Yields:
12 Servings
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
1 Hr
Total Time:
1 Hr 15 Mins
This is definitely my new favourite cake – it is the most delicious and moreish orange drizzle cake I have ever tasted. It is amazing! The light and zesty orange and almond sponge is glazed with citrus syrup and topped iced with orange icing. The perfect addition to any afternoon tea.
Ingredients
Adjust Servings
-
For the sponge
- For the syrup
- For the icing
Instructions
- Preheat the oven to 180°C/160°C Fan/Gas mark 4. Line the base and grease a 23 cm spring-form cake tin with baking parchment.
- Place the butter, sugar and both zests into a mixer and beat on a low speed until fully combined. Now add half of the ground almonds and continue to beat on a low speed.
- Gradually add the eggs whilst continuing to beat on a low speed. Now add the remaining ground almonds, flour and salt, continue to beat until you have a fully combined smooth batter.
- Pour the cake batter into the prepared tin and place in the oven for 50-60 minutes or until a skewer inserted comes out clean.
- Meanwhile, place the caster sugar and citrus juices into a small pan and heat until the sugar has dissolved, bring to the boil and remove from the heat.
- When the cake is straight from the oven brush it with the hot syrup until all the syrup has soaked through. When the cake has cooled fully remove it from the tin.
- For the icing, place the icing sugar into a bowl and gradually mix through the orange juice until you have a thick icing. Pour over the cooled cake and decorate with orange zest. Enjoy!