ITALIAN ORANGE DRIZZLE CAKE

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Italian Orange Drizzle Cake image

From the TV chef Rachel Allen. A wonderfully light and silky cake that always gets compliments. Also works well with 2 lemons instead of an orange.

Provided by neilporter

Categories     Dessert

Time 55m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 9

100 g butter (melted)
2 eggs
1 orange, zest of
100 g icing sugar
100 g caster sugar
125 g flour
1 teaspoon baking powder
1 orange, juice of
100 g icing sugar

Steps:

  • Melt butter.
  • Whisk eggs, icing sugar, caster sugar and orange zest until pale and fluffy (takes about 5 minutes with an electric hand whisk).
  • Fold in melted butter with a large metal spoon.
  • Sieve flour and baking powder together and gently fold into egg mixture.
  • Bake at 180°C in a greased and lined 20cm tin for 30-35 minutes.
  • Cool for 5-10 minutes in the tine before turning out to cool completely.
  • To make icing mix icing sugar with orange juice until fairly runny and drizzle all over the cooled cake.

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