Ingredients
Orange syrup
Method
1.Preheat oven to 180°C (160°C fan-forced). Grease deep 22cm (9 inch) round cake pan; line base and side with baking paper.
2.Squeeze the juice from the orange, reserve juice for syrup. Process or blend remaining skin and pulp finely.
3.Cream butter and sugar in small bowl with electric mixer until light and fluffy, beat in eggs one at a time, beat until combined.
4.Transfer mixture to large bowl, stir in half the sifted flour and soda with half the buttermilk, then stir in remaining dry ingredients, buttermilk and orange pulp.
5.Pour mixture into prepared pan.
6.Preheat oven to 180°C (160°C fan-forced). Bake for about 45 minutes. Stand cake 5 minutes before turning on to wire rack.
7.To make orange syrup; combine sugar, orange juice and butter in saucepan, stir constantly over heat without boiling until sugar is dissolved and butter melted; bring to the boil, remove syrup from heat.
8.Pour hot syrup evenly over hot cake.
We used a medium-sized seedless navel orange for this recipe. Orange Butter Syrup: Keeping time 3 days.
Note
