St Clements Orange Syrup Cake
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at belindajeffery.com.au.
Cooking tools:
- Bundt pan
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Kitchen scale
- Hand mixer
- Spatula
- Saucepan
- Wooden spoon
- Rack
- Fine skewer
- Pastry brush
- Serving platter
- Cake stand
- Grater
- Sifter
- Microplane
- Fine-mesh sieve
- Pitcher
Ingredients
- 300 g plain flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 250g unsalted butter, at room temperature
- 1 cup (220 g) caster sugar
- 3 eggs
- 1 cup (240 g) sour cream
- 1 heaped tablespoon marmalade
- 1 1/2 tablespoons very finely grated orange zest (approx. 2 large oranges)
- 1 1/2 tablespoons very finely grated lemon zest (approx. 2 large lemons)
- 3/4 cup (165 g) caster sugar
- 1/4 cup (60 ml) Grand Marnier or Cointreau
- 1/4 cup (60 ml) freshly-squeezed orange juice, strained
- 2 tablespoons freshly-squeezed lemon juice, strained
- Icing sugar, for dusting
- Glace orange slices or zest, to garnish, optional
- Vanilla bean ice cream or softly whipped cream, for serving
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