Orange Drizzle Cake
Zesty moist and delicious orange flavoured sponge with an orange juice syrup.
Servings: 10 Slices
Calories: 436kcal
Equipment
- Hand Mixer
- loaf tin
Ingredients
Cake
- 250 g Unsalted Butter
- 250 g Caster Sugar
- 250 g Self Raising Flour
- 4 Large Eggs
- 2 tsp Orange Extract OR 2 teaspoons of orange zest
Drizzle
- 80 ml Orange Juice
- 75 g Caster Sugar
Decorations
- 2 tsp Water or Orange Juice
- 50 g Icing Sugar
- Orange Zest
Instructions
- Preheat your oven to 170°C, then grease and flour your tin or line it with baking paper
- In a large bowl beat the sugar and butter until light and creamy
- Add in the flour, eggs and orange extract and bet until you have a smooth batter and all the ingredients are combined
- Pour the batter into your tin and bake for 45-55 minutes. Check it after 45 minutes to make sure it doesn't burn
- While the cake is baking, mix your drizzle ingredients in a bowl and set it aside
- Once the cake is baked, take a skewer and poke holes on the cake and then use a spoon to pour the drizzle over the cake whilst it is still in the tin
- Leave the cake to cool completely before taking it out of the tin
- To make the icing mix the sugar with the water or orange juice until you have a runny smooth mixture. Pour it over the cake and decorate with the orange zest. Make sure to place the cake on a cooling rack with a large plate underneath it in order to minimize the mess when pouring the icing on it.
Notes
This cake can be stored in an airtight container and will last for up to 5 days.