I got this recipe from a lovely lady at work who would often bring my colleagues and me orange drizzle cake to say thank you for something we had done for her. When she gave me the recipe I was shocked at how simple it was, I was sure something that delicious had to have a complex set of instructions to create it.

The first time I tried this cake I thought to myself, why do people rave about lemon drizzle cake? Orange drizzle cake is where it’s at! Even a friend of mine who doesn’t like orange flavour loved this cake!

Anyway, the details on how to create this yummy treat are below. Be sure to try it and let me know what you think.

Happy Eating!

Ingredients:

• 4oz butter
• 4oz caster sugar
• Grated peel of 1 large orange
• Juice of 1 large orange
• 6oz self-raising flour
• ½ teaspoon baking powder
• 2 large eggs
• 4oz icing sugar

Instructions:

• Beat the butter, caster sugar and grated orange peel until mixture is pale and fluffy
• Beat in the eggs – if it curdles a little then just add some flour
• Gradually add flour and mix – if it gets a little too thick add some milk (consistency should be soft and dropping)
• Butter and line a tin with greaseproof paper
• Pour into a lined tin
• Bake at 350 degrees or 140 degrees if in a fan oven for 30 minutes until the cake has well risen, light brown and a knife comes out clean, may take a little longer depending on your oven
• Leave in tin to cool
• Mix the orange juice and icing sugar in a pan over a low heat, until the sugar has dissolved
• Make holes with a skewer all over the cake and pour mixture over it OR use a needle-less syringe to inject the mixture into the cake, saving a little to pour over the top
• Leave the cake in the tin to soak in the juice for at least an hour
• Take out and eat!

Tip: this cake freezes well if you wanted to make one in advance, just let it thaw out overnight and it’s ready to eat. Be sure to store it in a lidded container or wrapped up in foil to keep it from drying out!

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