Blood Orange Syrup Cake
I love blood oranges. I love their colour and flavour and I find myself buying them whenever I see them at the super market. Just recently I found some so bought a few knowing I needed to make this Blood Orange Syrup Cake as a treat for my husband.
It’s a lovely simple cake to make. Nothing to fuss over – just add all the ingredients and mix then into the oven it goes. Similarly the syrup is so easy as well – just allow all the ingredients to simmer together until the syrup forms. And then it becomes a delicious taste sensation. It’s light, it’s moist and it makes for the perfect afternoon tea cake with a cup of tea!
The recipe is inspired by the Blood Orange Syrup Cake on Bake From Scratch here.
Ingredients
1 cup caster sugar
1 cup Greek yoghurt
1 teaspoon vanilla
3 eggs
2 blood oranges, zest and juiced
2 cups self raising flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup olive oil
1/3 cup caster sugar, additional
1/3 cup water
1 blood orange, zest and juice, additional
Instructions
1
Preheat oven to 180°C. Line a 23 x 12 cm loaf pan with baking paper, allowing the paper to extend up over the sides of the pan.
2
In the bowl of a stand mixer (or using a hand-held beater) beat sugar, yoghurt, eggs, salt, vanilla, orange zest and juice until combined. Mix for a further 3-4 minutes to allow the sugar to dissolve into the mixture.
3
Add the flour to the mixer in two parts, mixing until combined in between. Finally, add the oil and mix well. Scrape the mixture into the prepared pan.
4
Bake for around 45-50 minutes. The cake should be golden brown and a skewer should come out clean when inserted into the cake
5
While the cake is cooking, prepare the syrup. Combine the extra blood orange juice and zest in a saucepan with the extra sugar and water and pinch of salt. Bring to the boil over a gentle heat and allow to boil for a few minutes. Reduce heat and simmer for 5-10 minutes until syrupy in texture. This is now ready to pour over the cake when it comes out of the oven. You want the syrup still quite hot when you pour over so don't make it too early!
6
Remove the cake from the oven. Pierce the cake all over with a skewer then pour over the syrup to allow it to soak into the cake. Allow the cake to cool in the tin before removing to serve.
7
Serve with creme fraiche, Greek yoghurt or whipped cream.
Categories:
Sweet Things
Annabel
