Orange Drizzle Cake Recipe

A completely new recipe for me here.  I saw the recipe in Olive magazine while on holiday and scribbled down the list of ingredients on a post it note.  I never manage to write down instructions other than the temperature and cooking time so, as usual, I winged it.  Occasionally I manage to scribble down a word or two of instruction like “mix”, “boil” or “melt” and an arrow but it is rare!  If I were organised I’d remember where I saw recipes or tear them out or something but organised I definitely am not!  Despite making it up as I went along I am very pleased with this.  It’s lovely, sticky, orangey and moist but you can still hold a slice in your hand to eat it.  I thought it looked a little boring on its own so I added a glace icing to give it a little boost. 

Orange Drizzle Cake

For the cake:
110g butter, softened
180g golden caster sugar
2 large eggs
zest of 1 orange, grated
180g plain flour
2 tsp baking powder
4 tbsp milk
For the syrup:
juice of 2 oranges*
3 tbsp lemon juice
100g golden caster sugar
For the icing:
2 heaped dessert spoonfuls of icing sugar
1 spoonful of lemon juice

– Heat the oven to gas mark 4.  Grease and line a large loaf tin** with baking paper. 
– Cream together the butter and the sugar until light and fluffy. 
– Beat in the eggs and orange zest. 
– Fold in the flour and baking powder then add the milk and mix well. 
– Pour into the prepared tin and bake for 50 minutes. 
– Put all of the syrup ingredients in a pan and bring to a gentle boil for a five minutes.  Do not let it boil over!
– To check if the cake is ready test with a skewer and if the skewer comes out clean then stab with the skewer all over.
– Keeping the cake in the tin pour the syrup over it a bit at a time and leave it for at least an hour until all of the liquid is absorbed. 
– Remove the cake from the tin and put on a plate. 
– Mix the lemon juice and icing sugar together until it reaches a smooth, runny consistency and either drizzle over the cake with a spoon or fill a small plastic bag with the icing and then cut the corner off it.  Zig zag back and forth until the desired effect is reached. 

*I take the zest off the second orange as well and store it in a bag in the freezer for use in another recipe. 
** I think my loaf tin might be a 2lb one but I have two and one is tiny and the other large.  Any large loaf tin would do I think.


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