Orange, Lavender and Almond Syrup Cake with Crème Fraiche

Maria Elia's nutty cake is drenched with a sticky floral syrup with spicy cinnamon
By Maria Elia
Orange, Lavender and Almond Syrup Cake with Crème Fraiche
  • Rating:
  • Serves: Makes 1 x 20cm cake
  • Cook Time: 1 hour 25 minutes
  • Prep Time: 25 minutes
  • Effort: medium


For the cake

  • 250 g butter
  • 200 g caster sugar
  • finely grated zest and juice of 2 oranges
  • 4 eggs
  • 50 g plain flour
  • 2 tsp baking powder
  • 250 g semolina
  • 200 g ground almonds
  • 120 g Greek yogurt

For the syrup

  • finely grated zest and juice of 4 oranges
  • 8 tsp dried lavender
  • 1 litres water
  • 2 cinnamon sticks
  • 560 g sugar


1. For the cake: preheat the oven to 170C/gas 3. Grease and line the base of a 20cm springform cake tin.

2. Cream the butter, sugar and orange zest until pale. Beat in the eggs one at a time. Sift in the flour and baking powder. Fold through the orange zest, semolina and almonds. Add the orange juice and yogurt, stirring gently until combined. Pour into the prepared tin and cook for about 1 hour or until firm to the touch and a skewer comes out clean when inserted into the centre.

3. For the syrup: put all the ingredients into a pan over a low heat and slowly bring to the boil, stirring. Reduce the heat and simmer for 20 minutes or until syrupy.

4. Remove the cake from the oven and pierce all over with a skewer. Pour half the hot syrup over the warm cake and leave to cool.

5. Drizzle the cake with the remaining syrup and serve with a large spoonful of crème fraiche.

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