Whole Orange Syrup Cake
Prep
—
Cook
45m
Total
45m
Servings
1
Difficulty
easy
Allergens
DairyEggGlutenWheat
Ingredients
| Qty | Unit | Item |
|---|---|---|
| 10 | Oranges | |
| 1.25 | kg | Butter |
| 1.15 | kg | Castor Sugar |
| 20 | Eggs | |
| 2.25 | kg | Flour |
| 50 | ml | Bicarb Soda |
| 1.25 | L | Buttermilk |
| ORANGE BUTTER SYRUP | ||
| 1.15 | kg | Sugar |
| 625 | ml | Orange Juice |
| 600 | gm | Butter |
Preparation
- 11. Squeeze the juice out of the oranges.
- 22. Reserve the juice for the syrup, process or blend the skin and pulp from the oranges finely.
- 33. Cream butter and sugar in the mixer until light and fluffy, beat in eggs one at a time beating until they are combined.
- 44. Stir in half the sifted flour, buttermilk and soda, then stir in the rest of the dry ingredients, buttermilk and orange pulp.
- 55. Pour mixture into greased tray and bake in a moderate oven for bout 45 mins.
- 66. Stand for 5 mins before turning onto wire rack then pour hot syrup over the hot cake.
- 7ORANGE BUTTER SYRUP
- 87. Combine sugar, orange juice and butter in a saucepan.
- 98. Stir constantly over heat without boiling until sugar is dissolved and butter melted.
- 109. Bring to boil and remove from heat.