Bejewelled Orange Syrup Cake and Long Weekends


Long weekends are the perfect mix of food, drink and good company in my house. A little too much merriment however, always leaves you sluggish on the last day. Today is that day.

After excesses of gossip, laughing and catching up, Monday morning is lazy, slower than your usual Monday.

To remedy this – administer copious amounts of vitamin C (and other delicious things) by enjoying a slice of this cake.

SliceBejewelled Orange Syrup Cake

  • 250g butter
  • ¾ cup sugar
  • 4 eggs
  • 1/3 cup plain flour
  • 2 tsp baking powder
  • Finely grated zest and juice of two oranges
  • 1 ¼ cup fine semolina
  • 2 cups almond meal
  • 120g thick Greek yoghurt
  • 1 cup of almond, pistachio, cranberry and white chocolate trail mix



  • Finely grated zest and juice of 2 oranges
  • 2 cinnamon quills
  • 1 ¼ cups sugar
  • 1 cup water

Preheat the oven to 170°C and grease a 20cm round tin.


Beat the butter and eggs together in an electric mixer until thick and pale. Add in the eggs, beating to combine. Gently fold in the flour and baking powder, followed by the orange zest, semolina, almond meal and orange juice.

My eggs were speckled today, they were so cute!

Pour into your cake tin and scatter the batter with your trail mix. Experiment with your topping and let me know what other jewels you cover your cake in!Mix in the yoghurt, ensuring that it is completely combines (you don’t want veins of yoghurt through the mixture.)

Scrape off the sides of the bowl with a butter knife if ingredients aren’t mixing completely.


You may need to cover your cake half-way through baking. If the jewels are browning too quickly, cover in foil and pop it back into the oven.

Bake for one hour or until skewer inserted into the centre comes out clean. Prick dozens of holes over the surface of the cake in preparation for the syrup. Allow to sit in the tin for 5-10 minutes before removing.

As the cake cools, start on the syrup. Place all ingredients into a saucepan and stir over a Rindlow heat to dissolve the sugar. Simmer at a slightly higher heat so the syrup can thicken for ten minutes, stirring so as not to burn it.

This syrup will make your kitchen smell gorgeous. The mix of the sugar, cinnamon and orange is warm, sweet and intoxicating! When poured on the cake it also gives it a glossy sheen to the jewels you decorated with.

Pour half the syrup on the cake so it is moist and delicious, then pour the other half over the cake when serving.

Norman tried to help with the cake today, he’s a little confused as to why people are home on a Monday. I don’t think dachshunds quite grasp the concept of a long weekend.Norman

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