Orange syrup cake
This Orange Syrup Cake features a moist, buttery base infused with zesty orange and crunchy hazelnuts, topped with a sweet orange syrup. It's perfect for any occasion, offering a delightful balance of citrus and nuttiness.
Cook time 30 min
Prep time 15 min
Ingredients:
2/3 cup butter1/2 cup sugar
2 eggs
1 cup self-raising flour
1/3 cup hazelnuts
2 oranges
1 tsp ground nutmeg
1/3 cup milk (1% fat)
2 garlic cloves
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.
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.
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.
Orange syrup cake FAQ:
The Orange Syrup Cake should be baked in a preheated oven at 350°F (180°C) for about 30-35 minutes. You can check for doneness by inserting a toothpick into the center; it should come out clean when the cake is done.
Leftover Orange Syrup Cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it, where it can last up to a week.
Yes, you can substitute butter with an equal amount of margarine or a plant-based butter for a dairy-free option. Keep in mind that this may slightly alter the flavor and texture.
An 8-inch round cake pan is recommended for this recipe. Ensure it is greased and lightly floured before pouring in the batter to prevent sticking.
If you're not a fan of the garlic flavor, you can simply omit the two minced garlic cloves from the recipe. The cake will still be delicious and maintain its citrusy character.
Cooking 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.
Nutrition Facts
8 ServingsCalories 330kcal
Protein 5g
Carbohydrates 33g
Fiber 2.09g
Sugar 16g
Fat 20g
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