It was Sunday morning, I was considering what to bake and as usual, didn’t really know what I fancied. I wanted to try something different, and when the thought occurred to me that if you can have a lemon drizzle cake, why not other fruit drizzle cakes, I immediately settled on an orange one. I love oranges, and can’t believe I didn’t think of this before, but am glad I tried it!
I was so pleased that I realised I needed to share this recipe with everyone, and if you’re just excited about this recipe as I am, scroll all the way down to bake it now!
After my cake epiphany, I immediately went out to buy oranges, and also agreed to bring my efforts to Mum & Dad’s house, as dessert for a family Sunday Roast (no pressure!), so I really needed it to turn out well. I based the recipe on a lemon version, adding a bit more orange to make sure the flavour came out in the sponge. I have to say, the end result was delicious! I might even prefer orange drizzle cake to lemon drizzle, and as second slices were had even after a hefty portion of roast dinner, I think I can safely say I’m not the only one!
The sponge is light and fluffy, and by piercing the cake to allow the drizzle to soak into it while it’s still hot, the texture is really moist and full of orangey flavour. The combination of orange juice in the drizzle and orange zest in the sponge means double the flavour going into the cake, though you could always sprinkle some extra zest on top of the cake for extra orange flavour punch!
This cake is light, elegant and would be perfect at a summer garden party, as part of afternoon tea, or any time you fancy, really! Trust me, you need to try this cake, so have a bake, and let me know what you think – I’d love to hear your feedback!
Orange drizzle cake recipe
Cooking time 40 mins
You will need:
6oz/170g caster sugar
6oz/170g self-raising flour
2 large eggs
Zest of 2 oranges
1 tsp baking powder
For the drizzle topping:
3oz/85g caster sugar
Juice of 1 orange
Preheat the oven to 180˚C.
Grease a loaf tin with butter, then sprinkle in flour to coat the butter and create a non-stick surface.
Cream the butter and caster sugar together, then whisk in the eggs, milk and orange zest.
Sieve in the flour and baking powder, and mix well to form a batter.
Pour the batter into the tin, and bake for 40 minutes, or until dark golden and springy to touch.
While the cake is baking, mix together the drizzle ingredients. Add the orange juice to the sugar, 1 tbsp at a time, as you may not need quite all of it! You’re looking for a runny consistency where you can still see the sugar grains.
Set it to one side ready to pour on top of the cake.
When the cake is done turn it out onto a plate or cake stand (you can check by inserting a knife or skewer into the centre, and if done, it should come out clean).
Before the cake cools, prick over the surface with a thin skewer or cocktail stick, and pour over the drizzle to sink into the sponge.
Sprinkle a little extra caster sugar over the top, and allow the cake to cool before serving.