Orange & saffron syrup cake

The citrus syrup makes for a wonderfully moist cake - great for afternoon tea or a dinner-party dessert

When the cake is done, leave it to cool in the tin slightly, then turn out onto a plate. Peel off the lining paper. While the cake is still warm, skewer it well and spoon the syrup over. Serve...

  • Yield: Cuts into 8 slices
  • Cooking time: 40 Min
  • Rating: 5/5
  • Publisher:


  • 100g skinned hazelnuts Hazelnut hay-zl-nutGrown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most… , ground
  • 50g semolina Semolina sem-oh-leen-ahSemolina flour is pale-yellow in colour, high in gluten and used for traditionally made pasta,… or polenta
  • 175g golden caster sugar
  • 1½ tsp baking powder Baking powder bay-king pow-dahBaking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
  • 2 large oranges Orange or-ange One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
  • 4 medium eggs Egg eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
  • 200ml light olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
  • generous pinch saffron Saffron sah-fronThe stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour… threads
  • 85g icing sugar
  • Greek yogurt or crème fraîche and orange segments to serve, optional

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