Recipe: Orange Syrup Cake with Cardamom Cream

Afternoon Tea, collected around the table for a cuppa and a chat. Sounds like the recipe for a perfect Mother’s Day to me. No expensive gifts, no redundant dust collectors. Just a chat and some quality time spent together over a cuppa with some delicious treats.

The Orange Syrup Cake is moist, crumbly and simple to make. It’s perfect for even inexperienced bakers so try it out for mum this Mother’s Day.

Barker's of Geraldine Orange Syrup Cake


125g butter – cubed, at room temperature
1 cup of caster sugar
2 eggs
300ml of sour cream
1 cup of plain flour
1 cup of self-raising flour
2/3 cup of Barker’s Orange, Barley and Passionfruit fruit syrup
200g of double cream
2 teaspoon of ground cardamom


Preheat a fan-forced oven to 180C and grease and line a 22cm round cake tin with non-stick baking paper.

Using an electric beater or kitchen mixer beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, one at a time, beating until just combined.

Add the sour cream and 1/3 cup of Barker’s Orange, Barley and Passionfruit fruit syrup, reserving the remaining syrup for later use.

Sift the flours into the mixture and stir until just combined. Spoon into the prepared cake tin and smooth the surface. Bake in the oven for 50 minutes or until a skewer inserted into the centre comes out clean.

Meanwhile, place the double cream into a small bowl, add ground cardamom and stir well to combine.

Remove the cake from oven and while hot use a bamboo skewer to prick the top of cake all over, pour over the remaining 1/3 cup of Barker’s Orange, Barley and Passionfruit allowing the cake to absorb the syrup as you go.

Set aside for 15 minutes to cook slightly, remove from tin, cut into slices and serve warm with cardamom cream.

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