Orange Syrup Cake

Instructions

1. Step 1

   Preheat the oven to 175°C. Grease the cake pan with 2 tsp (10 gr) butter and line its base with baking paper.

   Ingredients used: 10.0 gr Unsalted Butter

   Cookware: 8-inch (20 cm) cake pan, oven

2. Step 2

   Whisk the flour, baking powder, and salt together in a mixing bowl.

   Ingredients used: 8.0 gr Baking Powder, 2.0 gr Fine Salt, 190.0 gr Wheat Flour

   Cookware: mixing bowl, whisk

3. Step 3

   In a second mixing bowl, beat ¾ cup (160 gr) butter with ¾ cup (150 gr) sugar until pale and fluffy.

   Timer: 4 min (fixed)

   Ingredients used: 150.0 gr Granulated Sugar, 160.0 gr Unsalted Butter

   Cookware: electric mixer, mixing bowl

4. Step 4

   Beat in the eggs one at a time, mixing until smooth after each addition.

   Ingredients used: 3.0 piece Egg

   Cookware: electric mixer, mixing bowl

5. Step 5

   Mix in the orange zest and vanilla extract.

   Ingredients used: 12.0 gr Orange Zest, 5.0 ml Vanilla Extract

   Cookware: electric mixer, mixing bowl

6. Step 6

   Fold in the prepared flour mixture in three additions, alternating with the milk and orange juice. Stop mixing as soon as no dry flour remains.

   Ingredients used: 60.0 ml Orange Juice, 60.0 ml Whole Milk

   Cookware: mixing bowl, rubber spatula

7. Step 7

   Spread the batter evenly in the prepared pan and bake at 175°C until risen, golden, and set in the center.

   Timer: 35 min (fixed)

   Cookware: 8-inch (20 cm) cake pan, oven, rubber spatula

8. Step 8

   While the cake bakes, combine ¾ cup (150 gr) sugar with the water in a saucepan. Heat over medium heat, stirring until the sugar dissolves and the mixture begins to simmer.

   Timer: 4 min (fixed)

   Ingredients used: 150.0 gr Granulated Sugar, 120.0 ml Water

   Cookware: saucepan

9. Step 9

   Add ½ cup (120 ml) orange juice to the saucepan and simmer over low heat until the syrup is lightly reduced.

   Timer: 5 min (fixed)

   Ingredients used: 120.0 ml Orange Juice

   Cookware: saucepan

10. Step 10

    Insert a skewer into the center of the cake; it should emerge without wet batter. Remove the cake from the oven and let it rest in the pan.

    Timer: 10 min (fixed)

    Cookware: 8-inch (20 cm) cake pan, oven, skewers

11. Step 11

    Poke the warm cake all over with the skewer, then slowly pour the warm syrup across the surface. Leave the cake in the pan until the syrup is absorbed and the cake is cool.

    Timer: 45 min (fixed)

    Cookware: 8-inch (20 cm) cake pan, saucepan, skewers