- For the Cake:
- 1 cup unsalted butter, at room temperature
- 3/4 cup sugar
- 2 tablespoons finely grated orange zest
- 4 eggs
- 2 cups self-rising flour, sifted
- For the Syrup:
- 1 cup sugar
- Juice of 2 oranges
- 1/4 cup water
- Grated zest (rind) of 3 oranges
- Heavy cream, for serving
Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan and line the base with parchment paper.
For the Cake:
Cream the butter and sugar until light and fluffy. Beat in the orange zest. Add the eggs, one at a time, beating well after each addition. Fold in the flour. Pour the batter into the prepared pan. Bake for 40-50 minutes, or until a skewer inserted in the middle of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes.
For the Syrup:
In a saucepan, combine all of the ingredients except the zest and stir over low heat to dissolve the sugar. Add the zest and bring to a boil. Boil for 5-7 minutes, or until the zest is transparent and the syrup is slightly thickened and reduced by one-third. Strain the syrup, reserving the zest for decoration.
While the cake is still warm, make 15-20 holes about 1/2 inch apart in the top using a skewer. Brush with the syrup, making sure it is directed into the holes. Decorate the cake with the reserved zest and serve warm or cool with the cream.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
451 calories; 21g total fat; 135mg cholesterol; 317mg sodium; 63g carbohydrates; 2g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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