Orange drizzle cake

Orange drizzle cake


With a drippy orange glaze, this lovely orange drizzle cake is perfect for morning or afternoon tea.

The ingredient of Orange drizzle cake

  1. 1 thin-skinned orange (preferably seedless Valencia), plus zest of 1 large orange to garnish
  2. 250g unsalted butter, melted
  3. 2 cups (300g) self-raising flour
  4. 2 cups (440g) caster sugar
  5. 4 eggs
  6. 2 tbsp (40g) unsalted butter, softened
  7. 1 1/2 cups (225g) icing sugar, sifted
  8. Juice of 1/2 orange
  9. Squeeze of lemon juice

The instruction how to make Orange drizzle cake

  1. Preheat the oven to 170C. Grease a 11cm x 24cm loaf pan.
  2. Chop orange (including skin) into small pieces. Discard any seeds. Process in a food processor until finely chopped. Add butter, flour, caster sugar and eggs, then process until mixture is light and smooth. Pour into pan. Bake for 40 minutes until the cake is golden and a skewer inserted in the centre comes out clean. Leave in the pan for 5 minutes, then turn out onto a wire rack and cool completely.
  3. Meanwhile, for the icing, place butter in a saucepan over low heat. Add icing sugar and orange and lemon juices. Stir until you have a soft icing. Cool slightly, then drizzle over cake, allowing it to drip down the sides. Garnish with zest and serve.

Nutritions of Orange drizzle cake

calories: 787.027 calories
calories: 33 grams fat
calories: 21 grams saturated fat
calories: 112 grams carbohydrates
calories: 85 grams sugar
calories: 8 grams protein
calories: 200 milligrams cholesterol
calories: 304.59 milligrams sodium
calories: NutritionInformation

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