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. ---------------------------------------------------------------------------
Nutrition
Ingredients
