A luscious syrup drizzled cake, perfect served with a good dollop of thick yoghurt. Happiness on a plate!
Prep time: 10 mins
Cooking time: 1 hrs 10 mins
1 orange, quartered, cored, any seeds removed
1 cup Chelsea Raw Caster Sugar (225g)
1/2 cup Olivani Pure Olive Oil (125ml) or 125g Tararua Butter, melted
2 large eggs, lightly beaten
2 Tbsp honey
1 Tbsp lemon juice
1 cup Edmonds Self Raising Flour (150g)
1/2 cup ground almonds (66g)
Orange and Cinnamon Syrup
1 cup fresh orange juice (250ml)
1/2 Chelsea Raw Caster Sugar (113g)
Thinly sliced rind of 1 orange
1 cinnamon stick
Preheat oven to 180ºC conventional or 160ºC fan forced. Grease a deep round 20cm cake tin. Line the sides and base with baking paper.
Place orange, Chelsea Raw Caster Sugar, oil/butter, eggs, honey and lemon juice in a food processor. Process until orange is finely chopped.
Add flour and ground almonds and process until just combined.
Pour into prepared pan and bake for 60–70 minutes, or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes then turn onto a wire rack. Drizzle over syrup while still hot or serve on the side.
Serve slices of cake while warm.
Combine all ingredients and stir over low heat until Chelsea Raw Caster Sugar dissolves. Bring to a boil, then reduce heat and simmer for 10 minutes, or until syrup thickens slightly. Remove cinnamon stick.
Pour over cake while still hot.
For a flavour twist, substitute half the quantity of orange juice and orange rind in the syrup topping with lemon – this will give a more tangy and zesty taste.
This zesty moist cake keeps well in the fridge, so can be made a day ahead. Great for occasions when time pressures mean it is difficult to make a ready-to-eat dessert from scratch.