Orange cake:
1 box NOMU MiniMakes Vanilla Cake Batter Mix
2 large eggs
80g unsalted butter, melted and cooled
1/4 cup full-cream yoghurt
2 tbsp (30 ml) orange juice
Zest of 2 oranges
Orange syrup:
1/3 cup orange juice
1/2 cup icing sugar
Preheat your oven to 160°C and line a 20cm round tin with baking paper.
Whisk the eggs until frothy, then mix in the melted butter, yoghurt, orange juice and orange zest until well combined. Add the cake mix and whisk to form a smooth batter.
Transfer the batter to the prepared tin and bake for 25-30 minutes or until a skewer inserted into the center of the cake comes out clean.
While the cake is baking, prepare the orange syrup. Combine the orange juice and icing sugar in a small pot and stir over medium heat until the mixture comes to a boil and a sticky syrup forms.
Poke a few holes into the cake with a skewer as soon as it comes out the oven and pour the warm orange syrup over the top. Allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack.
Tip: It’s important that both the syrup and cake are warm as it helps the cake to better absorb the syrup.
Orange cake:
1 box NOMU MiniMakes Vanilla Cake Batter Mix
2 large eggs
80g unsalted butter, melted and cooled
1/4 cup full-cream yoghurt
2 tbsp (30 ml) orange juice
Zest of 2 oranges
Orange syrup:
1/3 cup orange juice
1/2 cup icing sugar
Preheat your oven to 160°C and line a 20cm round tin with baking paper.
Whisk the eggs until frothy, then mix in the melted butter, yoghurt, orange juice and orange zest until well combined. Add the cake mix and whisk to form a smooth batter.
Transfer the batter to the prepared tin and bake for 25-30 minutes or until a skewer inserted into the center of the cake comes out clean.
While the cake is baking, prepare the orange syrup. Combine the orange juice and icing sugar in a small pot and stir over medium heat until the mixture comes to a boil and a sticky syrup forms.
Poke a few holes into the cake with a skewer as soon as it comes out the oven and pour the warm orange syrup over the top. Allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack.
Tip: It’s important that both the syrup and cake are warm as it helps the cake to better absorb the syrup.
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