Orange Syrup Cake Recipes

Steps:

• Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.
• Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
• To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.

Steps:

• Beat the butter and sugar until fluffy and light. Add the zest and eggs one at a time, beating well after each addition.
• Sift the flour and ginger. Fold into the creamy mix.
• Pour batter into a greased and lined 26 cm spring form tin.
• Bake at 150oC for 50-60 minutes (or until cooked when tested).
• Meanwhile, when the cake is cooking: place the syrup ingredients in a saucepan. Dissolve the sugar over a low heat. Increase the heat to high and bring to a boil. Skim off any scum that arises. Reduce heat slightly and simmer for 10 minutes (you should have just over a cup of syrup).
• Remove the cake from the oven when cooked, pierce the top of the cake all over with a skewer, carefully pour the syrup all over the cake. Leave to cool completely.
• Remove the cake from the pan and slice into wedges.

Steps:

• Beat the eggs well.
• Gradually beat the sugar into the eggs.
• Sift dry ingredients and fold into the egg mixture.
• Microwave milk and oil for 1 minute at 100% power and stir into the cake mixture.
• Pour into greased dish and cook for 6 - 7 minutes on 100% power.
• Keep aside.
• Cook sugar, water and butter for 4 minutes at 100% power stirring after 2 minutes.
• Add orange juice and zest and cook at 100% power until it boils.
• Pour over warm cake.
• Serve cold with whipped cream and tinned mandarin orange slices, if desired.

Steps:

• Grease and lightly flour a 23cm springform cake tin.
• Place the whole oranges in a medium saucepan, cover with water and boil for 2 hours, topping up with more water as it evaporates.
• Remove the oranges.
• Preheat the oven to 180C.
• Cut the oranges into quarters and place in a food processor.
• Blend until smooth, then cool thoroughly.
• Place the egg yolks, orange liqueur and caster sugar in a large bowl and beat until smooth, then stir in the orange puree and mix well.
• Whisk the egg whites in a dry bowl until firm peaks form.
• Add the almonds and baking powder to the orange mixture, stir together well, then carefully fold in the eggwhites.
• Gently pour into the cake tin and bake on the middle shelf of the oven for 1 hour.
• Cool the cake in the tin, then transfer to a serving plate.
• To make the syrup: place the orange juice, sugar and sauterne in a saucepan over medium heat and stir until the sugar dissolves.
• Reduce the heat and simmer for 20 minutes or until reduced by half.
• Skim off any scum that forms on the surface.
• The syrup will thicken as it cools.
• To serve, cut the cake into wedges, top with the candied orange, or rind and drizzle the syrup over.
• Serve with cream.

Steps:

• To prepare the oranges for the cake: Place the oranges into a large saucepan (I used a stockpot, but something the size of a Dutch Oven would do), cover oranges with hot water from the tap, place on a medium heat, and bring water up to boiling point.
• I had a problem with the oranges floating, so I placed a heatproof glass pie plate on top to keep them submerged.
• Reduce heat and simmer oranges for 40-50 minutes or until the skin is very tender - your fingernail should easily penetrate the skin.
• Check water from time to time and top up if necessary.
• Remove oranges from pan and allow to cool, then cut oranges into quarters, remove any seeds, and leave on a plate, uncovered, at room temperature, to dry a little for 1-2 hours.
• Now, unless you're going to make the cake immediately, place the orange quarters into a sealed container and store in the refrigerator until needed.
• To make the syrup: The syrup will keep so it can be made well ahead.
• Just place the orange juice, sugar and sauternes in a saucepan over a medium heat and stir until the sugar dissolves.
• Reduce the heat and simmer for 20 minutes until the liquid is reduced by half.
• From time to time, and especially at the end, scrape off any scum that forms on the top.
• Pour into a heat proof jug or jar, cool, cover and refrigerate until needed.
• Note: the syrup is supposed to thicken as it cools, but don't expect a thick syrup.
• To make the glace oranges: Remove any seeds from the orange slices and arrange them (with the rind still on) in a large, shallow, heatproof container.
• Cover oranges with boiling water and allow to stand at room temperature overnight.
• The next day, drain the oranges.
• In a large frying pan, place the sugar, water and vanilla bean and stir over a low heat until the sugar dissolves.
• Now, add the orange slices in a single layer, and simmer, uncovered over a low heat for an hour.
• Remove oranges and arrange in one layer on a plate and cover with the syrup. Cover and keep in the refrigerator until you want to decorate the cake - I did this just prior to serving it.
• If you find, as I did, the syrup went toffee-ish and the oranges stuck to the plate after keeping, just whack it, uncovered, into the microwave for a minute or so to melt the syrup.
• To make the cake: Spray a 22cm (9") springform tin with a double layer of silicone (baking) paper.
• Preheat oven to 170°C.
• Now, put the boiled orange quarters (peel and all) into a food processor and pulse until quite smooth - you won't get it completely smooth, but do your best.
• Add the eggs and pulse again, trying to get the smoothest mixture possible.
• Add the sugar, the flour (if using), the baking powder and as much of the almond meal as you can without overloading your food processor and pulse until you have a smooth batter.
• If necessary, pour batter into a big mixing bowl and stir in the rest of the almond meal.
• Pour the batter into the prepared tin and bake at 170C for 45-50 minutes or until a skewer, inserted in the centre, comes out clean.
• Allow to cool a little, then release the springform pan, and invert the cake onto a dinner plate and carefully remove the baking paper from the base and sides.
• Invert back onto another plate, allow to cool, then cover and refrigerate until needed.
• To decorate cake: Use your own judgement, but this is what I did.
• Pour a couple of tablespoons of the sauce over the top of the cake and smooth with the back of a spoon.
• Cut some of the glace orange slices into halves and arrange around the outside of the cake.
• Leave three or four slices whole, cut halfway through and then 'twist' to sit upright in a circle in the centre of the cake.
• Using a pastry brush, use the syrup from the glace oranges to glaze the sides of the cake - microwave the syrup briefly to bring it back to liquid consistency if necessary.
• Tuck some pretty flowers (I used daisies) amongst the oranges on top of the cake.
• To serve: Serve small slices (it's rich) with the syrup (cold or at room temperature) and a dollop of thick cream.
• Swear never to make this cake again!

Steps:

• Heat the oven to 180C/fan 160C/gas 4. Oil the base of a 23cm ring tin (or oil and line the base of a 20cm round or 18cm square cake tin). Put the ground hazelnuts in a frying pan and toast over a medium heat, stirring frequently until evenly browned. Leave to cool, then mix with the semolina, caster sugar and baking powder.
• Finely grate the zest from one orange and combine with the eggs and oil. Beat well with a wooden spoon, then fold into the dry ingredients. Pour the mixture into the prepared tin and bake for 30-40 mins, until risen and firm to the touch.
• While the cake is baking, pare the zest from the other orange and cut into very thin shreds. Put in a saucepan with the juice from both oranges, the saffron and icing sugar. Bring to the boil, then simmer gently for 5 mins.
• When the cake is done, leave it to cool in the tin slightly, then turn out onto a plate. Peel off the lining paper. While the cake is still warm, skewer it well and spoon the syrup over. Serve as it is, or with yogurt or crème fraîche and orange segments. The cake will keep in the fridge in an airtight container for 3-4 days.