This Moist Orange Syrup Cake is a citrus lover’s dream, offering a burst of fresh orange flavor in every bite. The cake itself is tender and rich, made with the zest and juice of fresh oranges, and baked to perfection in a savarin mold. Once out of the oven, it’s soaked in a hot orange syrup, ensuring that every slice is moist and flavorful. Topped with a thick, luscious orange glaze and garnished with beautifully caramelized orange slices, this cake is both visually stunning and incredibly delicious. It’s the perfect treat for any occasion, bringing a touch of sunshine to your table.
Why You’ll Love This: You’ll fall in love with this cake for its intense orange flavor and incredible moistness. The combination of orange zest, juice, and syrup creates a cake that’s bursting with citrusy goodness, while the glaze adds a sweet, tangy finish that takes it to the next level. The caramelized orange slices not only add a decorative touch but also an extra layer of orange flavor that complements the cake beautifully. Whether you serve it as a dessert, with afternoon tea, or at a special gathering, this cake is sure to impress with its flavor and presentation.
Perfect Occasion: This Moist Orange Syrup Cake is perfect for any occasion where you want to showcase a homemade dessert that’s both elegant and delicious. It’s ideal for brunches, holiday gatherings, or simply as a treat to enjoy with a cup of coffee or tea. The cake’s bright, citrusy flavor makes it a great choice for spring and summer celebrations, but it’s equally delightful in the colder months when you want to bring a bit of sunshine to your table. It also makes a wonderful gift, wrapped in a beautiful box and shared with friends or family.
Decoration Tips: For a beautiful presentation, drizzle the cooled cake with the thick orange glaze, allowing it to cascade down the sides. Arrange the caramelized orange slices artfully on top of the cake, either in a circular pattern or scattered for a more rustic look. If you want to add a bit of color contrast, sprinkle some finely chopped pistachios or edible flowers on top of the glaze. Serve the cake on a decorative cake stand or a pretty platter to highlight its golden hue and glossy finish.
Ingredients:
For the Cake:
- 180 g butter
- 200 g sugar
- 4 eggs
- Zest of 1 orange
- 250 g self-raising flour (or 250 g all-purpose flour + 2 tsp baking powder)
- Juice of 1 orange
For the Syrup:
- 250 ml orange juice
- 80 g sugar
For the Glaze:
- 160 g powdered sugar
- Fresh orange juice (added gradually to achieve a thick consistency)
For the Caramelized Orange Slices:
- 100 ml water
- 100 g sugar
- Orange slices
- Prepare the Cake Batter: In a large mixing bowl, beat the butter and sugar together until the mixture is light and fluffy. This process helps to incorporate air, making the cake light and tender. Add the eggs one at a time, beating well after each addition to ensure a smooth batter. Once all the eggs are incorporated, mix in the zest of one orange, which adds a burst of citrus flavor.
- Add Dry Ingredients and Orange Juice: Sift the self-raising flour (or all-purpose flour mixed with baking powder) into the wet mixture, alternating with the freshly squeezed orange juice. Begin by adding a portion of the flour, then a portion of the juice, and continue until both are fully incorporated. This technique ensures that the batter remains smooth and well-blended.
- Bake the Cake: Preheat your oven to 170°C (340°F). Grease and flour a 24 cm savarin mold to prevent the cake from sticking. Pour the batter into the prepared mold, smoothing the top with a spatula. Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden brown and springy to the touch.
- Prepare the Orange Syrup: While the cake is baking, make the orange syrup by combining 250 ml of orange juice and 80 g of sugar in a small saucepan. Bring the mixture to a boil and let it simmer for about 4 minutes, until the sugar is fully dissolved and the syrup has thickened slightly. This syrup will infuse the cake with additional moisture and flavor.
- Soak the Cake: Once the cake is baked, remove it from the oven and let it cool for a few minutes in the mold. While the cake is still warm, pour the hot orange syrup over it, allowing the syrup to soak into the cake. Let the cake cool completely in the mold, absorbing all the syrup.
- Make the Glaze: In a small bowl, gradually mix the powdered sugar with a small amount of fresh orange juice. Add the juice slowly, stirring continuously, until the glaze is thick and smooth. The glaze should be thick enough to coat the back of a spoon but still pourable. This glaze will add a sweet, citrusy finish to the cake.
- Caramelize the Orange Slices: In a small saucepan, combine 100 ml of water with 100 g of sugar and bring to a boil. Add the orange slices and simmer for 18-20 minutes, or until the slices are translucent and the syrup has thickened. Remove the slices from the syrup and let them cool on a piece of parchment paper.
- Assemble the Cake: Once the cake has cooled completely, remove it from the mold and place it on a serving plate. Drizzle the orange glaze over the top of the cake, letting it drip down the sides. Arrange the caramelized orange slices on top of the cake for a decorative finish.
Enjoy: Savor the bright, citrusy flavors of this Moist Orange Syrup Cake—a perfect blend of sweet and tangy, with a rich glaze and beautiful caramelized orange slices that make every bite a delight!