Orange Syrup Cake

After receiving six brand new shiny cookbooks for my birthday, I decided over the weekend that enough was enough – it was time to start cooking and discovering. Being a sweet tooth, I was instantly absorbed by all the new cake and dessert recipes and actually endured a painful internal battle over which one to cook first. I subsequently settled on an Orange Syrup Cake, which looked like it might take me back to the hot months of an Australian summer. The citrus burst from the use of the oranges in the cake mix was perfect with the subtle lavender and sweet strawberries adorning it. It was enough to transport my mind to brighter days – until I looked outside and was brought back to reality by the cold, unforgiving winter night.

This is a pretty simple cake and can easily be made ahead of time. The sticky syrup keeps the cake fresh, moist and delicious. A lovely alternative to some of the heavier desserts associated with the winter months – this is a great way to brighten up a meal!

Serves 8

Orange Syrup Cake

Orange Syrup Cake

The List:

250g unsalted butter, softened

1 cup caster sugar

4 eggs

1/3 cup plain flour, sifted

2 tsp baking powder

Finely grated zest and juice of 2 oranges (1 if very large)

250g semolina

2 cups almond meal (250g)

120g thick Greek yoghurt

250g punnet strawberries, quartered



Finely grated zest and juice of 2 oranges (1 if very large)

1 Tbs dried lavender flowers

2 cinnamon quills

1 1/4 cups water


The Method:

  1. Preheat oven to 170°C
  2. Lightly butter a 23cm cake tin, covering lightly in flour and shaking off the excess. Layer the bottom with baking powder
  3. Using an electric mixer, cream butter and sugar until pale, thick and creamy
  4. Add eggs to the mixture, one at a time until well combined
  5. Fold through flour and baking powder until just combined
  6. Fold through almond meal, semolina and orange juice and zest
  7. Fold through the yoghurt and then pour into your prepared tin
  8. Bake in the oven for 1 hour, or until a cake skewer comes out clean
  9. Remove from oven and leave to cool in cake tin for 5 minutes
  10. Whilst cake is cooling, combine all syrup ingredients in a small pot and cook for 20 – 25 on a low temperature until sugar has dissolved and the syrup has thickened slightly
  11. Pour syrup over cake, omitting the cinnamon quills
  12. Arrange strawberries on top of the cake and serve with a dollop of cream if desired (not essential though)


Perfect as an after dinner treat or for afternoon tea time

Perfect as an after dinner treat or for afternoon tea time

* Recipe from Delicious: Simply the Best

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