Julie Goodwins Orange Syrup Cake Food
INDIVIDUAL ORANGE SYRUP CAKES
These dessert cakes are from a wonderful dessert cookbook from New Zealand given to me by friend Jen T from Zaar. I haven't allowed for standing time in preparation time, because overnight would be best.
Provided by Ninna
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 180 deg C (350 F) or 170 deg C fan forced (325 F).
- Measure sugar, oil, eggs and zest into a food processor and blend until pale and creamy.
- Add orange juice and vanilla and process again, then add salt and flour, process just enough to make a fairly smooth batter.
- Divide the batter evenly between six non stick sprayed muffin tins or other moulds and bake for 12-15 minutes or until the cakes are golden brown.
- While cakes cook prepare the syrup by mixing the hot water, sugar and zest together in a small microwave bowl and heat for about 3 minutes on high, stirring occasionally, until the mixture boils and the sugar dissolves.
- Remove cakes from the oven, stand for 2-3 minutes before inverting onto a plate and removing the tins.
- Drizzle syrup evenly over the hot cakes, about 2 tablespoons per cake.
- Leave standing an hour, or overnight if possible, before cutting and serving with whipped cream or ice-cream.
Nutrition Facts : Calories 546.2, Fat 20.2, SaturatedFat 3.3, Cholesterol 70.5, Sodium 218.6, Carbohydrate 87.1, Fiber 1.4, Sugar 62.4, Protein 5.7
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- In a large saucepan heat sugar with 1 cup water. Stir until sugar dissolves, then leave to boil for about 10 minutes, keeping a close eye on the pot.
- Zest three of the oranges, then peel all eight of them, removing the white pith. Cut each one in half from top to bottom then cut out the middle in a v-shape to remove the sinewy part of the segments.
- Place an ungreased, unlined 26cm springform cake tin onto a baking tray to catch any leakage during cooking. Arrange the orange pieces to cover the bottom of the tin.
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