Orange Drizzle Cake
Over a year ago
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Ingredients
- 225 g Unsalted butter. softened
- 225 g Caster sugar
- 4 large eggs
- 225 g self raising flour
- 1 finely grated orange zest
- 1 ½ cups Orange juice
- 80 g Caster sugar
- t tbs .Orange Rind. Grated
Accompaniment
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Description
Great with a cup of tea or after a meal served with ice-cream.
Method
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1
Heat oven to 180C / gas 4. Beat together the butter and the sugar until pale and creamy. Add the eggs, one at a time, mixing through. Sift in the flour, add the orange zest and mix well until combined.
Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spatula.
Bake for 45-50 mins until a skewer inserted into the centre comes out clean.
While the cake is cooling in its tin, mix together the orange juice and sugar to make the drizzle.
Prick the warm cake all over with a skewer and pour over most of the drizzle. Add a little icing sugar to the remainder of the drizzle and pour over the top of the cake. Sprinkle over the grated orange rind and allow the tin to completely cool. Remove to serve.
Chef's Tips
Try lemons instead of the oranges for a lovely sharp taste.
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