Melissa Bakes: Orange Syrup Cake
Four oranges (any kind)
Half a cup of raw sugar
Two cups of sifted self-raising flour
One hundred and twenty five grams of chopped unsalted butter
Four small eggs or two large eggs
One quarter cup raw sugar
Half cup cold water
Preheat oven 200 c fan force. Grease a twenty centimetre ring cake tin then sprinkle one teaspoon of sugar in the bottom of the pan. Slice one orange thinly and place sliced orange in the bottom on the ring tin. Take the zest of three oranges then juice the the pulp. Cream butter till light and fluffy. Slowly add sugar till combined and dissolved. Add eggs one at a time. Mixture should be pale yellow and frothy . Slowly add flour and half a cup of orange juice with some of the zest. Mix until well combined.
Add more juice if needed or water to thin cake mix. Put the cake batter in the ring tin. Bake in a moderate oven, 180 c fan force if you have it, for forty five to fifty minutes or till a skewer comes out clean.
To make syrup put sugar, remaining juice, and zest in an suitable small saucepan. Heat gently, add a small amount of water. Do not boil or over heat you do not want to make toffee. A thin syrup will take fifteen minutes to make. When the cake is cooked, take out of oven and leave for ten minutes. Turn cake onto a rack to cool. When cake is just warm put on a cake plate and carefully pour syrup over the cake. Repeat a few times.
Next make a cup of tea, coffee, or hot chocolate then get a good book, piece of cake, and sit down to enjoy !