Mary Berry’s Crunchy Orange Syrup Loaf

Mary Berry's Crunchy Orange Syrup Loaf
Wow, what a tasty cake – and really easy too. It’s a basic cake mix with 1 orange, even the syrup didn’t need heating before pouring over the cake (and I resisted prodding the cake with holes). The recipe says prepare 2 x 1lb tins, but I used 1 x 2lb tin.

  • 100g softened butter
  • 175g self-raising flour (I used light brown)
  • 1 level teaspoon baking powder
  • 175g caster sugar
  • 2 large eggs
  • 4 tablespoons of milk (or soya milk)
  • finely grated rind of 1 orange

Topping

  • Juice of 1 orange
  • 100g granulated sugar
  1. Pre-heat oven to 180c / fan 160c / gas4. Lightly grease and line two 450g/1lb tins
  2. Measure all cake ingredients into a large bowl and beat well for 2 minutes. Divide mix between the two tins and level the surface
  3. Bake in the pre-heated oven for 30 minutes (I added another 5 minutes as the cake wasn’t quite springing back)
  4. While the cakes are baking, make the crunchy topping. Measure the orange juice and sugar into a small bowl and stir to mix. Spread the mix over the baked loaves while they are still hot, then leave to cool completely in the tins.
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