This recipe for Orange and Rosewater syrup cake was shared by a dear friend of mine Rhonda. She often samples my weekly recipes over a cuppa and chat It is an orange sponge cake type cake, that is soaked in a fresh orange and rosewater syrup...I infused the syrup with cinnamon quills, cardamom pods and whole cloves for a little more exotic spice. I love this cake mainly because can be a dessert...but most of all, because it totally involves your sense, the fragrant soft spices and hint of rosewater soften the orange flavours of this divine cake.
Recipe for Orange and Rosewater syrup cake
23cm cake tin
1 cup castor sugar
4 eggs seperated
1 cup plain flour
2 teaspoons baking powder
125 grams melted butter
Grated rind and juice of one large orange
1) Lightly grease and line a 23cm round cake tin. Pre heat oven to 180C.
2) Beat egg yolks and sugar until thick and creamy. Add about 2 tablespoons of water to this if it is grainy and too thick.
3) Sift flour and baking powder and fold into the beaten egg yolks.
4) Fold in the cooled melted butter, orange rind and juice.
5) Whip egg whites until stiff peaks form. Fold into batter.
6) Place mixture into tin and smooth. Bake for 40 minutes. Remove from oven, and leave in tin while you prepare the syrup.
Orange and Rosewater syrup
1/2 cup sugar
2 teaspoons rosewater (not essence)
3 whole cardamom pods
2 cinnamon quills
2 whole cloves
1) Using a vegetable peeler, peel the orange peel from one orange and slice into thin strips. Or I use a tool called a citrus zester it is quicker
2) Add zest strips to a small pot and cover with water, boil until slightly soft.
3) Drain pot, and add sugar, juice, spices and rosewater, include the zest strips.
4) Boil until thick and syrupy, swirl pot gently to ensure that the srup doesn't catch to the pot.
5) Pierce the cake with a skewer, and pour over the warm cake with the hot syrup. Arrange zest strips and quills on top of the cake. Serve warm with fresh raspberries, cream or icecream.
Enjoy! Happy Baking