Orange drizzle cake

I’ve developed a sudden mania for . This is unusual for me. Normally I view as satsumas’ difficult older brother, best served in a Tetra-Pak with added juicy bits.

But the sudden whiff of mildness in the air, the snowdrops in the park and the daffodils in the florist are a reminder that Spring is on its way and I’ve panicked. What if I’ve missed the chance to enjoy the best that winter has to offer – the hot chocolates, snuggling under blankets and big, meaty stews that make you glow from the inside out?

So I’ve turned to citrus fruit. I want wedges of lemon on the side of all my plates, twists of lime in all of my drinks and most of all, I want to eat oranges. I don’t care how tricky they plan to make it for me, I am going to eat them segment by segment, box by box full.

This cake came about because I wanted something fairly easy to mix up and that would sit in the oven while I gave the kitchen a bit of a scrub (not going to call it Spring Cleaning just yet). I hadn’t meant to ice it but I’ve moved house and the new, unfamiliar oven is taking some getting used to. Consequently, the top of the cake got a little bit brown. In future I’ll cover with foil if they’re going to be in longer than half an hour. This time, I’m covering the cake in icing. No one will ever know.

Orange drizzle cake
Serves 12

200g butter, softened, plus extra for greasing
2 oranges
200g caster sugar
3 eggs, beaten
200g self raising flour, sifted
75g granulated sugar
175g icing sugar, sifted (optional)

Preheat the oven to gas mark 4/180°C/fan oven 160°C. Grease a 900g loaf tin with butter and line the base with parchment. Set aside.

Finely grate the zest from 1 orange and juice it. Set aside.

Beat the butter until it’s soft and creamy and then beat in the sugar until fluffy and combined. Beat in the eggs, a little at a time, until combined. Beat in the orange zest and juice. Sift in the flour and stir to combine.

Scrape into the cake tin and level the surface. Bake for 1 hour or until the cake is risen and springy to the touch – you may need to cover the top of your cake after 30 minutes to prevent it burning.

Meanwhile, pare the zest from the second orange and soak in just boiled water for 5 minutes. Drain and set aside. Juice the second orange and mix with the granulated sugar.

When the cake comes out of the oven, poke some holes in the top with a fine skewer and pour over the orange syrup. Leave to cool completely in the tin.

Turn out and serve in slices with crème fraîche and garnished with the orange zest.

If you’ve, ahem, overbrowned the top or want to ice the cake anyway, pour over the syrup and leave the cake to cool as above. Turn it out of the tin. Mix the icing sugar with about 4 tsp cold water to make a thick, smooth icing. Spread over the cake with a palette knife and decorate with the pared orange zest.

Tagged with: BakingBritishCakesOranges
 

11 Responses to Orange drizzle cake

  1. Anke says:

    That sounds Yummy!

    I have also just moved house, and my man is getting annoyed by my hundreds of cardboard boxes standing in his way – maybe I can calm him down with some cake. Certainly worth a try (although he’d prefer me to do something about the boxes, instead of doing “non-essential” stuff in the kitchen).
    Our oven is new and eager – it seems to be a LOT hotter than what it says on the label. I may need to make the icing, too!

  2. Your picture of your cake is just stunning. This looks like such a delicious cake. I have a sweet treat linky party on my blog called Sweets for a Saturday and I’d like to invite you to stop by this weekend and link your cake up. http://sweet-as-sugar-cookies.blogspot.com

  3. An over-browned top is better than *ahem* an over-browned bottom, no? You can always slice it off, too.

    Looks + sounds delish. And in any case, over-browning is just caramel, innit

  4. Wine Rambler says:

    It does look good, no doubt. Personally though I dislike icing on cakes (or anywhere, really, but I know how popular it is, so I think we can forgive this just once.

    Anke – I think you would do better getting rid of the cardboard boxes. I don’t know Michael that well, but I remember the last few times you moved you had boxes standing around for what looked like months. I am aware that I am over-organised with my approach of storing everything within the first 48h after moving, but if MiB is even remotely like me I would focus on the boxes first.

    For the oven I recommend an oven thermometer. I always use one with a new oven to get the temperature right. Mine for instance is about 15 C hotter than it claims to be. Maybe you can borrow one as at least I only seem to use them once per oven…

    Jas – how do you handle different ovens, or do you just bake at home?

  5. Natalie says:

    I agree Jas, I almost took my cardigan off yesterday while I was gardening… but I refrained, because I’ve got a whole lot of stews to get through before it’s officially Spring in this household!

    It might be next winter before I get round to baking anything with oranges again… like Anke, I’ve recently moved house and our kitchen is full of sand-blasting builders at the minute and not much else!

  6. This looks absolutely amazing! I am a big fan of lemon drizzle cake but you have me reconsidering the need to change to orange drizzle…

  7. ginandcrumpets says:

    @Anke Everyone is soothed by a lovely piece of cake, although you’ll have to find all your cake tins in amongst the boxes!

    @aforkfulofspaghetti Yep, it was caramelised. Definitely not burnt±

    @WineRamble I use an oven thermometer. My last oven was a roaster and was always hotter than the dial said. My new oven is always a bit cooler than the dial.

    @Nathalie I aw your post about microwave meals – moving is a nightmare! having your kitchen redone is even worse. But I suppose it’ll be worth it in the end 🙂

    @Gourmet Chick It’s definitely worth a go!

  8. Wine Rambler says:

    Do you use the thermometer all the time, or just for the first time to get an idea about how to adjust the temperature? So far I have only used it once per oven, but maybe they fluctuate more than you think?
    Torsten

    • ginandcrumpets says:

      I use my oven thermometer every time. My new oven is a bit flakey and has to be monitored – can’t rely on it!

  9. Lisa says:

    *drools* Oh you’ve gone and done it again. Yum!

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