A very quick and easy recipe as tonight has been a bit of a rush trying to do my Pilates class, dinner and a blog post in time for the Game of Thrones finale!
I posted my Lemon Drizzle Cake Recipe a few months ago and it has become a staple in this house. When the basics of a recipe are tasty and reliable, it is always fun to have a play around with it and I wanted to see if this cake would work as well with oranges in place of lemons.
I am happy to report back that it is just as moist and tasty, although next time I would probably use a second orange to zest in order to up the orange flavour of the cake, so I have included this amendment below.
175g of butter, at room temperature
275g of granulated sugar (100g of this is for the drizzle)
1-2 large oranges (you will need the zest of both and the juice of one)
200g of self-raising flour
Half a teaspoon of baking powder
How to make it
- Begin by greasing your loaf tin and preheating your oven to 180°C, Gas Mark 4
- In a mixing bowl, cream together the butter and 175g of the sugar
- Zest both of your oranges and add the zest and juice of half of one of them to the mixing bowl
- Mix in the flour, baking powder and eggs and mix well
- Pour this batter into the loaf tin and bake for about 35 minutes until it is golden brown
- Once cooked, remove from the oven and leave to cool
- While your cake is cooling, make your orange drizzle by combining the juice of your second orange half and the remaining 100g of sugar
- Turn your cake out onto a chopping board or wire rack and pierce the top of it with a small skewer or tooth pick several times
- Carefully spoon over the orange sugar drizzle, making sure the whole cake is covered and it starts to drip down the sides too
- Allow enough time for the sugar drizzle to crystallise then cut into slices
- I served mine with some crystallised orange and lemon slices to make it look pretty