Orange Drizzle Cake

  • My lemon drizzle cake is very popular and I make it often.
  • I decided to make an orange version and was very pleased with the result.

Ingredients – Cake

  • 175g butter
  • 175g caster sugar
  • 3 eggs
  • Zest of 1 orange
  • Juice of ½ orange
  • 175g plain flour
  • 2 teaspoons of baking powder

Ingredients – Drizzle

  • Juice of ½ orange
  • 80g caster sugar

Method

  • Grease and line a large (2lb) loaf tin – or use a ready bought liner.
  • Pre-heat the oven to GM 4 – 180oC
  • Cream the butter and sugar till soft and fluffy
  • Add the orange zest and mix again.
  • Add the eggs, 1 by 1, and mix well.
  • Add the orange juice and mix well.
  • Mix the flour with the baking powder.
  • Fold in the flour with a metal spoon.
  • Put the mixture into the loaf tin and gently level the top.
  • Bake for around 45-50 minutes – check after 40 minutes and cover the top with greaseproof paper if needed to prevent the top burning.
  • Leave to cool slightly in the tin and then remove and place on a cake rack and allow to cool a little more.
  • *
  • Prepare the drizzle by mixing the sugar and orange juice until it dissolves.
  • Remove the greaseproof paper or liner and place the cake onto a plate (a long rectangular one with a lip around the side is the best ) so that the base is flat and excess drizzle does not run off.
  • Prick the top of the cake with a skewer.
  • Gently spoon all the drizzle over the top of the cake.

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Burleigh Blue Mist tea plate- 1930s

Orange Cake – 2

I posted a recipe for an orange cake over a year ago  – it was made with sunflower oil and yoghurt.

Whilst looking through my box of recipes I came across this recipe, which I had not made for a while.

This orange cake is made in a large loaf tin and has a sticky glaze poured over it once it is baked.

Ingredients

  • 225g self raising flour
  • 75g butter
  • 125 caster sugar
  • 50g mixed peel
  • 2 eggs
  • 3 tablespoons of milk
  • 2 oranges – grated rind and 3 tablespoons of juice
  • *
  • 3 tablespoons of orange juice and 40g icing sugar for the glaze

Method

  • Use a cake liner to line a large loaf tin.
  • Pre-heat the oven to GM4 – 180°C.
  • Rub the butter into the flour until you have “breadcrumbs”.
  • Stir in the sugar.
  • Stir in the mixed peel and fine grated orange rind.
  • Mix in the egg, milk and juice.
  • Bake for 40-45 minutes.
  • Cool for a few minutes.
  • *
  • Place the orange juice and icing sugar into a small saucepan.
  • Mix well and whilst stirring bring it up to the boil.
  • *
  • Spoon the glaze gently over the cake surface.
  • Leave to cool completely in the tin.

Tea set – Lyndale by Royal Standard from the 1950s.

Serving plate by Burleigh Ware – Burges & Leigh Ltd – Blue Mist from the 1930s.