Cake with orange, raisins and walnuts

This is a syrupy cake with intense and delicious flavor! The combination of materials gives to the cakes an amazing orange flavor and aroma from the Tia Maria. Furthermore, it needs to be mentioned that the syrupy cake’s taste become better after a day in the refrigerator. So what is left over from the cake can be stored in the refrigerator. 

Cake with orange, raisins and walnuts


100g spry
200g sugar
3 eggs
225g self-rising flour
1 teaspoon baking powder
150g yoghurt
Zest from the peel of an orange
80g raisins
50g coarsely chopped walnuts

For the syrup
100g sugar
50 ml water
30 ml liqueur Tia Maria
Zest from half an orange peel
Juice from half orange


1. Preheat the oven to 170 degrees in the air. Then spread a greaseproof paper on an oblong baking pan. In the mixer add the spry with the sugar and eggs. Beat until the mixture turns white and fluffy, for about 2 minutes.

2. Pour the bucket flour, baking powder, yogurt, and zest from the orange peel and beat for another 2 minutes. Mix the raisins and the nuts into the mixture with a spoon.

3. Pour the mixture into the prepared pan and bake for about 35 minutes. Remove the cake from the oven and leave it to cool down.

4. In a small saucepan, add the sugar, water, liqueur, zest of the peel and juice. Put the pan over high heat for 2 minutes and stir until the syrup boil vigorously and sugar to melt.

5. Remove from heat and pour this cold cake, which we have passed on uncritically in the pan with a knife so that the syrup penetrate more easily everywhere on the cake. Allow to cool completely, pass again a knife in his lap, remove it from the pan and place it in an oblong serving platter.