Julie Goodwin'S Orange Syrup Cake

• 250 g butter
• 200 g caster sugar
• 1 tablespoon grated orange zest
• 4 eggs
• 1 2/3 cups self raising flour
• 1 teaspoon ginger powder
• syrup
• 1 cup caster sugar
• 1 cup fresh orange juice

1. Beat the butter and sugar until fluffy and light. Add the zest and eggs one at a time, beating well after each addition.
2. Sift the flour and ginger. Fold into the creamy mix.
3. Pour batter into a greased and lined 26 cm spring form tin.
4. Bake at 150oC for 50-60 minutes (or until cooked when tested).
5. Meanwhile, when the cake is cooking: place the syrup ingredients in a saucepan. Dissolve the sugar over a low heat. Increase the heat to high and bring to a boil. Skim off any scum that arises. Reduce heat slightly and simmer for 10 minutes (you should have just over a cup of syrup).
6. Remove the cake from the oven when cooked, pierce the top of the cake all over with a skewer, carefully pour the syrup all over the cake. Leave to cool completely.
7. Remove the cake from the pan and slice into wedges.

butter, caster sugar, orange zest, eggs, flour, ginger powder, syrup, caster sugar, orange juice

Taken from www.food.com/recipe/julie-goodwins-orange-syrup-cake-507086 (may not work)