Thursday, 29 November 2012

Orange Syrup Cake

Another advantage of following international Masterchef shows is , you get to know and learn about entirely different food cultures. And it really inspires to whip up something innovative in your kitchen... I had been following Masterchef Australia ever since the second season....And I just loved what they did with cakes and desserts! What I particularly loved is the use of varierty of fruits in cakes and desserts!
With the mercury dipping day by day , wanted to try a new hot dessert post dinner, and was indeed bored serving the usual brownie or molten cakes....
Thats when I decided to incorporate fruits to whip up a nice hot dessert for those cold after dinner evenings!
So a Tangy Orange Syrup Cake was just what I needed! And it indeed turned out nice and moist with the syrup and delicious to be enjoyed hot!
Unfortunately,I couldnt click step by step pictures,since the cake itself was made in a haste....But considering how yummy it was, I m sure I ll be making it watch this space for more!


For the Cake:
1 Cup Maida or flour
3/4 Cup Castor Sugar
3/4 Cup Vegetable Oil
2 Eggs
1 tsp Baking Powder
1/2 tsp Soda Bi carb
1/4 Cup Orange Juice
Zest of 1 Orange
2-4 Drops of Orange Food Colour (Optional)

For the Syrup:
2 Cups Orange Juice
2-4 Tbsp Sugar ( more needed if Orange Juice is sour)
2-4 drops Lemon Juice
4-8 Orange sections

Heat the Orange juice in a saucepan and add sugar and lime juice to it. Let it boil on a low flame,stirring occassionally.
Once the mixture comes to a boil , add the orange section and let the mixture simmer for 2-5 mins till the mixture is slightly thick and syrupy.

Sieve the flour with baking powder and soda bicarb and keep aside.
Beat the eggs in a bowl using an electric beater,till fluffy. Add sugar,ornage zest and oil and beat for 1 min.
Add the flour and fold.
Add the orange juice and food colour and beat the mixture till homogenous.

Grease a baking tin with oil and dust it with flour.
Pour the batter in the baking tin and bake the cake in a preheated oven at 180 deg C for 20 to 30 mins , till the center when touched springs back.

Cool the cake and demould it.

Pour hot syrup over the cake and decorate with the orange sections.
Set aside for a few minutes to enable the cake soak the syrup.
Cut it into pieces and serve warm.

This is our entry for Bake Fest no 13 hosted at


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