Eunice Power's orange drizzle cake: Today
An orange drizzle cake is a light, moist cake made with fresh orange zest and juice, creating a citrusy base that complements its sweer, tender crumb. Once baked, its topped with a tangy orange glaze that soaks into the cake, adding a burst of flavour and a glossy finish.
Ingredients
- 250g plain flour
- 1 tsp baking powder
- 250g butter, softened
- 250g caster sugar
- Grated zest of 2 organic oranges/lemon
- 4 organic eggs
- 75ml freshly squeezed orange juice or lemon juice
For the glaze:
- 100g icing sugar
- 3 tbsp orange juice
Method
- Heat the oven to 170C
- Butter a 24cm springform cake tin and line the base with baking parchment
- Sift the flour and baking powder
- With an electric beater, beat the butter, sugar, and zest until light and fluffy. Beat in the eggs, one at a time, beating very well between each one: add a spoonful of flour with the last egg to stop the mixture curdling. Add half the flour to the batter and gently beat in. Add half the orange juice and gently beat in. Beat in the remaining flour, then the remaining juice until evenly combined with no trace of flour, then spread evenly over the base of the buttered and lined tin.
- Bake until firm to the touch, the sides of the cake have pulled away from the tin and a skewer inserted into the cake comes out clean, about 45 minutes. Run a knife around the sides of the cake to loosen, then leave to cool completely in it on on a wire rack before turning out.
Make the glaze:
- Sift the icing sugar into a bowl, and stir in the orange juice gradually, one tablespoon at a time, adding enough to make a thin, slightly runny glaze somewhere between the consistency of whole milk and single cream, you may not need all the juice.
- Spread over the top of the cooled cake, letting it drip down the sides, and leave to set, about half an hour, before serving
