Best Orange Syrup Cake Recipes

APRICOT YOGURT CAKE WITH ORANGE HONEY SYRUP

Steps:

• Let the yogurt drain in a fine sieve set over a bowl, covered and chilled, overnight and measure out 1 cup of the drained yogurt, reserving the remaining yogurt for another use.
• Preheat the oven to 350°F. and butter and flour a 10-inch springform pan. Into another bowl sift together the flour, the baking powder, the baking soda, and a pinch of salt. In the bowl of an electric mixer cream the butter with the sugar until the mixture is light and fluffy, beat in the eggs, 1 at a time, beating well after each addition, and beat in the 1 cup drained yogurt, beating until the mixture is just combined. Add the flour mixture, beat the batter until it is just combined, and stir in the apricots and the walnuts.
• Spoon the batter into the prepared pan and bake the cake in the middle of the oven for 50 minutes, or until a tester comes out with a few crumbs adhering to it. Put the cake in the pan on a rack set over foil, pour the orange honey syrup over it, and let the cake absorb the syrup. The cake may be made 2 days in advance and kept in the pan covered with plastic wrap and foil and chilled. Remove the side of the pan and garnish the cake with the mint sprigs.

JULIE GOODWIN'S ORANGE SYRUP CAKE

Steps:

• Beat the butter and sugar until fluffy and light. Add the zest and eggs one at a time, beating well after each addition.
• Sift the flour and ginger. Fold into the creamy mix.
• Pour batter into a greased and lined 26 cm spring form tin.
• Bake at 150oC for 50-60 minutes (or until cooked when tested).
• 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).
• 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.
• Remove the cake from the pan and slice into wedges.

DATE CAKE WITH ORANGE-BLOSSOM SYRUP

Steps:

• Syrup: In a small saucepan, bring sugar and water to a simmer, stirring until sugar is dissolved. Remove from heat; stir in orange-blossom water. Let cool.
• Cake: Preheat oven to 350 degrees. Brush bottom and sides of a standard 9-by-5-inch loaf pan with butter; coat with flour, tapping out excess.
• Whisk together flour, salt, baking soda, and cinnamon. In another bowl, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, 1 at a time, then vanilla; beat until just combined. Reduce speed to low. Add flour mixture in 3 batches, alternating with buttermilk in 2 batches, beating until just combined. Fold in walnuts and dates.
• Transfer batter to pan. Bake until golden brown and a skewer inserted in center comes out clean, 40 to 45 minutes. Remove from oven; evenly pierce holes at 1-inch intervals in top of cake (all the way to bottom) with skewer, then pour syrup over cake. Let cool in pan.
• Serving: Serve slices of cake with whipped cream dusted with cinnamon, and orange segments.

DATE CAKE WITH ORANGE-BLOSSOM SYRUP (MARTHA STEWART LIVING)

Steps:

• SYRUP In a small saucepan, bring sugar and water to a simmer, stirring until sugar is dissolved. Remove from heat; stire in orange-blossom water, Let cool. CAKE 1. Preheat oven to 350F. Brush bottom and sides of a standard 9x5 loaf pan with butter; coat with flour, tapping out excess. 2. Whisk together flour, salt, baking soda and cinnamon. In another bowl, beat butter and sugar on medium speed until light and fluffy, 3 - 4 minutes. Add eggs, 1 at a time, then vanilla; beat until just combined. Reduce speed to low. add flour mixture in 3 batches., alternating with buttermilk in 2 batches, beating until just combined. Fold in walnuts and dates. 3. Transfer batter to pan. Bake until golden brown and a skewer inserted in center comes out clean (40 - 45 minutes). Remove from oven; evenly pierce holes at 1-inch intervals in top of cake (all the way to bottom) with skewer, then pour syrup over cake. Let cool in pan. 4. Serving: Serve slices of cake with whipped cream dusted with cinnamon and orange segments

WALNUT AND ALMOND CAKE WITH ORANGE SYRUP

Steps:

• Preheat oven to 350°F.
• Butter and flour 13x9x2-inch metal baking pan. Bring 1 cup sugar, 1 cup water and 1/2 tablespoon orange peel to boil in heavy small saucepan, stirring often; boil 2 minutes. Refrigerate syrup uncovered.
• Finely grind all nuts, graham cracker crumbs, cinnamon, and 1/3 cup sugar in processor. Using electric mixer, beat egg yolks, vanilla, 1/3 cup sugar, and remaining 1 tablespoon orange peel in large bowl until very thick, about 4 minutes. Using clean beaters, beat whites and salt in another large bowl to soft peaks. Gradually add 1 cup sugar; beat until stiff but not dry. Fold whites into yolk mixture, then fold in nut mixture. Transfer batter to prepared pan.
• Bake cake until knife inserted into center comes out clean, about 50 minutes. Spoon cold syrup over hot cake. Cool completely. Cover; let stand up to 1 day. Cut into squares or diamonds.

