Gluten-free raspberry and lemon syrup cake
This one will delight the senses.
Lemon and earl grey chiffon syrup cake
Variation; for an orange blossom and mint tea syrup cake, omit the french earl grey tea in the cake and instead add 1 tablespoon orange blossom water with the lemon juice in step 3. Omit the earl grey syrup and instead make ‘orange blossom and mint tea syrup’. Serve the cake drizzled with syrup. Note
Orange buttermilk syrup cake
We’ve also tested this recipe with a reduced-fat dairy spread which works well. If you don’t have buttermilk, you can combine 2 teaspoons lemon juice with ½ cup (125ml) reduced-fat milk. Note
Orange, fennel and pine nut cake with orange sinrose mary syrup
The combination of sweet orange cake and fragrant fennel works perfectly together to create a flavour-packed dessert, perfect for people who don’t have a massive sweet-tooth.
Rose and almond syrup cake
You could also make this cake in a deep 18cm round cake pan. This cake is best made on day of serving. Note
Blood orange syrup cakes with orange cream
These gorgeous treats are sweet to look at and especially sweet to eat.
Honey muscat syrup cake
Drizzled with a creamy yoghurt topping and sticky orange syrup, this honey muscat syrup cake is simply irresistible! Enjoy a little slice of heaven with your morning cuppa.
Cherry syrup cake
A classic tea cake topped with fresh cherries and cherry syrup, this dish makes a delectable, finger-licking afternoon tea treat. Use a mix of red and white cherries if both are in season
Pomegranate syrup cake
Delightfully rich and sweet.
Pistachio and polenta cake with blood orange syrup
Blood oranges are in season for all too short a time in winter. They have red-streaked, salmony-coloured flesh with a sweet, non-acidic pulp and juice with a slight berry taste; even the skin is not as bitter as other citrus. Note
Semolina and yoghurt lemon-syrup cake
Semolina is available from health-food stores and supermarkets. It can be replaced with 1 cup plain (all-purpose) flour. Lime, orange or mandarin juice and grated rind can be substituted for the lemon. Note
Saffron honey syrup cakes
Beautiful bite-size cakes with succulent syrup and subtle saffron flavour.
Chocolate cinnamon cake with cherry and red wine syrup
This cake will keep in an airtight container at room temperature for 2 days, in the fridge for 1 week, or in the freezer for 2 months. Note
Mocha syrup cake
This rich mocha cake with coffee syrup is pudding-like, darkly sweet and entirely satisfying.
Whole orange semolina cake with rosemary syrup
Fragrant and delicious.
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