Rhubarb Sour Cream Cake with Orange Syrup - AZALEA
Delight in our Rhubarb Sour Cream Cake with Orange Syrup recipe. A tangy cake infused with rhubarb and topped with zesty orange syrup. Try it today!
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 azaleaoils.com.
Ingredients
- 60g butter, softened to room temperature
- 40ml Azalea Grapeseed Oil, plus a little extra to grease tin
- 200g caster sugar
- 2 eggs
- 165g plain flour sifted with 2 tsp baking powder
- 30g almond meal
- 225g sour cream
- 1 tsp vanilla bean paste
- 1 bunch rhubarb, trimmed to 20cm lengths then each stem cut in half lengthways
- Demerara sugar to sprinkle on top
- Peel from 3 oranges (remove as much of the white pith as possible)
- 220g caster sugar
- 250ml water
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