Orange Cake With Cinnamon Cream Recipe

Name: Orange Cake With Cinnamon Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups sugar; 1 None medium orange, cut into thin slices; 9 tbsp butter, at room temperature; 2 tsp vanilla extract; 2 tsp finely grated orange zest; 2 None large eggs; 1 cup self-raising flour; 1/2 cup ground almonds; 1/3 cup milk; 3/4 cup heavy cream, whipped; 1 tsp ground cinnamon

Servings: persons

1
Preheat oven to 350u00b0F. Grease and line base of a 8 inch round cake pan with parchment paper.
2
Combine 1 cup water and 3/4 cups sugar in a medium saucepan over moderate heat. Cook, stirring, for 2 mins, or until sugar dissolves.
3
Add orange slices to syrup and cook, turning once, for 5 mins, or until peel is tender. Using tongs, transfer slices to base of the prepared pan.
4
Bring syrup to a boil over high heat and boil for 5 mins, or until syrup thickens. Cool slightly. Drizzle 1/3 cup syrup over orange slices. Reserve remaining syrup.
5
Using an electric mixer, beat butter, vanilla, zest and 1/2 cup of sugar in a medium bowl until light and creamy. Add eggs, one at a time, beating well after each addition.
6
Stir in flour, ground almonds and milk. Spoon cake mixture over oranges in the pan and smooth out the surface.
7
Bake for 45 mins, or until a skewer inserted in the center comes out clean. Cool in the pan for 10 mins. Turn out on to a wire rack to cool completely.
8
Meanwhile, combine whipped cream and cinnamon in a small bowl. Serve orange cake with cream and reserved syrup.

942

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 cups sugar, 1 None medium orange, cut into thin slices, 9 tbsp butter, at room temperature, 2 tsp vanilla extract, and more.

Yes, Orange Cake With Cinnamon Cream 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.

That's it — enjoy your meal!

Orange Cake With Cinnamon Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions