Individual Orange Syrup Cakes

These dessert cakes are from a wonderful dessert cookbook from New Zealand given to me by friend Jen T from Zaar. I haven't allowed for standing time in preparation time, because overnight would be best.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 6 CAKES

• 1  cup sugar
• 1⁄2 cup  oil
• 2  large eggs
• 1  medium orange, finely grated zest
• 1⁄2 cup  orange juice, freshly squeezed
• 1  teaspoon vanilla essence
• 1⁄2 teaspoon salt
• 1 1⁄2 cups self raising flour

• ORANGE SYRUP

• 3⁄4 cup hot water
• 3⁄4 cup sugar
• 1⁄2 orange, zest of, finely grated

Directions

1. Preheat the oven to 180 deg C (350 F) or 170 deg C fan forced (325 F).
2. Measure sugar, oil, eggs and zest into a food processor and blend until pale and creamy.
3. Add orange juice and vanilla and process again, then add salt and flour, process just enough to make a fairly smooth batter.
4. Divide the batter evenly between six non stick sprayed muffin tins or other moulds and bake for 12-15 minutes or until the cakes are golden brown.
5. While cakes cook prepare the syrup by mixing the hot water, sugar and zest together in a small microwave bowl and heat for about 3 minutes on high, stirring occasionally, until the mixture boils and the sugar dissolves.
6. Remove cakes from the oven, stand for 2-3 minutes before inverting onto a plate and removing the tins.
7. Drizzle syrup evenly over the hot cakes, about 2 tablespoons per cake.
8. Leave standing an hour, or overnight if possible, before cutting and serving with whipped cream or ice-cream.