Orange Cake with Toffee Syrup

1 orange, peeled, chopped, seeds removed
200g butter, melted and cooled
1 teaspoon finely grated orange rind
1 1/2 cups caster sugar
3 eggs, lightly beaten
2 cups self raising flour, sifted

SYRUP
1 cup caster sugar
1/2 cup orange juice
1/4 cup marmalade

Preheat oven to 180 C (160 C fan forced).  Grease a 9 cm (deep), 20 cm (base) cake pan.

Process orange until pureed.  Add butter, sugar, orange rind and eggs.  Process until combined.  Add flour.  Pulse until just combined.  Pour mixture into prepared pan.  Bake for 1 hour until a skewer inserted in the centre of the cake comes out clean.  Cover loosely with foil during cooking if over browning.  Cool in pan.

Make the syrup.  Combine sugar and 1/2 cup cold water in a saucepan.  Stir over low heat until sugar has dissolved.  Increase heat to high, bring to the boil.  Simmer, without stirring, for 20 to 25 minutes until light golden.  Remove from heat.  Add orange juice. Stir to combine.  Return to heat.  Add marmalade.  Stir until smooth.  Transfer to a heatproof jug. Set aside to cool.

Turn cake out onto a plate.  Prick cake all over with a skewer.  Pour the syrup over the cake.

Lime Syrup Cake

Lemons can be substituted for limes.

125g butter, chopped
3 eggs, beaten
3/4 cup milk
1 1/2 cups self raising flour
1 1/4 cups caster sugar

Lime syrup
1/2 cup lime juice
1/2 cup white sugar


Preheat oven to 180 degrees (fan forced).  Lightly grease and line a 23 cm springform cake pan.

Melt butter in a saucepan over medium heat.  Transfer to a bowl.  Add eggs and milk.  Stir until combined.

Combine flour, sugar and coconut in a bowl.  Add milk mixture.  Stir to combine.  Spread mixture into pan.  Bake for 40 to 50 minutes or until a skewer inserted comes out clean.

Make lime syrup.  Combine lime juice and sugar in a saucepan over medium heat.  Bring to the boil.  Reduce heat to low and simmer for 5 minutes or until syrupy. 

Make holes over surface of cake by inserting skewer to help the syrup sink into the cake rather than running down the sides.  Pour hot lime syrup over hot cake.  Allow cake to cool in pan before releasing side of pan.  Cut into slices and serve. 

Caramel Sauce

125g butter
1 cup firmly packed brown sugar
3/4 cup reduced cream

Melt butter in a heavy saucepan.
Add sugar and stir over low heat until dissolved.
Increase heat and boil for 3 minutes.
Remove from heat and when bubbles subside, carefully
stir in cream.
Makes about 1 1/2 cups.