• Beat butter and sugar in a medium bowl with electric mixer until light and fluffy.
• Add eggs one at a time, beating until combined between each addition.
• Stir in flour, buttermilk, rind and juice, in two batches; spread cake mixture into prepared pan.
• Bake in moderate oven about 50mins; stand 5 minutes Turn onto wire rack placed over oven tray; pour hot orange syrup over hot cake.
• To serve cut into 2cm slices.
• Orange syrup.
• Combine juice and sugar in small saucepan; stir over low heat without boiling until sugar dissolves.
• Bring to a boil; simmer, uncovered without stirring about 10 minutes or until syrup thickens slightly.

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.