Photo: David Holifield
Orange & saffron syrup cake
10 ingredients
20 min
CUTS INTO 8 SLICES
openrecipes
The citrus syrup makes for a wonderfully moist cake - great for afternoon tea or a dinner-party dessert
Estimated Nutrition (whole recipe, rough)
863
Calories
38g
Protein
21g
Fat
129g
Carbs
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Hazelnut | not in our table | 0 |
| Semolina | not in our table | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100g skinned hazelnuts , ground
- 50g semolina or polenta
- 175g golden caster sugar
- 1½ tsp baking powder
- 2 large oranges
- 4 medium eggs
- 200ml light olive oil
- generous pinch saffron threads
- 85g icing sugar
- Greek yogurt or crème fraîche and orange segments to serve, optional
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes