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orange drizzle cake on a serving plate,

Orange drizzle cake

ORANGE DRIZZLE CAKE IS A DELICIOUSLY MOIST LOAF CAKE. FULL OF SYRUPY ZESTINESS FROM THE ORANGE, IT A SUPER EASY RECIPE THAT CHILDREN AND BEGINNER BAKERS ALIKE WILL ENJOY MAKING.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10
Course: Afternoon tea
Cuisine: British
Calories: 426
Ingredients Equipment Method

Ingredients
  

For the orange loaf cake
  • 225 g (1 cup) softened butter or baking spread
  • 225 g (1 cup) caster sugar
  • 275 g (2 ¼ cups) self-raising flour
  • 2 level tsp baking powder
  • 4 large eggs
  • 4 tbsp milk
  • Finely grated rind of 2 oranges
For the crunchy orange drizzle topping
  • 175 g (¾ cup) granulated sugar
  • Juice of 2 orange

Equipment

  • Digital scales
  • Freestanding mixer
  • Measuring cups
  • Spatula
  • Juicer
  • measuring spoons
  • Wire rack

Method
 

PRE-HEAT THE OVEN TO 160C / 150C FAN / 320F AND PREPARE YOUR LOAF TIN
  1. Grease a 2lb loaf tin then line the base and sides with baking or parchment paper.
MIX ALL THE INGREDIENTS TOGETHER
  1. Measure all the ingredients out then add them to the bowl of a free-standing mixer or a large mixing bowl. You can add them to your bowl in any order, but if you follow the order the ingredients are listed above, you’re less likely to forget anything.
  2. Start with the butter or baking spread if you're using it. If your butter is not soft enough, you can pop it in the microwave for a few seconds to soften it. Don’t do it for too long as you don’t want to melt it.
    Measure the sugar and flour into a small bowl then add them to your mixing bowl.
    Now add the baking powder. Make sure you use your finger to level the tea spoon so that you add just the right amount.
    Crack the eggs into a small bowl (to make sure there’s no shell), then add it to your large mixing bowl/mixer.
    Add the milk.
    Finally, grate the orange zest either using a zester or the small side of a regular grater then add that in.
  3. Once all the ingredients have been added, mix everything together using the k paddle of your freestanding mixer, a hand held mixer or just some wooden spoons until everything is well blended. It should have a nice soft, smooth consistency.
BAKE THE ORANGE DRIZZLE CAKE
  1. Pour or spoon the cake batter into your prepared loaf tin. Spread the batter well into the corners and level the top.
  2. Bake it in the oven for 60-70 minutes. It’s ready when the sides have shrunk away from the tin and the middle springs back if you press it gently with your fingers. You can also check by poking a skewer or cocktail stick into the middle. When it’s ready, the skewer should come out clean.
  3. Remove it from the oven and leave it in the tin while you make the orange drizzle topping.
MAKE THE CRUNCHY ORANGE DRIZZLE TOPPING
  1. Measure the granulated sugar into a small bowl then squeeze in the orange juice.
  2. Mix the sugar and orange juice together until it has mixed in and you have a runny, syrupy consistency, spoon it over your loaf cake while it is still a little warm. If you have some cocktail sticks or a fine skewer, you can poke some small holes right through your cake to make the drizzle go into the centre more easily.
  3. Once the loaf has cooled, remove it from the tin. Cut it into slices, serve and enjoy.