WALNUT AND ALMOND CAKE WITH ORANGE SYRUP

Steps:

• Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Bring 1 cup sugar, 1 cup water and 1/2 tablespoon orange peel to boil in heavy small saucepan, stirring often; boil 2 minutes. Refrigerate syrup uncovered.
• Finely grind all nuts, zwieback, cinnamon, and 1/3 cup sugar in processor. Using electric mixer, beat egg yolks, vanilla, 1/3 cup sugar, and remaining 1 tablespoon orange peel in large bowl until very thick, about 4 minutes. Using clean beaters, beat whites and salt in another large bowl to soft peaks. Gradually add 1 cup sugar; beat until stiff but not dry. Fold whites into yolk mixture, then fold in nut mixture. Transfer batter to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 50 minutes. Spoon cold syrup over hot cake. Cool completely. Cover; let stand up to 1 day. Cut into squares or diamonds.

PUMPKIN AND ORANGE BREAKFAST CAKE WITH A FRESH ORANGE SYRUP

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-inch fluted tube pan and set it aside. Cream the butter, sugar, and orange zest together until light and fluffy. Add the whole egg and the two egg yolks, one at a time, beating well and scraping down the sides of the bowl between each addition. Beat in the pumpkin puree.
• Sift together the flours, baking powder, and salt. Add to the pumpkin batter in three or four stages, blending gently but thoroughly after each. Stir in the final addition of dry ingredients by hand if you have been using a mixer, so as not to overwork the batter. In a clean small bowl, whip the egg whites until they hold soft peaks. Fold into the batter, then scrape the batter into the prepared pan and smooth the surface. Bake in the center of the oven for 50 to 60 minutes, or until the top of the cake is springy when lightly touched, the sides are beginning to pull away from the sides of the pan and a wooden skewer inserted in the center of the cake comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack and cool completely. This cake keeps very well for several days, well wrapped, and it freezes beautifully for up to 2 months.
• For the syrup, combine the orange juice and sugar in a small saucepan over low heat and stir until the sugar has dissolved. Increase the heat, bringing the syrup to a boil. Boil without stirring for 2 minutes, then use immediately, or allow to cool and refrigerate for up to 3 days (reheat gently).
• To serve, place one slice of the pumpkin orange cake on each plate. Spoon a few tablespoons of the warm syrup over each piece, and accompany with a scoop of thick vanilla yogurt (for breakfast) or ice cream (for dessert).

GINGERBREAD ICEBOX CAKE WITH BLOOD-ORANGE SYRUP

Steps:

• Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to 1/16 inch thick. Brush off excess flour. Slide dough and parchment onto baking sheets, and freeze for 10 minutes.
• Using a 2 3/8-inch fluted cutter, cut out 72 rounds. Transfer to parchment-lined baking sheets, and freeze 10 minutes.
• Bake cookies for 5 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until cookies are set and edges have darkened slightly, about 5 minutes more. Let cool on sheets on wire racks.
• Beat cream, sugar, and vanilla just until stiff peaks form. Arrange 7 cookies in a circle on a cake stand or a serving plate (cookies should be touching one another). Place 1 cookie in center. Carefully spread 3/4 cup whipped cream evenly over cookies, leaving a 3/4-inch cookie border. Repeat, making 8 more layers each of cookies and whipped cream. Refrigerate for 1 hour.
• Just before serving, spoon some of the oranges and their syrup over top. Serve remaining oranges on the side.

ORANGE & ALMOND CAKE WITH GLACE ORANGES & SYRUP

Steps:

• To prepare the oranges for the cake: Place the oranges into a large saucepan (I used a stockpot, but something the size of a Dutch Oven would do), cover oranges with hot water from the tap, place on a medium heat, and bring water up to boiling point.
• I had a problem with the oranges floating, so I placed a heatproof glass pie plate on top to keep them submerged.
• Reduce heat and simmer oranges for 40-50 minutes or until the skin is very tender - your fingernail should easily penetrate the skin.
• Check water from time to time and top up if necessary.
• Remove oranges from pan and allow to cool, then cut oranges into quarters, remove any seeds, and leave on a plate, uncovered, at room temperature, to dry a little for 1-2 hours.
• Now, unless you're going to make the cake immediately, place the orange quarters into a sealed container and store in the refrigerator until needed.
• To make the syrup: The syrup will keep so it can be made well ahead.
• Just place the orange juice, sugar and sauternes in a saucepan over a medium heat and stir until the sugar dissolves.
• Reduce the heat and simmer for 20 minutes until the liquid is reduced by half.
• From time to time, and especially at the end, scrape off any scum that forms on the top.
• Pour into a heat proof jug or jar, cool, cover and refrigerate until needed.
• Note: the syrup is supposed to thicken as it cools, but don't expect a thick syrup.
• To make the glace oranges: Remove any seeds from the orange slices and arrange them (with the rind still on) in a large, shallow, heatproof container.
• Cover oranges with boiling water and allow to stand at room temperature overnight.
• The next day, drain the oranges.
• In a large frying pan, place the sugar, water and vanilla bean and stir over a low heat until the sugar dissolves.
• Now, add the orange slices in a single layer, and simmer, uncovered over a low heat for an hour.
• Remove oranges and arrange in one layer on a plate and cover with the syrup. Cover and keep in the refrigerator until you want to decorate the cake - I did this just prior to serving it.
• If you find, as I did, the syrup went toffee-ish and the oranges stuck to the plate after keeping, just whack it, uncovered, into the microwave for a minute or so to melt the syrup.
• To make the cake: Spray a 22cm (9") springform tin with a double layer of silicone (baking) paper.
• Preheat oven to 170°C.
• Now, put the boiled orange quarters (peel and all) into a food processor and pulse until quite smooth - you won't get it completely smooth, but do your best.
• Add the eggs and pulse again, trying to get the smoothest mixture possible.
• Add the sugar, the flour (if using), the baking powder and as much of the almond meal as you can without overloading your food processor and pulse until you have a smooth batter.
• If necessary, pour batter into a big mixing bowl and stir in the rest of the almond meal.
• Pour the batter into the prepared tin and bake at 170C for 45-50 minutes or until a skewer, inserted in the centre, comes out clean.
• Allow to cool a little, then release the springform pan, and invert the cake onto a dinner plate and carefully remove the baking paper from the base and sides.
• Invert back onto another plate, allow to cool, then cover and refrigerate until needed.
• To decorate cake: Use your own judgement, but this is what I did.
• Pour a couple of tablespoons of the sauce over the top of the cake and smooth with the back of a spoon.
• Cut some of the glace orange slices into halves and arrange around the outside of the cake.
• Leave three or four slices whole, cut halfway through and then 'twist' to sit upright in a circle in the centre of the cake.
• Using a pastry brush, use the syrup from the glace oranges to glaze the sides of the cake - microwave the syrup briefly to bring it back to liquid consistency if necessary.
• Tuck some pretty flowers (I used daisies) amongst the oranges on top of the cake.
• To serve: Serve small slices (it's rich) with the syrup (cold or at room temperature) and a dollop of thick cream.
• Swear never to make this cake again!

ORANGE & SAFFRON SYRUP CAKE

Steps:

• Heat the oven to 180C/fan 160C/gas 4. Oil the base of a 23cm ring tin (or oil and line the base of a 20cm round or 18cm square cake tin). Put the ground hazelnuts in a frying pan and toast over a medium heat, stirring frequently until evenly browned. Leave to cool, then mix with the semolina, caster sugar and baking powder.
• Finely grate the zest from one orange and combine with the eggs and oil. Beat well with a wooden spoon, then fold into the dry ingredients. Pour the mixture into the prepared tin and bake for 30-40 mins, until risen and firm to the touch.
• While the cake is baking, pare the zest from the other orange and cut into very thin shreds. Put in a saucepan with the juice from both oranges, the saffron and icing sugar. Bring to the boil, then simmer gently for 5 mins.
• When the cake is done, leave it to cool in the tin slightly, then turn out onto a plate. Peel off the lining paper. While the cake is still warm, skewer it well and spoon the syrup over. Serve as it is, or with yogurt or crème fraîche and orange segments. The cake will keep in the fridge in an airtight container for 3-4 days.

PUMPKIN AND CORNMEAL CAKE WITH ORANGE SYRUP

Steps:

• Make the cake: Position a rack in the center of the oven and heat the oven to 350. Butter a 9 inch Bundt pan. In a stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer), beat the butter, sugar, and orange zest until light and fluffy, about 3 minutes. One at a time, add the egg and egg yolks (reserve the whites), beating well and scraping the sides of the bowl after each addition. Beat in the pumpkin and vanilla.
• Sift together the flour, baking powder, and salt; stir in the cornmeal. Add this mixture to the pumpkin batter in three stages, stirring gently but thoroughly with a rubber spatula after each addition; don't overwork the batter. In a clean bowl with a clean whisk or handheld mixer, whip the reserved egg whites until they hold soft peaks. Gently fold the whites into the batter with the spatula until you no longer see streaks of white.
• Scrape the batter into the prepared pan; smooth the surface. Bake until the top of the cake is springy when lightly touched, the sides are beginning to pull away from the pan, and a wooden skewer inserted into the center of the cake comes out clean, 40-50 minutes. Let cool in the pan for 10 minutes and then invert the cake onto a wire rack to cool completely. Dust the cake with powdered sugar, if you like.
• Make the syrup and serve: In a small saucepan over low heat, combine the orange juice and sugar, stirring until the sugar has dissolved. Increase the heat to medium high. Boil without stirring for 2 minutes. (If you make the syrup ahead, be sure to warm it gently before serving.) Serve each slice of cake drizzled with syrup and, if you like, accompanied by a scoop of vanilla yogurt or vanilla ice cream.

PORTOKALOPITA (SYRUP SOAKED SPICED ORANGE CAKE)

Steps:

• Preheat oven at 350 F. In a 8×8 inch baking pan,(or a loaf pan)line parchment paper and set aside. In a medium bowl add polenta,flour,baking powder and spices. Set aside.
• In a medium bowl,with your hand mixer beat butter and sugar until creamy and pale. Add orange zest,vanilla extract and eggs. Beat until well incorporated.
• Gradually,add dry ingredients and beat until well incorporated.
• Pour mixture into the paper lined pan and bake for 40-45 minutes. To make sure cake is done,do the toothpick test: insert a toothpick and when it comes out is clean,with just few to none cake crumbs. Let it cool for ten minutes.
• For the syrup:
• In a small sauce pan, add all the ingredients and let it simmer on a low-medium heat,for 4-5 minutes. Remove orange slices and cinnamon stick.

PISTACHIO SPONGE CAKE RECIPE WITH ORANGE SYRUP

Steps:

• Instructions:.
• Beat egg whites until frothy; add cream of tartar and beat at high speed until soft peaks form. Gradually add 3/4 cup sugar; continue beating until stiff but not dry. Set aside.
• Beat yolks about 3 minutes or until very thick and light in color. Add remaining sugar 1 tablespoon at a time; beat until thick. Add orange juice and peel; blend until smooth.
• Thoroughly combine flour, finely chopped pistachios and salt; gently fold into egg yolk mixture until well-blended.
• Fold yolk mixture into beaten whites.
• Pour into 6 (5 3/4 x 3 1/4 x 2 1/4 inch) ungreased pans; cut through batter with spatula to remove air bubbles. Bake at 325 degrees F. 25 to 35 minutes or until cakes spring back when lightly touched.
• Immediately invert pans on wire racks; cool completely. To remove cakes, loosen around edges of pans with knife. P.
• our Orange Syrup over cakes; allow to sit until syrup is absorbed. Or, optionally frost with a Fluffy White Buttercream Icing. Garnish tops of cakes with chopped pistachios.
• Orange Syrup:.
• Combine 3/4 cup each sugar and water and 1 teaspoon orange peel; bring to boil. Simmer, uncovered, 2 minutes; cool 10 minutes. Makes 1 cup.
• Variation:.
• Orange Buttercream Icing can be substituted for Orange Syrup. Combine 3 cups powdered sugar, 6 tablespoons softened butter, 5 tablespoons half-and-half or milk and 1 teaspoon grated orange peel. Spread about 1/4 cup over top and sides of each cake. Garnish with chopped natural California pistachios. Makes 1 3/4 cups.
• California Pistachio Commission.

YOGURT CAKE WITH FRESH ORANGE SYRUP

Steps:

• Using a potato peeler or shap knife, remove six 1-inch wide by 3-inch long strips from the orange peel and set aside. Be careful not to cut too deeply and remove any white part from the skin as it will add a bitter flavor. Cut the oranges in half. Use a fruit juicer to squeeze the oranges. Strain the juice through a small hand strainer to catch any seeds. Measure 1 1/2 cups juice and pour into a medium sized bowl. Repeat this step with the lemons, measuring 1/2 cup, and combine with the orange juice. Add three of the peeled orange strips to the juice and set aside. Lay the other three orange strips on top of each other and cut them into long thin strips. Then cut, or mince, the strips into tiny pieces and put in a small bowl and set aside.
• Syrup: Put the confectioners' sugar, orange peel, and the citrus juices in a 2-3 quart saucepan and place over low heat. Stir well to dissolve the sugar and combine all the ingredients. Heat the mixture slowly and bring to a gentle boil. This will take 6-8 minutes. Reduce to a simmer and let it cook, uncovered, for 20 minutes while you prepare the cake.
• Preheat oven to 350.
• Butter a 12x18-inch ovenproof baking pan and set aside. Combine the flour, Cream Of Wheat, baking powder, and baking soda together into a medium bowl. Sift the combined ingredients into a separate bowl. Melt butter slowly over low heat, being careful it doesn't burn. In a large bowl, beat the eggs on high with an electric mixer for 2 minutes, or until light and foamy. Add granulated sugar and the minced orange pieces and contine to beat for another 1-2 minutes, or until eggs and sugar are smooth, golden, and creamy. Turn the beater to low and add about 1 cup of the flour mixture and blend well. Add a little of the melted butter and blend well. Add another cup of the flour mixture and then a little more of the butter. Continue until all the butter and flour are combined into a smooth batter. Turn off the mixer and remove the beaters. Using a rubber spatula, scape off any batter from the beaters into the bowl. Add the yogurt to the bowl. With a rubber spatula or wooden spoon, fold, or gently combine, the ingredients in the batter.
• Pour the batter into the buttered baking pan. Place the pan on the middle rack of the oven and bake the cake for 45 minutes to 1 hour until golden brown and firm when pressed lightly in its center. Remove the cake from the oven and place on a wire rack.
• Make several holes in the surface of the cake with a butter knife or a wooden chopstick. Remove the strips of orange peels from the syrup and discard. Now pour the syrup evenly over the top of the cake. Let the cake stand at least 2 hours to absorb the syrup. When you are ready to serve the cake, place the confectioners' sugar in a hand strainer and gently tap the side to sprinkle the sugar over the top. Cut into small squares and serve.

ORANGE SYRUP CAKE

Steps:

• Beat the eggs well.
• Gradually beat the sugar into the eggs.
• Sift dry ingredients and fold into the egg mixture.
• Microwave milk and oil for 1 minute at 100% power and stir into the cake mixture.
• Pour into greased dish and cook for 6 - 7 minutes on 100% power.
• Keep aside.
• Cook sugar, water and butter for 4 minutes at 100% power stirring after 2 minutes.
• Add orange juice and zest and cook at 100% power until it boils.
• Pour over warm cake.
• Serve cold with whipped cream and tinned mandarin orange slices, if desired.

FRIED POUND CAKE WITH ORANGE SYRUP

Steps:

• Combine orange juice, sugar and orange zest in a medium saucepan.
• Bring to a boil, stirring continuously, until the sugar is dissolved.
• Remove from heat and let cool to room temperature.
• While the sauce cools, peel oranges with a sharp knife (be sure to remove all of the white part- is it called pith?).
• Segment oranges and place in a bowl.
• Pour the syrup over the oranges and refrigerate until chilled (about 2 hours).
• Whisk eggs and milk together in a shallow dish.
• Dip slices of pound cake in egg mixture, evenly coating both sides.
• Cook pound cake slices, a few pieces at a time, in a lightly greased skillet over medium heat for 2 1/2 minutes on each side or until golden brown.
• Serve with orange syrup and garnish with blueberries.