Orange syrup cake

By Patricia_Scarpin

Ingredients

• Sticky orange topping:
• 4 eggs
• 1 cup (220g/7 3/4oz) caster sugar
• 1 teaspoon vanilla extract
• 1 cup (150g/5 1/4oz) self-raising flour
• 150 g (5 1/4oz) unsalted butter, melted and cooled
• 1 cup (110g/33/4 oz) almond meal
• 1 tablespoon lemon zest
• 1 cup (220g/7 3/4 oz) caster sugar
• 1/2 cup (125ml/4 fl oz) water
• 2 large oranges, thinly sliced

Details

Servings 8

Preparation

Step 1

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.