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.
Preheat the oven to 180 deg C (350 F) or 170 deg C fan forced (325 F).
Measure sugar, oil, eggs and zest into a food processor and blend until pale and creamy.
Add orange juice and vanilla and process again, then add salt and flour, process just enough to make a fairly smooth batter.
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.
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.
Remove cakes from the oven, stand for 2-3 minutes before inverting onto a plate and removing the tins.
Drizzle syrup evenly over the hot cakes, about 2 tablespoons per cake.
Leave standing an hour, or overnight if possible, before cutting and serving with whipped cream or ice-cream.