Glazed Orange Cake

A tender, light sponge with a delicate orange flavor. Delicious on its own, or served as dessert with fresh fruit (strawberries and orange segments steeped in Grand Marnier!) and fresh whipped cream.


For Cake :
1 1/4 cups cup4cup gluten free flour
2 tsp. baking powder
1/2 cup (1 stick) butter, softened
3/4 cup castor (superfine) sugar
2 large eggs
1/2 tsp. vanilla essence
1 Tablespoon orange zest
1/3 cup fresh orange juice

For Syrup :
1/4 cup castor (superfine) sugar
1/3 cup fresh orange juice


For Cake :
Preheat oven to 350 deg. F, 180ÂșC. Grease & line a 8 inch round cake pan.
Sift flour & baking powder in a bowl, keep aside.
In a separate large bowl, beat butter and sugar until light and fluffy.
Add in eggs, one at a time, and beat well. Beat in vanilla.
Add sifted flour alternately with orange juice, mixing until well blended, stir in orange zest.
Pour batter into prepared cake pan. Bake for about 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven & transfer to a serving plate. Peel off paper, let cool.

While the cake is cooling, prepare syrup.

For Orange Syrup :
Combine sugar and orange juice in small saucepan.
Bring to a boil and cook for 2 to 3 minutes or until sugar dissolves.
Prick top of cake with a skewer, pour the syrup over warm cake.
Set aside for 30 minutes, so the syrup is absorbed into the cake.
slice of cake
Cut the cake into wedges and serve.

Tell me what you're thinking ...