Individual Orange Syrup Cakes

6 CAKES

• 1 cup sugar
• 1/2 cup oil
• 2 large egg
• 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. 1

   Preheat the oven to 180 deg C (350 F) or 170 deg C fan forced (325 F).

2. 2

   Measure sugar, oil, eggs and zest into a food processor and blend until pale and creamy.

3. 3

   Add orange juice and vanilla and process again, then add salt and flour, process just enough to make a fairly smooth batter.

4. 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. 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. 6

   Remove cakes from the oven, stand for 2-3 minutes before inverting onto a plate and removing the tins.

7. 7

   Drizzle syrup evenly over the hot cakes, about 2 tablespoons per cake.

8. 8

   Leave standing an hour, or overnight if possible, before cutting and serving with whipped cream or ice-cream.