Soft Orange Cake with Golden Syrup
A tender, fragrant cake bursting with fresh orange flavor at every bite. The warm syrup soaks into the crumb for an irresistibly moist and glossy finish. Perfect for afternoon tea or a bright, fuss-free dessert.
🛒 Ingredients
12 servings
- 3 eggs
- 1¾ cups (200 g) all-purpose flour, sifted
- ¾ cup + 2 tbsp (180 g) granulated sugar
- ½ cup (120 ml) freshly squeezed orange juice
- ⅓ cup (80 g) melted unsalted butter, cooled
- 2¼ tsp (1 packet) baking powder
- Zest of 1 organic orange
- For the syrup: ¾ cup (150 g) sugar
- For the syrup: ⅓ cup (80 ml) orange juice
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Directions
- 1
Preheat oven to 350 °F (180 °C). Grease and flour a 9-inch (22 cm) round cake pan.
- 2
Whisk eggs and sugar together for about 3 minutes until pale and fluffy.
- 3
Stir in the cooled melted butter and orange zest until evenly combined.
- 4
Fold in the sifted flour alternating with orange juice, mixing gently after each addition until smooth.
- 5
Add the baking powder last, folding carefully with a spatula to preserve the airy texture.
- 6
Pour batter into the prepared pan and bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
- 7
While the cake bakes, prepare the syrup: heat sugar and orange juice in a small saucepan over medium heat, stirring until slightly thickened.
- 8
As soon as the cake comes out of the oven, prick the surface all over with a fork and pour the warm syrup generously on top.
💡 Chef's Tip
For extra depth, stir a tablespoon of orange liqueur into the syrup. The cake keeps beautifully for 3 days under a cake dome and tastes even better the next day once the syrup has fully soaked in.
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