Mini orange syrup cakes

Mini orange syrup cakes offer a delightful blend of zesty orange flavor and a moist, syrup-soaked texture. These easy-to-make treats are perfect for afternoon tea or dessert, ensuring a refreshing taste with every bite.

07 Dec 2025
Cook time 20 min
Prep time 10 min

Ingredients:

2 tbsp orange zest
1/2 cup butter
1/2 cup sugar
2 eggs
1 cup self-raising flour
1/2 cup orange juice
1/2 cup water

Mini orange syrup cakes are delightful, zesty treats that combine the bright flavors of orange with a moist, syrup-soaked texture. Perfect for afternoon tea or a simple dessert, these cakes are sure to impress your friends and family with their refreshing taste and effortless preparation.

Instructions:

1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease and flour a mini muffin tin or line it with paper liners.

2. Cream Butter and Sugar:
In a mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy. This should take about 2-3 minutes.

3. Add Eggs:
Add the eggs one at a time, beating well after each addition. Ensure the mixture is smooth and well-combined before moving on.

4. Stir in Orange Zest:
Gently fold in the orange zest until evenly distributed throughout the batter.

5. Mix in Flour:
Gradually add the self-raising flour to the mixture, folding it in with a spatula. Mix until just combined. Be careful not to overmix to keep the cakes light and airy.

6. Add Orange Juice:
Pour in the orange juice and gently fold it into the batter until well incorporated.

7. Fill the Muffin Tin:
Spoon the batter into the prepared mini muffin tin, filling each cavity about two-thirds full. This ensures the cakes have room to rise.

8. Bake:
Place the tin in the preheated oven and bake for 15-18 minutes or until a toothpick inserted into the center of a cake comes out clean and the tops are golden.

9. Prepare Syrup:
While the cakes are baking, prepare the syrup. In a small saucepan, combine the remaining 1/2 cup of orange juice and 1/2 cup of water. Bring to a simmer over medium heat, stirring occasionally until the mixture reduces slightly, about 5-7 minutes.

10. Soak the Cakes:
Once the cakes are done, remove them from the oven and let them cool in the tin for about 5 minutes. Carefully transfer them to a wire rack placed over a baking sheet. While the cakes are still warm, poke small holes in the tops using a toothpick, then spoon the warm orange syrup over the cakes, allowing it to soak in.

11. Cool and Serve:
Let the cakes cool completely, letting the syrup fully absorb. Serve the mini orange syrup cakes as a delightful treat with tea or coffee.

Enjoy the delicious and moist mini orange syrup cakes, a perfect blend of citrus and sweetness. These little cakes are not only easy to bake but they also bring a burst of sunshine to any occasion. Serve them warm or at room temperature with a dollop of cream or a scoop of vanilla ice cream for an extra indulgent treat.

Mini orange syrup cakes FAQ:

How long should I bake the mini orange syrup cakes?

Bake the mini orange syrup cakes for 15-18 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.

What can I substitute for self-raising flour in this recipe?

If you don’t have self-raising flour, you can make a substitute by combining 1 cup of all-purpose flour with 1.5 teaspoons of baking powder and a pinch of salt.

How should I store leftover mini orange syrup cakes?

Store the cooled cakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week.

What if my cakes are too dry after baking?

If your cakes turn out dry, make sure not to overmix the batter and check your oven temperature with an oven thermometer. You can also increase the syrup soaking time to help add moisture.

Can I use bottled orange juice instead of fresh juice?

Yes, you can use bottled orange juice if fresh juice is not available. However, fresh juice generally offers a brighter flavor.

Tips:

- Ensure the butter is at room temperature before you begin mixing, as this helps create a smooth batter.

- For an extra burst of orange flavor, you can add a teaspoon of orange extract to the batter.

- After zesting the oranges, be sure to juice them to get the freshest orange juice possible.

- Prick the cakes with a skewer before pouring the syrup over them. This allows the syrup to soak in better, making the cakes extra moist.

- If you prefer a more intense orange flavor, you can reduce the amount of water and increase the orange juice in the syrup.

- Use a silicone muffin tray for easy removal of the mini cakes after baking and soaking.

Nutrition per serving

6 Servings
Calories 330kcal
Protein 5g
Carbohydrates 36g
Fiber 0.81g
Sugar 18g
Fat 18g

Mini orange syrup cakes