Orange syrup cake
Beautifully sweet and perfectly moist, this cake will have you coming back for second (maybe even thirds).
Ingredients:
- 125g butter, softened
- 3 teaspoon finely grated orange rind
- ⅔ cup coconut sugar (or caster sugar)
- 3 eggs, separated
- ¾ cup almond meal
- 1 cup gluten-free self-raising flour
- ½ cup buttermilk
Orange syrup
- 3 medium oranges
- ¼ cup coconut sugar (or caster sugar)
Method:
1. Preheat the oven to 160°C. Grease and flour a 20cm cake tin; tap pan and shake out excess flour.
2. Using an electric mixer, beat butter, rind and sugar in a small bowl for about three minutes or until light and creamy. One at time, beat in just the yolks of the egg until combined (set egg whites aside). Transfer the mixture to a large bowl, stir in the almonds then flour and buttermilk in two batches.
3. Beat egg whites in a clean small bowl with an electric mixer until soft peaks form. Fold into batter in two batches. Spread mixture into the prepared pan.
4. Bake cake for about 45 minutes or until cooked when tested with a skewer. Stand for five minutes. Tap and gently shake cake in pan to release from the side before turning onto a wire rack over a tray.
5. To make the orange syrup, remove the rind from one of the oranges with a zester. Squeeze juice from oranges; you will need three-quarters of a cup.
6. Combine rind, juice and sugar in a small saucepan. Stir over a medium heat until sugar is dissolved. Bring to a simmer and then simmer, uncovered for three minutes.
7. Pour hot syrup over hot cake. Pour syrup collected in the tray into jug; repeat until all the syrup is used.
Note: This cake looks lovely with orange slices or rind decorated on top of it too.
Related links:
Try this no-bake chocolate, fruit and macadamia slice
These orange and poppyseed cakes are delicious
This flourless hazelnut chocolate cake is decadent