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Orange syrup cakes

Method

  • Preheat oven to 160°C fan forced (180°C normal).
  • Cream the butter with 200 gm caster sugar and the grated rind of 2 oranges in a large bowl using a hand beater.
  • Add the eggs, one at a time, mixing well between each addition. Then sift in the flour and baking powder and stir until almost combined with a wooden spoon.
  • Gently fold in the crème fraiche and then evenly spoon the mixture into 12 lightly oiled muffin trays. Cook in the oven for about 15-20 mins until a skewer comes out clean.
  • To make the syrup, dissolve 25 gm caster sugar with the grated rind of 1 orange and 4 tbsp fresh orange juice. Then drizzle over the cakes whilst still hot.
  • Serve warm or at room temperature as a dessert or with your favourite hot beverage as a snack.
  • from Marcus Wareing, London chef

Ingredients

  • 125 gm unsalted butter, softened
  • 225 gm caster sugar
  • 3 oranges
  • 3 eggs
  • 150 gm plain flour
  • 1 tspn baking powder
  • 4 tbsp crème fraiche (or sour cream)
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm