Try this Whole Orange Syrup Cake recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 180c. and butter a 24cm. non-stick, springform cake tin. Wash the oranges and place the oranges in a saucepan of water. Bring to the boil and simmer gently for 1 hour. When cool, puree in a food processor until smooth. Cream the butter and sugar until light and fluffy, then add eggs one at a time, and beating well after each addition. In a separate bowl, mix the flour, ground almonds, slivered almonds and baking soda. Add half the flour mixture to the creamed butter mixture then add half the buttermilk, mix well. Repeat, using all the ingredients, then add the orange puree and vanilla and mix gently. Pour the mixture into the prepared cake tin and bake at 180c. for 60 minutes. The cake is cooked when it is golden brown and bounces back when gently pressed in the centre. Meanwhile, make the syrup. Heat the sugar and juice together stirring all the time to dissolve the sugar. Bring to the boil and cook for 5 minutes. Add the marmalade and stir to dissolve. Spoon or brush the syrup over the cake while still in the tin. Remove the cake from the tin and serve with some clotted cream or rum raisin ice cream. Per serving: 3009 Calories (kcal); 203g Total Fat; (58% calories from fat); 28g Protein; 295g Carbohydrate; 447mg Cholesterol; 1942mg Sodium Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 3 Fruit; 39 Fat; 15 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (1530g) | ||
Recipe Makes: 1 | ||
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Calories: 4420 | ||
Calories from Fat: 1689 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 187.7g | 250 % | |
Saturated Fat 105.9g | 529 % | |
Monounsaturated Fat 57g | ||
Polyunsanturated Fat 11.8g | ||
Cholesterol 439.8mg | 135 % | |
Sodium 2710.9mg | 93 % | |
Potassium 1503.7mg | 40 % | |
Total Carbohydrate 693g | 204 % | |
Dietary Fiber 12.4g | 50 % | |
Sugars, other 680.5g | ||
Protein 23g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4420
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