Orange Syrup Cakes
For 1 large (23cm ring) or 12 small individual cakes
1 cup sugar 1/2 cup canola (or other) oil
2 large eggs finely grated rind
1 medium orange
1/2 cup freshly squeezed orange juice
1 tsp vanilla essence
1/2 tsp salt
1 1/2 cups self raising flour
3/4 cup hot water
3/4 cup sugar finely grated rind
1/2 an orange
In the relatively short space of time this really easy cake recipe has become a “stand by” dessert for our entire family! For such a quick, easy recipe it makes a cake that is remarkably good enjoyed “as is”, but you’ve got the time soaking it with the syrup transforms it into a really special dessert.
Turn the oven on to 180 degrees C (or 170 degrees C if using fan bake). Measure sugar, oil, eggs and grated rind into a food processor and blend until pale and creamy. Add orange juice and vanilla and whiz again, then sieve in the salt and flour. Mix just enough to make a fairly smooth batter.
Pour the batter into a non-stick sprayed 23cm ring tin, or divide (about 1/4 cup in each) between 12 non-stick sprayed muffin tins or other small moulds (each should hold 1/2 – 3/4 cup when full). Bake the larger (ring) cake for 20-25 minutes or until golden brown and a skewer poked into the middle of a cake comes out clean. The individual cakes will cook faster, check them after 12-15 minutes, testing the same way.
While the cakes cook prepare the syrup by the hot water, sugar and grated orange rind together in a small microwave bowl or pot. Heat, stirring occasionally, (about 3 minutes at 100% power) until the mixture boils and the sugar dissolves.
Remove cake/s from the oven. Leave to stand for 2-3 minutes before inverting the tin/s onto a plate or tray and removing the cake/s. Drizzle the syrup evenly over the bottom and sides of the hot cakes (about 2 Tbsp per little cake).
Leave to stand for at least an hour (overnight is good if possible), before cutting and serving with lightly whipped cream, ice cream or yoghurt.