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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 27 Jac and Shaz: Spiced Orange Cakes with Citrus Syrup

Watch MKR on TV2 and TVNZ OnDemand

Prep: 40 mins                                    

Cook: 30 mins                                   

Makes: 12



  • 2 limes
  • 220g (1 cup) caster sugar
  • Lemon segments and toasted slivered almonds, to serve


Spiced Syrup

  • 300g caster sugar
  • 350ml water
  • 2 cinnamon sticks, broken
  • 2 star anise
  • 1½ tbs fennel seeds
  • 1 tbs honey
  • Peel from 1 orange



  • 125g butter, softened
  • 165g (¾ cup) caster sugar
  • 2 eggs
  • 1 orange, zested
  • 2 tbs orange juice
  • 225g (1½ cups) self-raising flour


Cream Topping

  • 250g cream cheese, at room temperature
  • 125g plain Greek yoghurt
  • ¼ cup icing sugar
  • Zest and juice of ½ lemon



  1. Preheat oven to 180C. Grease 12 holes of a muffin pan (80ml capacity) and line bases with baking paper.
  2. To make syrup, stir all ingredients in a saucepan over medium heat until sugar dissolves. Simmer for 10 minutes or until thickened. Cool, then strain through a fine sieve into a jug.
  3. Lightly peel limes, being careful not to include any pith. Cut peel into thin strips. Stir zest, sugar and 250ml (1 cup) water in a saucepan over low heat until sugar dissolves. Increase heat to medium-high and boil, without stirring, for 5 minutes. Pour into a bowl and cool completely. Remove zest strips and place on a tray lined with baking paper to dry. Discard syrup.
  4. To make cakes, beat butter and sugar with an electric mixer until pale and fluffy.
  5. Add eggs, one at a time and beating between additions, until combined. Stir in orange zest, orange juice and flour.
  6. Divide mixture among prepared pan holes. Bake for 15 minutes or until golden brown and a skewer inserted into the centre of the cake comes out clean.
  7. Using a skewer, lightly pierce holes in cakes. Pour over syrup, then, once cooled, turn out of pan.
  8. To make cream topping, beat all ingredients with an electric mixer until smooth and combined.
  9. Spoon topping onto cakes, then decorate with lemon wedges, candied zest and almonds. Serve.