Individual Orange Syrup Cakes |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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These dessert cakes are from a wonderful dessert cookbook from New Zealand given to me by friend Jen T from Zaar. I haven't allowed for standing time in preparation time, because overnight would be best. Ingredients:
1 cup sugar |
1/2 cup oil |
2 large eggs |
1 medium orange, finely grated zest |
1/2 cup orange juice, freshly squeezed |
1 teaspoon vanilla essence |
1/2 teaspoon salt |
1 1/2 cups self raising flour |
3/4 cup hot water |
3/4 cup sugar |
1/2 orange, zest of, finely grated |
Directions:
1. Preheat the oven to 180 deg C (350 F) or 170 deg C fan forced (325 F).
2. Measure sugar, oil, eggs and zest into a food processor and blend until pale and creamy.
3. Add orange juice and vanilla and process again, then add salt and flour, process just enough to make a fairly smooth batter.
4. Divide the batter evenly between six non stick sprayed muffin tins or other moulds and bake for 12-15 minutes or until the cakes are golden brown.
5. While cakes cook prepare the syrup by mixing the hot water, sugar and zest together in a small microwave bowl and heat for about 3 minutes on high, stirring occasionally, until the mixture boils and the sugar dissolves.
6. Remove cakes from the oven, stand for 2-3 minutes before inverting onto a plate and removing the tins.
7. Drizzle syrup evenly over the hot cakes, about 2 tablespoons per cake.
8. Leave standing an hour, or overnight if possible, before cutting and serving with whipped cream or ice-cream.
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