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Orange syrup cake
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Ingredients:
  • Melted butter, to grease
  • 160g butter
  • 155g (3/4 cup) caster sugar
  • 2 eggs
  • 150g (1 cup) self-raising flour
  • 55g (1/2 cup) hazelnut meal
  • 2 tsp finely grated orange rind
  • Pinch of ground nutmeg
  • 80ml (1/3 cup) milk
  • 2 oranges
  • 100g (1/2 cup) caster sugar
  • 4 whole cloves
Instructions:
  • Preheat your oven to 180°C and generously brush a 20cm round cake pan with melted butter.
  • In a large bowl, use an electric beater to mix the butter and sugar until pale and creamy. Add the eggs one at a time, beating well after each addition. Gently fold in half of the flour, hazelnut meal, orange rind, nutmeg, and milk using a large metal spoon. Repeat with the remaining ingredients until just combined. Spoon the batter into the prepared pan, smooth the surface, and bake in a preheated oven for 30 minutes or until a skewer comes out clean. Let it rest in the pan for 2 minutes before transferring to a wire rack over a baking tray.
  • For the orange syrup, peel 1 orange using a vegetable peeler, then remove the white pith and thinly slice the rind. Juice the oranges. In a saucepan over low heat, combine orange juice, rind, sugar, and cloves. Stir until sugar dissolves, then bring to a boil over medium-high heat. Cook for 5 minutes until syrupy, occasionally brushing down the sides of the pan with a wet pastry brush. Remove and discard the cloves before using the syrup.
  • Drizzle the warm cake with the aromatic syrup and orange rind. Allow it to cool for 30 minutes before slicing into tempting wedges for serving.

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