A light and refreshing cake made by baking cake batter prepared with orange zest and juice, then pouring orange syrup over it. It's enjoyed just as much at breakfast tables as at teatime.
Whisk the eggs and sugar; add the vegetable oil, orange juice and zest. Fold in the flour and baking powder.
Pour the batter into a greased pan; bake in a preheated oven until a toothpick comes out clean.
Heat the orange juice and sugar over low heat until the sugar dissolves.
Slowly drizzle the warm syrup over the hot cake fresh from the oven, and let it soak in.
Allergen: contains wheat flour (gluten) and egg. Important: Pour the syrup over the cake while the cake is still hot and the syrup is cold; if both are the same temperature the syrup won't soak into the cake enough.
Only grate the orange's outer orange zest; if you grate the white pith too, the cake can turn bitter.
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