Orange Drizzle Cake Recipes

ORANGE DRIZZLE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan well using butter and flour.
• Combine flour, eggs, sugar, butter, orange juice, orange zest, and baking powder in a bowl. Mix with an electric hand mixer or stand mixer until batter comes together and is pale in color. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes. Remove from the oven and let cool in the pan for 5 minutes. Carefully remove from the pan and place on a cooling rack with a tray underneath.
• While cake cools, combine sugar and orange juice for drizzle in a small bowl. Pour over the still-warm cake. Let cool completely before slicing.

SIMPLE ORANGE GLAZE

Steps:

• Whisk sugar with orange zest and orange juice in a small bowl until smooth.

ORANGE DRIZZLE CAKE

Steps:

• Preheat the oven to 180C/Fan 160C/Gas Mark 4. Beat the butter and 225g sugar together until pale and creamy. Add the eggs, one at a time, slowly mixing through after each addition.
• Sift in the flour then add the zest of the orange and mix until well combined.
• Line a loaf tin with grease-proof paper then spoon in the mixture and level the top.
• Bake for 45-50 minutes until a thin skewer inserted into the middle comes out clean.
• While the cake is cooling in its tin, mix the juice of the orange with the 25g sugar. Prick the warm cake all over with a fork and drizzle the drizzle over the top.
• Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days and will freeze for up to 1 month.

ORANGE DRIZZLE CAKE

Steps:

• Heat the oven, line the tins and make the sponge exactly as described in the 'Goes well with' recipe, simply adding the orange zest to the sponge mixture.
• For the drizzle, roughly crush the sugar cubes with orange juice until they absorb the juice and become slushy. For the filling, whip the crème fraîche until stiff. Spread over one of the sponges, then spread the other with orange curd and sandwich the two together. Spoon over the drizzle and serve.

ORANGE GLAZE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in orange zest and vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition (batter may appear curdled)., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes., Poke holes in warm cake using a fork or wooden skewer. Mix confectioners' sugar, melted butter and orange juice; spoon slowly over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely. Serve with candied orange peel and additional confectioners' sugar.