Orange Syrup Choc Cake

Orange Syrup Cake

This is a luscious citrus syrup-drizzled moist cake – perfect for afternoon tea or a dessert after dinner. You can even keep it refrigerated for up to 3 months in the freezer.

 Preparation time: 20 minutes

Cooking time: 35 minutes

Serves:   8

100 g Q.B.B. Pure Ghee, room temperature

100 g salted butter, room temperature

Grated zest of 2 oranges

180 g caster sugar

3 medium eggs

300 g self-raising flour

180 ml milk

100 g chocolate sprinkles (also known as chocolate rice)


150 ml freshly squeezed orange juice

60 g caster sugar

Grated zest of 1 orange

Grated zest of 1 lemon

Juice of half a lemon juice


  1. Grease a 15 cm X 25 cm loaf tin and line the base with baking paper. Alternatively, line several mini loaf tins or even use muffin tins lined with cupcake cases.
  2. Preheat oven to 180°C
  3. Combine Q.B.B. Pure Ghee, butter, orange zest, sugar, eggs, flour and milk in a medium bowl and beat on low speed with a mixer until ingredients are well combined
  4. Then beat on medium speed until mixture is smooth and has changed to light pale colour.
  5. Stir in chocolate sprinkles.
  6. Pour mixture into prepared tin and bake for 60 – 80 minutes.
  7. While the cake is baking, put all ingredients for the syrup into a small saucepan and bring to a boil until the sugar dissolves. Remove from stove, but keep the syrup warm.
  8. When the cake is baked, pour the prepared warm syrup over the cake.  Let the cake cool completely before slicing.

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