Monday, July 7, 2008

Orange syrup cake

Orange syrup cake

Remember Jim Profit?? He was a bad, bad guy. I think he and Patty Hewes could go hand in hand with their cruelty. Come to think of it... Who am I kidding? No one could ever match Patty Hewes. :)

I had been meaning to make this recipe for months – the magazine I got it from (DH #35) is from November/2007!

The original calls for blood oranges but since I have never seen them in Brazil, I used regular oranges instead. I remember trying blood orange juice when I was in Berlin last year, it was so refreshing and good! Too bad I can’t find it here.

I don’t know if regular oranges would match blood oranges in this cake – if someone tries it, I’d love to hear it!

Gently cook the oranges in the syrup and try not to stir them too much, so they will look nice and pretty on the cake.

Orange syrup cake

Orange syrup cake
from Donna Hay magazine

- metric and imperial measurements found in the magazine; I used my scale

4 eggs
1 cup (220g/7 ¾oz) caster sugar
1 teaspoon vanilla extract
1 cup (150g/5 ¼oz) self-raising flour
150g (5 ¼oz) unsalted butter, melted and cooled
1 cup (110g/3¾ oz) almond meal
1 tablespoon lemon zest

Sticky orange topping:
1 cup (220g/7 ¾ oz) caster sugar
½ cup (125ml/4 fl oz) water
2 large oranges, thinly sliced

Preheat the oven to 160ºC/320ºF. To make the sticky orange topping, place the sugar and water in a large non-stick frying pan (I used a regular stainless steel pan) over medium heat and stir until sugar is dissolved. Add the oranges and simmer for 10-15 minutes or until the oranges are soft. Remove from heat and set aside.
Place the eggs, sugar and vanilla in the bowl of an electric mixer and whisk for 8-10 minutes or until thick, pale and tripled in volume. Sift the flour over the egg mixture and fold through. Add the butter, almond meal and lemon zest and fold through.
Grease and double line the base and sides of a 20cm (8in) round cake pan with non-stick baking paper – make sure you use a deep pan and leave about 1inch (2.5cm) paper hanging out of it to hold the cake batter once it starts rising. Arrange the orange slices on the base and around the sides, reserving the syrup. Pour over the cake batter and bake for 50-60 minutes or until cooked when tested with a skewer. Turn the cake onto a wire rack and spoon over some of the reserved syrup. Allow to cool before serving and serve the remaining syrup in a separate bowl.

Serves 8


Peter M said...

Isn't ground almond the best? Those orange slices still make this cake look fab...don't fret about the blood oranges.

eatme_delicious said...

What a gorgeous cake! I love the orange slices.

Anonymous said...

Wow! Patricia!! This cake looks just amazing. Very impressing presentation.

Anonymous said...

This is absolutely gorgeous!!

Anonymous said...

Oh wow! I love orange cakes... and this one is definitely getting bookmarked!

Anonymous said...

this cake is beautiful and sounds delicious. It's going to go into my must bake file.

ChichaJo said...

I'm so glad you tried this...I saw this cake too but with the lack of blood oranges here as well did not get to try it. It looks very pretty even with the regular oranges!

Lydia (The Perfect Pantry) said...

Wow! If I saw this in a bakery window, I would have to go in and buy it immediately. Beautiful.

Elly said...

That is one beautiful cake! It sounds so delicious, too.

Anonymous said...

Really beautiful, what a pefect centerpiece for any meal...just lovely.

Anonymous said...

What a gorgeous, gorgeous creation! I love it, Patricia!

Susan @ SGCC said...

What a lovely cake, Patricia! I'm sure it was delicious just as you made it. You know how I love sticky, gooey things! ;) I can never find blood oranges here either. It's a shame because they are wonderful.

Anonymous said...

That is so beautiful! It looks so fresh and inviting. I want two slices please.

Anh said...

