Greek · Dessert
Orange Syrup Cake
A Greek semolina-flecked sponge soaked in a cinnamon-scented orange syrup, known as portokalopita's cousin in cake form, baked until fragrant and then drenched while still warm so the syrup sinks deep into the crumb.
$1
15 minsPrep
32 minsCook
62 minsTotal
EasyLevel
Nutrition per serving
340Calories
6.8gProtein
13.9gFat
48.2gCarbs
28gSugar
1.7gFiber
195mgSodium
83mgChol
1.8gSat Fat
128mgPotassium
47mgCalcium
1.2mgIron
0.2mcgVitamin B12
14.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Retsina
local
Greek Coffee (Frappe)
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 170C and grease and line a 10cm/4 inch round cake tin.
2
Whisk the egg and sugar together until pale and slightly thickened, about 2 minutes.
3
Beat in the vegetable oil, orange zest and Greek yogurt until smooth and emulsified.
4
Sift the semolina, flour and baking powder over the wet mixture and fold through gently until just combined with no dry streaks.
5
Pour the batter into the prepared tin and bake for 30-33 minutes, until a skewer comes out clean and the top springs back.
6
While the cake bakes, simmer the orange juice, sugar and cinnamon in a small pan for 4-5 minutes until syrupy and reduced by about a third, then discard the cinnamon stick if using a whole one.
7
As soon as the cake comes out of the oven, prick the top all over with a skewer and spoon the warm syrup slowly over it, letting it soak in fully.
8
Cool completely in the tin on a wire rack before turning out and slicing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22g22g Semolina, fine
- 28g28g All Purpose Flour, sifted
- 3g3g Baking Powder
- 44g44g Egg, beaten
- 30g30g Sugar White
- 22g22g Vegetable Oil
- 18g18g Orange, zested
- 20g20g Greek Yogurt
- 35g35g Orange, juiced, for syrup, 1
- 20g20g Sugar White, for syrup, 1
- 15g15g Water, for syrup, 1
- 1g1g Cinnamon Ground, for syrup, 1
