Orange Drizzle Cake
1 thin-skinned orange (preferably seedless Valencia), plus zest of 1 large orange to garnish
250g unsalted butter, melted
2 cups (300g) self-raising flour
2 cups (440g) caster sugar
2 tbs (40g) unsalted butter, softened
1 1/2 cups (225g) icing sugar, sifted
Juice of 1/2 orange
Squeeze of lemon juice
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. Step 1 Preheat the oven to 170°C. Grease a 11cm x 24cm loaf pan.
. Step 2 Chop orange (including skin) into small pieces. Discard any seeds. Process in a food processor until finely chopped. Add butter, flour, caster sugar and eggs, then process until mixture is light and smooth. Pour into pan. Bake for 40 minutes until the cake is golden and a skewer inserted in the centre comes out clean. Leave in the pan for 5 minutes, then turn out onto a wire rack and cool completely.
Step 3 Meanwhile, for the icing, place butter in a saucepan over low heat. Add icing sugar and orange and lemon juices. Stir until you have a soft icing. Cool slightly, then drizzle over cake, allowing it to drip down the sides. Garnish with zest and serve.