This is a recipe for a tangy orange syrup cake, made with our butter and then paired with crème fraiche, created by @cookingwithelsy.
One to keep in your back pocket for a celebration or afternoon pick me up.
Ingredients
Cake
- 150g Pepe Saya butter, softened
- ¾ cups castor sugar
- 3 tbsp orange zest
- 3 eggs
- 2 tbsp orange juice
- 1 ½ cups self-raising flour
- ⅓ cup milk
- Pepe Saya Crème Fraiche, to serve
- 1 cup icing sugar
- 1 tbsp orange zest
- 2 tbsp orange juice
Method
- Preheat the oven to 180 degrees Celsius. Prepare a round cake tin with baking paper.
- In a medium bowl using an electric beater, beat the butter, sugar and zest until creamed.
- Add eggs to the butter mixture one at a time, combining in between each addition.Fold in the dry mixture, milk and orange juice.
- Pour mixture into the cake tin and smooth out. Place in the oven for 50 minutes or until cooked through. Once cooked, let the cake cool down on a wire rack.
- Make icing in a bowl by combining sugar, juice and zest. Pour the icing over the cake once cooled.
- Serve once the icing has set (around 30 minutes). Add a spoon of Pepe Saya Crème Fraiche to each cake slice when serving.
Recipe by @cookingwithelsy