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Citrus syrup cake

Citrus syrup cake


  • 2 oranges
  • 1 cup caster sugar
  • 3 eggs
  • 125 grams butter
  • 1¼ cups flour
  • 1½ teaspoons baking powder
  • ½ cup orange juice
  • Syrup
  • 2 tablespoons orange juice
  • 2 tablespoons sugar


  1. Peel the oranges and put sugar and rind into the food processor fitted with a metal blade. Process until the orange rind is finely chopped.
  2. Add the eggs and process until pale and thick. Add the softened butter and process until creamy.
  3. Sift the flour and baking powder together and sprinkle evenly on top of the creamed mixture.
  4. Pulse to blend and, at the same time, pour the orange juice down the feed tube. Pulse only until all the ingredients are just mixed.
  5. Turn into a greased and floured 20cm ring tin. Bake at 180ºC for 30-35 minutes. Cool in the tin for 10 minutes before turning out.
  6. Drizzle over the syrup and then leave to cool.
  7. Syrup
  8. Put the orange juice and sugar into a bowl and heat in the microwave or in a saucepan until the sugar has dissolved.

Cooks Tips

- Food processors make cakes easily and quickly but to get a light texture, you need to alter the method a little. Always whiz the sugar and eggs together first, then add the softened butter and process until light and creamy. If you try to beat the butter and sugar together first, you nearly always end up with a layer of butter under the blades.

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