I was assuming January will be quite as December, I really didn’t mind that as with holidays in February I planned a lot of packing and researching, but you know, life is usually opposite of what you expect. There are 4 days to our big trip and I’m in bits, but I’ve been busy with everything except packing or planning. But on the bright side I’ve met Marta. She is a blogger and I admired her photography for a while. She also might be my soulmate, but we only met twice. As a good food blogger I brought her an orange cake as she requested.
Orange syrup cake
Recipe adapted from Ina Garter
For 27×12-cm loaf pan
- 200g plain flour
- 2 tsp baking powder
- 1/2 tsp salt
- 200ml sour cream
- 160g caster sugar (120g+40g)
- 3 eggs
- orange zest from 1 orange
- 1/2 tsp vanilla paste
- 1/2 cup vegetable oil
- juice squeezed from 1 orange (around 1/3 cup)
Preheat the oven to 170°C/150°C fan.
Grease and flour a 27×12-cm loaf pan.
In a bowl sift together the flour, baking powder and salt.
In another bowl whisk together the sour cream, 120g sugar, eggs, orange zest and vanilla paste until well combined.
Fold in the dry ingredients into wet ones.
Add the vegetable oil and fold in until well combined.
Pour the mixture into a greased pan and bake for around 50-60 minutes or until a toothpick inserted in it comes out clean.
Leave it to cool for 10 minutes
In a small saucepan boil the orange juice with 40g sugar until the sugar dissolves and the mixture slightly thickens.
Prick the cake with a skewer and pour the orange syrup over the cake. Let it soak in.
Leave it to cool entirely.
Gently remove the cake from the tin.