Orange Drizzle Cake

 

I heard on the Chris Evans’ radio 2 breakfast show on Tuesday that Great British Bake Off winner 2015, the lovely Nadiya Hussain, had been appointed to create a birthday cake for our wonderful 90-year- old Queen and that she’d decided to make an orange drizzle cake. Well, we all know that hers will be a thing of wonder but I thought that in my own small way, I would celebrate the day with a more basic version of the same. Using my Mary Berry lemon drizzle cake recipe as a basis, I simply swapped out the fresh lemon bits for orange – couldn’t be simpler! Whilst the lemon version is really zesty, zingy and fresh, the orange alternative is mellower and more subtle with a nod towards summer. They’re both lovely, dead easy, take no time and both very moreish. Happy Birthday ma’am!!!!

Serves 8

What you need…

for the cake

900g loaf tin, greased and parchment paper-lined

3 large eggs

175g self-raising flour

175g caster sugar

175g butter, softened

1½ teaspoons baking powder

Zest of 1 large orange, finely grated

for crunchy orange icing

100g granulated sugar

Juice of 1 large orange

What to do…

Preheat oven to 180c / 350 F / gas 4.

Chuck all the cake ingredients into a food processor and whizz until thoroughly mixed.

Tip into the loaf tin and bake in oven for 35 minutes or until golden brown and shrinking away from the sides of the tin slightly.

Pop tin on a cooling rack and leave from 10/15 minutes until the cake is warm rather than hot.

Prick over the top of the cake with a skewer.

Mix together the sugar and orange juice and pour over the top of the cake whilst it is still in its tin. It will look like there’s loads too much topping – keep the faith and pour the lot in. Walk away.

Come back 10/15 minutes later and the orange drizzle topping will have largely disappeared – it’s gone into the cake (with the help of your skewering) to ensure that it is wonderfully moist.

When it’s cool rather than cold, loosen the sides away from the tin and lift out, using the paper. Dispense with the parchment paper and serve your delicious orange drizzle cake – as you taste it, I swear the gentle warmth of an early summer sun seeps into your bones – it is truly delightful…and for next to no effort.

Inspired by…

Nadiya Hussain for bringing the idea to my attention and Mary Berry for providing me with the original recipe used.

How easy…

Spectacularly!

 

 

 

 

 

 

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