adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Orange cake with toffee syrup
Orange cake with toffee syrup
0 Likes
Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Treat guests to a delectable orange cake drizzled with toffee syrup.
Ingredients:
  • 1 orange, peeled, chopped, seeds removed
  • 200g butter, melted, cooled
  • 1 tsp finely grated orange rind
  • 322.50 gm caster sugar
  • 3 eggs, lightly beaten
  • 300.00 gm self-raising flour, sifted
  • 2.50 gm ground cinnamon
  • Double cream, to serve
  • 215.00 gm caster sugar
  • 131.25 gm orange juice
  • 82.50 gm breakfast marmalade
Instructions:
  • Preheat your oven to a delightful 180°C/160°C fan-forced. Grease a 9cm-deep, 20cm round cake pan and elegantly line the base with baking paper.
  • Puree orange until smooth. Combine with butter, rind, sugar, and eggs in a food processor until blended. Add flour and cinnamon, pulse until mixed. Pour batter into pan. Bake for 1 hour or until a skewer comes out clean (lightly cover with foil if needed). Cool in pan before serving.
  • Prepare a syrup by combining sugar and 1/2 cup of cold water in a saucepan. Stir over low heat until the sugar dissolves. Increase heat to high and bring it to a boil. Then, lower the heat to simmer without stirring for 20 to 25 minutes until it turns light golden. Remove from heat, stir in orange juice, and add marmalade. Return to heat, stirring until smooth. Transfer the syrup to a heatproof jug and let it cool.
  • Transfer the cake to a serving plate. Poke holes all over the cake using a skewer. Pour half of the syrup over the cake and allow it to rest for 10 minutes. Slice the cake, then drizzle the remaining syrup over the slices. Serve with a dollop of cream on the side.

Similar Recipes