As much as I love a lemon drizzle cake, I do prefer a delicious orange drizzle cake. I first tried this recipe out, when I was desperate to do some baking and needed to use up two oranges that I’d already used the zest for, so I decided to do a bit of experimenting and came up with this deliciously moist, scrummy cake, perfect for an afternoon treat . . .
HOW TO MAKE YOUR OWN ORANGE DRIZZLE CAKE
To make the cake you will need –
* 200g Caster sugar
* 200g Margarine or butter + extra for greasing
* 2 Oranges zest only
* 3 Eggs
* 200g Self raising flour + extra for dusting
For the drizzle you’ll need –
* 2 Oranges, juice only
* 75g Caster sugar
Step one – Preheat your oven to 180ºC.
Step two – Grease and dust a 20 centimetre loose bottom cake tin.
Step three – To make the sponge beat the margarine/butter and sugar together until light and fluffy.
Step four – Gradually add in the eggs one at a time, whisking after each addition until they’re fully incorporated.
TIP – If the mixture starts to curdle add in a bit of the flour to counteract this.
Step five – Fold in the flour and then add the orange zest.
Step six – Pop in the oven for 20-25 minutes or until a skewer inserted comes out clean.
Step seven – Whilst the cake is in the oven make the drizzle, to do this juice two oranges and pop the juice in a saucepan with the caster sugar, on a medium heat until it has dissolved. Set aside.
Step eight – Once the cake has cooked and is out of the oven, pierce the cake all over with a knife or skewer and pour over the drizzle.
TIP – You can either take the cake out of the tin before adding the drizzle, or I prefer to leave the cake in the tin (a little less messy!) on a baking tray.
Step nine – Leave the cake to completely cool.