Orange syrup cake
Indulge in a moist and flavorful Orange Syrup Cake, made with buttery goodness, fresh oranges, crunchy hazelnuts, and a hint of nutmeg. Perfectly balanced with a touch of garlic for a unique twist, this delicious cake is a delightful treat for any occasion!
- 17 Mar 2025
- Cook time 30 min
- Prep time 15 min
- 8 Servings
- 9 Ingredients
Orange syrup cake is a delightful dessert that combines the zesty flavor of oranges with the richness of a buttery, nutty cake. This recipe is perfect for those who love a moist, citrus-infused treat. Whether you're serving it at a family gathering or simply indulging in a sweet treat at home, this cake is sure to impress.
Ingredients:
Instructions:
Preheat your oven to 350°F (180°C). Grease and lightly flour an 8-inch round cake pan.
Wash the oranges, then zest them and set the zest aside. Juice the oranges and keep the juice separate for both the cake and the syrup.
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy using an electric hand mixer or stand mixer.
Add the eggs one at a time, beating well after each addition until fully incorporated.
Combine the self-raising flour and ground nutmeg. Gradually add this dry mixture to the butter-sugar-egg mixture, alternating with the milk. Mix until just combined.
Fold in the orange zest and chopped hazelnuts gently.
If you're experimenting with garlic, add the minced cloves at this stage, ensuring they are well distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the orange syrup. In a small saucepan, combine the orange juice and sugar. Place over medium heat and stir until the sugar is fully dissolved. Bring to a gentle boil, then reduce heat and let it simmer for about 5-7 minutes until it thickens slightly.
When the cake is done, remove it from the oven and allow it to cool in the pan for about 5-10 minutes. Poke several holes across the surface of the cake using a skewer or fork. Slowly pour the warm orange syrup over the cake, allowing it to soak in.
Let the cake cool completely in the pan before turning it out onto a serving plate. Serve slices of the cake as is or with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
Tips:
- Ensure all your ingredients are at room temperature before you begin mixing. This helps in achieving a smooth batter and even baking.
- When grinding the hazelnuts, do it in short pulses to avoid turning them into a paste.
- Zest the oranges before juicing them. This makes it easier and ensures you get enough zest for maximum flavor.
- Mix the nutmeg with the flour before adding it to the wet ingredients. This helps distribute the spice evenly throughout the batter.
- You can substitute self-raising flour with all-purpose flour by adding 1.5 teaspoons of baking powder and a pinch of salt for each cup of all-purpose flour.
- Use freshly squeezed orange juice for the syrup to enhance the citrus flavor.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. This helps it set and prevents it from breaking apart.
- Poke holes in the cake with a skewer before pouring the syrup. This allows the syrup to seep into the cake, making it moist and flavorful.
Once you've baked and glazed your orange syrup cake, you'll be rewarded with a mouthwatering dessert that's bursting with flavor. The combination of citrus, nuts, and the unique hint of nutmeg makes this cake truly special. Enjoy your homemade orange syrup cake as a delightful end to any meal or as a sweet mid-day snack.
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 330kcal | 17% |
| Protein | |
| Protein 5g | 4% |
| Carbohydrates | |
| Carbohydrates 33g | 9% |
| Fiber 2.09g | 6% |
| Sugar 16g | 17% |
| Fat | |
| Fat 20g | 24% |
| Saturated 9g | 31% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 55mg | 10% |
| Vitamin B1 0.14mg | 12% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 0.52mg | 3% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.19ug | 8% |
| Vitamin C 20mg | 23% |
| Vitamin E 0.95mg | 6% |
| Vitamin K 2.11ug | 2% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.15mg | 17% |
| Iron, Fe 0.75mg | 7% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 88mg | 7% |
| Potassium, K 170mg | 5% |
| Selenium, Se 8ug | 15% |
| Sodium, Na 22mg | 2% |
| Zinc, Zn 0.60mg | 5% |
| Water | |
| Water 54g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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