Orange Syrup Cake Recipe

Name: Orange Syrup Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250g unsalted butter, cubed and softened; 1 cup caster sugar; 250g block PHILADELPHIA Cream Cheese, cubed and softened; rind of 2 oranges, flesh reserved; 1/4 cup Cointreau; 3 eggs; 1 1/2 cups self-raising flour, sifted; 1/2 cup caster sugar, extra; rind and juice of 1 orange, extra; 2 tablespoons water

Servings: persons

1
Beat butter and sugar using an electric mixer for 3 minutes or until mixture is light and fluffy.
2
Add Philly* and beat slowly until combined.
3
Add rind, 1 tablespoon Cointreau and eggs, one egg at a time, beating well after each addition.
4
Fold flour through Philly* mixture until combined.
5
Spoon half the mixture into a 6 cup capacity greased fluted cake tin.
6
Cut pith from reserved oranges and thinly slice oranges horizontally.
7
Arrange orange slices over batter and top with remaining batter mixture.
8
Bake at 180C for 1 hour or until cooked when tested with a skewer.
9
Allow to cool for 10 minutes before turning out onto a wire rack.
10
Place a baking tray under the rack.
11
Combine extra sugar, extra rind and juice, water and remaining Cointreau in a saucepan and simmer until sugar has dissolved and liquid is reduced by half.
12
Pour syrup over cooled cake and serve with pouring cream.

1223

kcal

Calories

Fat

113

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.
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 10 ingredients. The key ingredients include: 250g unsalted butter, cubed and softened, 1 cup caster sugar, 250g block PHILADELPHIA Cream Cheese, cubed and softened, rind of 2 oranges, flesh reserved, and more.

Yes, 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.

That's it — enjoy your meal!

Orange Syrup Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions