Thursday, January 13, 2011
Orange and Carrot Spiced Syrup Cake
I had an abundance of oranges, left over from a huge craving that I was having over the weekend!
I knew I wanted to make some sort of citrus cake, moist and gooey citrus cake. So out came the eggs, not really sure where I was going with them.
I added grated carrot, for their sweet flavour as well as keeping the cake nice and moist, even though I was going to soak it in a syrup ;)
Flour, spices, zest and baking powder sifted into a bowl. And before I knew it a cake batter was forming.
I made a large slab cake, but you could halve the recipe to make a tea cake size, around 20 cm.
1 1/2 cups self raising flour
1 1/2 cups flour
3 teaspoons baking powder
1 cup sugar
2 oranges zested
2 carrots grated
2 teaspoons sweet spice mix
1 cup vegetable oil
slivered almonds to sprinkle on top
1 cup sugar
2 oranges juiced
1/4 cup water
1 teaspoon sweet spice
Preheat the oven to 160C.
Sift all the dry ingredients, except sugar into a large bowl. Add the zest to the same bowl.
Beat the eggs until light and fluffy, add sugar and vege oil.
Turn mixer down to low and slowly add the flour mix and carrot. Quickly turn the mixer off.
Scrap cake batter into a large slab tin. Sprinkle with the slivered almonds. Bake for 30 minutes.
Meanwhile make the syrup. Place all the syrup ingredients into a pot, place on medium heat and stir until sugar is dissolved. Leave the syrup to bubble, for at least 10 minutes, not stirring.
Take the cake out of the oven and prick it all over. Pour the hot syrup evenly over the cake. Let it soak and drink the syrup for at least 30 minutes. You can serve warm with lots of thick cream. Makes a lovely morning tea cake.