Name: Mini orange syrup cakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 30.00 ml finely grated orange rind (see note); 125g butter, chopped, softened; 322.50 gm caster sugar; 2 eggs; 225.00 gm self-raising flour, sifted; 107.50 gm caster sugar; 131.25 gm orange juice; 125.00 gm cold water

Mini orange syrup cakes

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Ingredients:

30.00 ml finely grated orange rind (see note)
125g butter, chopped, softened
322.50 gm caster sugar
225.00 gm self-raising flour, sifted
131.25 gm orange juice
125.00 gm cold water

Instructions:

Preheat your oven to 180°C/160°C fan-forced, then generously grease a 12-hole, 1/3 cup-capacity muffin pan.
Combine orange rind, butter, and 1 1/2 cups of sugar in a bowl. Use an electric mixer to blend until light and creamy. Add eggs one at a time, mixing well after each addition. Fold in flour and 2 tablespoons of orange juice.
Fill muffin holes with the mixture and bake for 20 minutes, or until a toothpick inserted into the center of a cake comes out clean.
In a saucepan, combine 1/2 cup sugar, orange juice, and 1/2 cup cold water over low heat. Stir and cook for 5 minutes until sugar dissolves. Increase heat to high and bring to a boil. Let it boil for 3 minutes until thickened, without stirring.
After standing the cakes in the pan for 5 minutes, carefully invert them onto a wire rack set over a baking tray or plate. Drizzle the hot syrup over the cakes and enjoy your delicious treat.

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