ORANGE DRIZZLE CAKE
This is a lovely alternative to lemon drizzle and far less common but just as tasty with a lovely cup of tea! Plus it's a great way to use up the orange syrup leftover from making candied oranges!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
- 110 g butter
- 180 g golden caster sugar
- 180 g plain flour
- 2 tsp baking powder
- 4 tbsp milk
- 1 orange zested
- 2 eggs large
To Make the syrup (or use leftover syrup from candied oranges)
- 2 juiced oranges
- 100 g golden caster sugar
Preheat the oven to 180C. Grease and line a loaf tin with butter and paper. Throw all of the cake ingredients into the bowl of a stand mixer and beat until smooth. Scrape the batter into the loaf tin and bake at for 45 minutes.
The cake is done when a skewer will come out clean. Leave to cool in the tin.
If you have your left over syrup from making candied oranges then you can use this here as we don't waste anything at the shack! To make a syrup from scratch pour the orange juice and sugar in a saucepan and heat until the syrup dissolves.
Transfer the cooled cake to a wire rack and poke holes across the top of the cake. Pour over the hot syrup and allow the whole thing to cool completely before slicing into thick yummy slices.
Check out our CANDIED ORANGE WITH DARK CHOCOLATE recipe for orange syrup.