Orange Saffron Syrup Cake Recipes

PERFECT FLOURLESS ORANGE CAKE

Perfect Flourless Orange Cake image

A beautiful moist light cake with complex and full flavors of oranges and orange peel. Super easy to make, and people love it! Serve in wedges with a mound of whipped cream or ice cream.

Provided by Lucence

Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes

Time 4h

Yield 16

Number Of Ingredients 7

Ingredients

2 whole oranges with peel
6 eggs
1 pinch saffron powder
1 ¼ cups white sugar
½ teaspoon baking powder
1 ¼ cups finely ground almonds (almond meal)
1 teaspoon finely chopped candied orange peel

Steps:

Place the oranges in a large saucepan, and add enough water to cover. Bring to a boil, and boil for 2 hours over medium heat. Check occasionally to make sure they do not boil dry. Allow the oranges to cool, then cut them open and remove the seeds. Process in a blender or food processor to a coarse pulp.
Preheat the oven to 375 degrees F (190 degrees C). Thoroughly grease a 10-inch round cake pan and line it with parchment paper.
In a large bowl, beat the eggs and sugar together using an electric mixer until thick and pale, about 10 minutes. Mix in baking powder and saffron (optional). Stir in the pureed oranges. Gently fold in almond meal and candied orange peel (optional); pour batter into the prepared pan.
Bake until a small knife inserted into the center comes out clean, about 1 hour. Allow the cake to cool in the pan. Tap out onto a serving plate when cool.

Nutrition Facts : Calories 174.3 calories, Carbohydrate 21 g, Cholesterol 69.8 mg, Fat 8.6 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 1.1 g, Sodium 41.7 mg, Sugar 18.4 g

ORANGE & SAFFRON SYRUP CAKE

Orange & saffron syrup cake image

The citrus syrup makes for a wonderfully moist cake - great for afternoon tea or a dinner-party dessert

Provided by Good Food team

Categories Afternoon tea, Snack, Treat

Time 1h

Yield Cuts into 8 slices

Number Of Ingredients 10

Ingredients

100g skinned hazelnuts , ground
50g semolina or polenta
175g golden caster sugar
1½ tsp baking powder
2 large oranges
4 medium eggs
200ml light olive oil
generous pinch saffron threads
85g icing sugar
Greek yogurt or crème fraîche and orange segments to serve, optional

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.

Nutrition Facts : Calories 455 calories, Fat 30 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium

JULIE GOODWIN'S ORANGE SYRUP CAKE

Julie Goodwin's Orange Syrup Cake image

From her original cookbook - I love syrup cakes. This one is my families favourite and I had to share!

Provided by cookingpompom

Categories Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

250 g butter
200 g caster sugar
1 tablespoon grated orange zest
4 eggs
1 2/3 cups self raising flour
1 teaspoon ginger powder
syrup
1 cup caster sugar
1 cup fresh orange juice

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.

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