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Orange Syrup Cake




Source of Recipe


Sainbury's


List of Ingredients




For the Cake
175g butter, softened
175g caster sugar
175g self raising flour
3 medium size eggs, beaten
50g ground almonds
juice and zest of 3 Valencia oranges

For the Syrup
125g caster sugar
juice and zest of 2 oranges
2 x 15ml spoons water or sweet wine (eg Muscat)

To serve
fresh berries



Recipe



Preheat the oven to 180°F, 350°F, Gas Mark 4. Grease and line a 20cm cake tin.

Place all the cake ingredients in a bowl and beat well for 1-2 minutes until pale and creamy.

Spoon the mixture into the tin, smooth the surface and bake in the preheated oven for 50 minutes - 1 hour until golden and firm to the touch. Cover the cake with foil after 20 minutes, if necessary to prevent it becomoing too brown.

To make the syrup: Place the sugar, orange juice, zest and liquid into a saucepan and heat gently stirring until the sugar has dissolved.

Bring to the boil and simmer for 1-2 minutes. Prick the cake all over with a skewer and pour over 3/4 of the syrup. Leave for 30 minutes.

Remove the cake from the tin and serve with the remaining syrup and fresh berries.