Orange Drizzle Cake

This dessert is a very fresh and tasty option. I love this light fluffy sponge. If desired you can bake the mixture in a 2lb loaf tin but you will need to adjust the cooking time (approx 50-60mins at 160C)

 

 

Cake Mixture:

225g/8oz butter

225g/8oz caster sugar

Zest of 2 oranges

4 large eggs

250g/9oz self raising flour

(or plain flour with 1 teaspoon of baking powder)

 

Topping:

3 tablespoons icing sugar

Juice of 1 orange

 

Preheat the oven to 180C/350F/Gas Mark 4

Soften the butter and beat in a large mixing bowl with the sugar.

Stir in the orange zest at this stage also.

 

When this mixture is creamy and fluffy add in the eggs and the flour.

If you find the mixture is a little tight you can add a dessertspoon of milk to loosen it up.

 

Transfer to an 8 inch/20 cm deep cake tin (Cook for 45-55 minutes)

Or two sandwich tins if you prefer.

Bake for up to 25-30 minute or until a skewer inserted in the centre comes out clean. Allow to cool.

 

Fill the centre of the cake with freshly whipped cream and sliced oranges

 

Make up the topping.

Mix the orange juice with the icing sugar and drizzle over the top of the cake.

If the drizzle is not loose enough in consistency add a tiny amount of hot water and beat that into the mixture to achieve a running consistency.

 

 

Additional Fillings:

Lemon Curd

Orange Butter Cream (2oz butter, 4oz icing sugar, zest of 1 orange-all beaten together)

Raspberry jam

Chocolate ganache (Dark chocolate whisked with boiled cream to make thick frosting)

Add cocoa powder to the flour for a chocolate alternative.