Orange Cake with Syrup

This orange cake with syrup is an unexpected delight for anyone who is a citrus lover. It's perfectly moist and plates beautifully with its glaze.

Cake:
3 eggs
1 cup Monk Fruit Sweetener with Erythritol (Granular)
1½ cups cups all-purpose flour, unbleached
1½ cups cups cake flour
3 Tbsp. butter
¾ cup milk

Syrup:
1 cup water
1½ cups Monk Fruit Sweetener with Erythritol (Granular)
1 Tbsp. butter
1 cup orange juice, freshly squeezed

To Serve:
Monk Fruit Sweetener with Erythritol (Powdered), for dusting
fresh cream
candied orange slices

Preheat oven to 340°F (170°C/150°C fan, Gas Mark 3). Grease an 8" round baking dish.

Make the Cake:
Cream the butter and eggs together. Add the dry ingredients.

Melt the milk and butter together, then add to the mixture. Pour into the prepared dish and bake for 30 minutes.

Make the Syrup:
In a saucepan, boil the ingredients together. Pour over the hot cake.

Dust with icing sugar, decorate with orange slices, then cut into squares and serve with fresh cream.

Makes 8 servings.