This time of year I go crazy for sweet vibrant blood oranges. They bring a ray of sunshine into a season of dreary fruit. So what better way to use the oranges than in a drizzle cake. Perfect for a lazy Sunday afternoon with a cuppa after a bracing dog walk with Chester our Cockerpoo.
It is super simple to make and the kids can join in too. The sponge is basically a Victoria sandwich recipe, but when filled with the zest and a little juice of the oranges, it is transformed into a citrus delight. Then it is crowned with a sweet zesty orange syrup that oozes into the cake to make it super moist.
OK I am dribbling, I need to go and grab a slice.
Ingredients:
175g unsalted butter, softened, plus extra for greasing
175g light brown soft sugar
175g plain flour
3 medium eggs
1 tsp baking powder
3 blood oranges (normal oranges will also work)
1/2 tsp orange extract (optional)
50g caster sugar
Method:
- Grease and line a 2lb loaf tin with baking parchment.
- Preheat the oven to 180˚C (160c Fan), Gas 4.
- In a stand mixer or with an electric hand whisk, cream the butter, brown sugar and zest of 2 oranges until light and fluffy.
- Scrape down the sides of the bowl and add the eggs one at a time. If it starts to curdle, add a couple of tablespoons of flour.
- Add the remaining flour and baking powder, a tablespoon of the juice of one of the oranges (and orange extract if using) and mix until combined.
- Pour into the lined loaf tin and bake for 45-55 minutes. Poke a skewer into the middle of the cake and if it comes out clean it is done.
- Whilst the cake is in the oven, put the caster sugar in a small pan with about 6 tablespoons of orange juice and the zest of the remaining orange and simmer until the sugar has dissolved.
- When the cake comes out of the oven, pierce the top all over with a skewer. Then pour on the orange syrup you have made.
- Leave to cool completely in the tin before removing.
- 175g unsalted butter, softened, plus extra for greasing
- 175g light brown soft sugar
- 175g plain flour
- 3 medium eggs
- 1 tsp baking powder
- 3 blood oranges (normal oranges will also work)
- ½ tsp orange extract (optional)
- 50g caster sugar
- Grease and line a 2lb loaf tin with baking parchment.
- Preheat the oven to 180˚C (160c Fan), Gas 4.
- In a stand mixer or with an electric hand whisk, cream the butter, brown sugar and zest of 2 oranges until light and fluffy.
- Scrape down the sides of the bowl and add the eggs one at a time. If it starts to curdle, add a couple of tablespoons of flour.
- Add the remaining flour and baking powder, a tablespoon of the juice of one of the oranges (and orange extract if using) and mix until combined.
- Pour into the lined loaf tin and bake for 45-55 minutes. Poke a skewer into the middle of the cake and if it comes out clean it is done.
- Whilst the cake is in the oven, put the caster sugar in a small pan with about 6 tablespoons of orange juice and the zest of the remaining orange and simmer until the sugar has dissolved.
- When the cake comes out of the oven, pierce the top all over with a skewer. Then pour on the orange syrup you have made.
- Leave to cool completely in the tin before removing.
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