Orange Syrup Cake

Name: Orange Syrup Cake
Ingredients: 1 None large orange, peeled, peel and flesh finely chopped, seeds discarded; 2/3 cup brandy; 3 1/3 cups granulated sugar; 1 cup unsalted butter, softened; 4 None large eggs; 1 2/3 cups self-rising flour, sifted; 2 tbsp cornstarch

7 ingredients

5 steps

Ingredients

1 None large orange, peeled, peel and flesh finely chopped, seeds discarded
2/3 cup brandy
3 1/3 cups granulated sugar
1 cup unsalted butter, softened
4 None large eggs
1 2/3 cups self-rising flour, sifted
2 tbsp cornstarch

Directions

1

Preheat oven to 350°F. Grease a deep 8 inch cake pan and line base and sides with baking paper.
2

Combine orange peel and flesh in a medium saucepan along with brandy, 2 1/4 cups sugar and 2 cups water. Stir over medium heat until sugar has dissolved. Bring to a boil then reduce heat and simmer for 15 mins, or until orange peel is tender. Strain into a small saucepan, reserving orange solids separately.
3

In a stand mixer, cream butter and remaining sugar until light and fluffy. Add eggs, 1 at a time, beating until combined between additions. Stir in flour, cornstarch and reserved orange solids. Transfer to prepared pan and bake for 50 mins, or until a skewer inserted in the center comes out clean.
4

Meanwhile, simmer syrup over medium heat until thickened slightly.
5

Let cake cool in pan for 5 mins then transfer to a wire rack set over a tray. Pour hot syrup over hot cake. Serve warm.