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Individual Orange Syrup Cakes

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“These dessert cakes are from a wonderful dessert cookbook from New Zealand given to me by friend Jen T from Zaar. I haven't allowed for standing time in preparation time, because overnight would be best.”

Ingredients Nutrition


  1. Preheat the oven to 180 deg C (350 F) or 170 deg C fan forced (325 F).
  2. Measure sugar, oil, eggs and zest into a food processor and blend until pale and creamy.
  3. Add orange juice and vanilla and process again, then add salt and flour, process just enough to make a fairly smooth batter.
  4. Divide the batter evenly between six non stick sprayed muffin tins or other moulds and bake for 12-15 minutes or until the cakes are golden brown.
  5. While cakes cook prepare the syrup by mixing the hot water, sugar and zest together in a small microwave bowl and heat for about 3 minutes on high, stirring occasionally, until the mixture boils and the sugar dissolves.
  6. Remove cakes from the oven, stand for 2-3 minutes before inverting onto a plate and removing the tins.
  7. Drizzle syrup evenly over the hot cakes, about 2 tablespoons per cake.
  8. Leave standing an hour, or overnight if possible, before cutting and serving with whipped cream or ice-cream.

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