27 January, 2016
Orange syrup cake
This is a great way to celebrate oranges especially when they are in season. This is a light cake that soaks up a lot of syrup and I love to serve it with more orange syrup to pour on top.
I make a lot of effort in getting the orange syrup to the right consistency. Because that is the element that contains Oranges. Always use fresh orange juice for the most delicious syrup. If the syrup is good, that makes the cake tastes good too. The syrup should not be too thick. It should soak through the cake quickly, without creating a puddle on the cake, which will make it go soggy.
Another trick is to prick the top of the cake with a tooth pick or a cake tester. So these small holes help draw the syrup inside quickly. Make sure the cake is still warm when you pour the syrup. I usually, heat up the syrup a bit as well. Use a brush to spread the syrup evenly all over the cake and don’t forget the edges.
This cake uses yoghurt but you can use buttermilk instead. It is important to make the cake light and airy by folding the flour carefully through the batter. Over mixing could make the cake dense, which would not be such a good thing when it comes to soaking the cake.
This cake doesn’t get dry due to all the soaking so you can make it a day ahead and store in a container. It will remain just as soft as it came out of the oven, which is what I love about syrup cakes.
I make a lot of syrup and once the cake is soaked, I use the leftover to make a topping. I’d add more orange juice if necessary with more sugar and simply simmer it until it’s thickened up. You can check the consistency by placing a few drops on a cold plat and feel it between your fingers and see how runny it is.
- 1 1/2 cups freshly squeezed orange juice
- 1/2 cup water
- 1 cup of sugar
- 200g soft butter
- 2 eggs
- 3/4 cup caster sugar
- Zest of 1 orange
- 1 1/2 cups flour
- 1/4 tsp. baking soda
- 1/4 tsp. baking powder
- 1/2 cup plain Greek yogurt
- 1/2 cup milk
- Preheat oven to 160 C and prepare a baking tray lined with parchment paper.
- Cream butter, sugar and the Orange zest until fluffy.
- Add one egg at a time clearing after each addition.
- Add the Greek yoghurt and mix well.
- Mix flour, baking soda and baking powder in a separate bowl.
- Fold in the flour mixture in to the batter alternating with milk.
- You might not want to use all the milk, decide as you go.
- Once the batter is ready, pour in to the baking tray and bake for about 45 minutes or until a skewer inserted comes out clean.
- Make the syrup while the cake bakes.
- Combine Orange juice, water and sugar in a saucepan and stir over medium heat until sugar dissolves.
- Bring to boil and then let it simmer for 5-10 minutes on law heat.
- Remove the cake from the oven when ready and allow to sit for a few minutes.
- Prick the cake all over.
- Pour the warm syrup over the cake and use a brush to spread.
- Let cool in the tin for about 5-10 minutes before removing on to a wire rack.
- Cool completely before storing away.
- Add 2 table spoons of sugar to the remaining syrup and return it to the stove.
- Bring to boil and then let it simmer until syrup is thick enough.
- Let the syrup cool before refrigerating.
- Cut the cake in to squares, and serve either warm or cold with syrup on top.
- Make sure the syrup is warm when soaking the hot cake.