Julie Goodwin'S Orange Syrup Cake – a delicious recipe with butter, caster sugar, orange zest, eggs, flour, ginger powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat the butter and sugar until fluffy and light. Add the zest and eggs one at a time, beating well after each addition.
2
Sift the flour and ginger. Fold into the creamy mix.
3
Pour batter into a greased and lined 26 cm spring form tin.
4
Bake at 150oC for 50-60 minutes (or until cooked when tested).
5
Meanwhile, when the cake is cooking: place the syrup ingredients in a saucepan. Dissolve the sugar over a low heat. Increase the heat to high and bring to a boil. Skim off any scum that arises. Reduce heat slightly and simmer for 10 minutes (you should have just over a cup of syrup).
6
Remove the cake from the oven when cooked, pierce the top of the cake all over with a skewer, carefully pour the syrup all over the cake. Leave to cool completely.
7
Remove the cake from the pan and slice into wedges.
1191
kcal
Calories
61
g
Fat
148
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 250 g butter, 200 g caster sugar, 1 tablespoon grated orange zest, 4 eggs, and more.
Yes, Julie Goodwin'S Orange Syrup Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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