The perfect Orange Syrup Cake is bursting with the flavours and textures or juicy oranges. It’s a moist flavourful cake with a soft crumb perfect to share with friends and loved ones. This luscious cake is simple to make with every day ingredients and yet delivers deliciousness in every bite.

The Orange Syrup Cake originates from the south of Spain where some of the best oranges in the world can be found. The best orange for this cake is the Valencia, as it doesn’t contain seed and has less pith than other oranges. Blood oranges with milder and more floral flavour also works for this recipe.

What you need to make Orange Syrup Cake

You need oranges about 450g in total., plus one for the glaze. Valencia works well in this cake because they have virtually no seeds and doesn’t have a lot of pith.
Pantry -Caster Sugar,Eggs, Self Raising Flour and Almond Flour. The almond flour lends a bit of nuttiness but this maybe substituted with self raising flour.
Fridge – Butter
Orange Blossom Water – While this is optional, orange blossom water adds a soft fragrance which enhances the flavour of oranges. Available from most delicatessens and Middle Eastern Shops.

Easy does it..

Wash the 2 oranges,trim the ends and boil in a small saucepan with enough water to cover for 40 minutes. Drain and cool. Slice and remove pith and seeds if any. Cut up into 5cm cubes and use a food processor to process into a pulp. Set aside.
Beat butter vanilla and caster sugar on medium speed until pale and creamy. Add eggs one at a time then add the processed oranges. Use a spatula to fold in the self raising flour and almond flour until just combined. Then pour batter into prepared pan. Bake for about 60 minutes or until cake is done. Cool the cake in the pan for about 10 minutes before un moulding into a cake plate. Pour the orange syrup over the cake and decorate with dried rose petals and pistachio pieces.
While the cake is baking, make the orange syrup. Use a zester or a small sharp knife to cut strips of orange peel for garnish, then juice the orange and place the juice and zest in a small saucepan. Add caster sugar and cook on medium until sugar melts. Then add orange blossom water if using. Set aside until ready for use.