Hello my friend how have you been???? I am back and drooling all over your blog! Your food is amazing as always and your photos are sooooo much more delicious looking now!!! I am saving the apple cookies recipe to make!

Cassandra said...

I tried a slice of cake just like this at a cafe a couple of weeks ago. It was delicious. I think it's the perfect cake for summer or early autumn, can be served with vanilla ice cream, whipped cream or creme fraiche... and is so easy to make! This definitely goes on my 'bake soon' list. Thanks for the recipe & the lovely pictures.

Peabody said...

I saw this on food gawker and I was in awe. It's so pretty.

LyB said...

I love the look of this cake, the orange slices make it so beautiful! And the color is fabulous, blood oranges or not! :)

Anonymous said...

I love the slices of orange on the cake! It must have been delicious too!

Elle said...

Ooooh, it's so gorgeous and different! I'm sure it's as delicious as it looks!

Deborah said...

Such a gorgeous cake!

My Sweet & Saucy said...

This cake is simply gorgeous! I love the fruit on the outside!

Cookie baker Lynn said...

What a beautiful cake! I never can find blood oranges around here, either. But maybe I'm just not looking in the right places.

Patricia Scarpin said...

Pete, the cake is really moist and the almonds are responsible for that!

Ashley, thank you!

Cenk, I'm glad you like it!

Cookinpanda, thank you!

Ann, I think you'd like it!

Michelle, thank you for stopping by!

Joey, I thought you would remember it. ;)

Lydia, that is really flattering, my dear friend. Thank you.

Elly, thank you!

Cathy, thank you, darling.

Kristen, thank you!

Susan, I do know that! ;)
Try it, I think you'd be glad with the result!

Joy, have as many as you want, my friend.

Anh, long time no see, I've missed you, darling!
And you are far too kind!

Cassandra, I would love to hear you opinion if you try it.
Thank you.

Pea, and it's not hard to put together.

LyB, the orange slices get really soft!

Linda, it was!

Elle, it was gone so fast... ;)

Deb, thank you, darling!

Melody, the oranges are really tender.

Lynn, try it with regular oranges, dear, it worked really well.

Anonymous said...

Patricia, I salute you. The cake screams Summer in a very delicious way.
And I have an arsenal of almond flour, so I thank you for this recipe, my hips, not so much.

Btw, I tagged you. This is solely for fun. Meaning, you won't hurt my feelings if you don't partake in it. In all honesty, I'd rather see more of your baking.

Kajal@aapplemint said...

ooh i have this bookmarked too, the blood oranges make the cake look even more stunning, and i havent found any yet, so its still on hold for me.
But your version looks gorgeous too. I was afraid, whether it would turn out as pretty as it looked in the picture, but after seeing yours ...i'm sure it will :)

Meeta K. Wolff said...

This looks incredible. You really know how to make me drool my friend.

Happee Monkee said...

Oi that cake looks so good

Terry at Blue Kitchen said...

Speaking of bad, bad people, it's 7:30 in the morning and you've got me wanting cake for breakfast. Bad, bad Patricia!

Anonymous said...

This is a very beautiful cake... nice recipe!

Patricia Scarpin said...

Marysol, I think you'd like this cake!
I'll be checking the tag, thank you, sweetie!

Kate, you are a DH fan, too, I'd forgotten! :)

Meeta, thank you, darling!

Monkee, thank you!

Terry, I'm sorry, my friend. ;)

Orchidea, grazie!

Jaime said...

wow, what a beautiful cake! i love fruit anything :)

Anonymous said...

Wow, what a gorgeous cake! Love the polka dot pattern that the oranges make.

Elle said...

Your cake looks picture perfect. Oranges go so well with almonds, too.

Zoe Francois said...

This cake is gorgeous! I can't wait to try it with the case of oranges I just bought. Next time there are blood oranges I'll try that version as well. The color must be wonderful.

Gigi said...

Gorgeous! My mom lives in Florida has several orange trees in her yard so, she is always looking for recipes. I'll make sure to send her this one!

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