Individual Orange Syrup Cakes Recipe

Name: Individual Orange Syrup Cakes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 1 or more
Ingredients: 50g sugar (for syrup); 125ml vegetable oil; 2 large eggs; Orange; 60ml fresh orange juice; Vanilla Essence; ½ teaspoon salt; Self Raising Flour; 50ml hot water; Orange, Zest Of

Indulge in these delightful mini orange cakes, a treasured recipe from a New Zealand cookbook! These moist and zesty cakes are infused with fresh orange zest and juice, then drizzled with a warm, homemade orange syrup. Perfect for afternoon tea or a special occasion, they're best enjoyed after a rest (overnight is ideal!), allowing the flavors to meld beautifully. Get ready for a taste of New Zealand sunshine!

Prep Time 15 mins

Cook Time 35 mins

Calories 546.2 kcal

Protein 11g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Individual Orange Syrup Cakes

50g sugar (for syrup)
125ml vegetable oil
2 large eggs
Orange
60ml fresh orange juice
Vanilla Essence
½ teaspoon salt
Self Raising Flour
50ml hot water
Orange, Zest Of

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How to Make Individual Orange Syrup Cakes

Preheat oven to 180°C (170°C fan-forced). Line a 6-cup muffin tin with paper liners or grease and flour the tins.
In a food processor, combine 150g sugar, 125ml vegetable oil, 2 large eggs, and the zest of 1 large orange. Process until pale and creamy (about 2 minutes).
Add 60ml fresh orange juice and 1 teaspoon vanilla extract. Process again. Add ½ teaspoon salt and 150g plain flour. Pulse until just combined; do not overmix.
Divide batter evenly among the prepared muffin tins, filling each about ¾ full.
Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Cakes are golden brown.
While cakes bake, prepare the syrup: In a microwave-safe bowl, combine 50ml hot water, 50g sugar, and the zest of ½ orange. Microwave on high for 2-3 minutes, stirring occasionally, until sugar dissolves and mixture boils.
Remove cakes from oven and let cool in tins for 2-3 minutes. Invert cakes onto a wire rack to cool completely.
Once cooled, drizzle about 2 tablespoons of syrup over each cake.
Let cakes stand for at least 1 hour, or preferably overnight, before serving. Enjoy with whipped cream or ice cream!