Orange Drizzle Cake
Drizzle cake is my favorite cake in the world. Normally you attribute this style of bread to lemon but it lends itself perfectly to any citrus fruit.
Ingredients
Cake:
- 250 g / 8.8 oz / 2 cups all-purpose flour
- 5 eggs (medium Germany, large US)
- 2 teaspoons of yeast
- 250 g / 8.8 oz / 1 cup unsalted butter
- 200 g / 7 oz / 1 cup granulated sugar
- 2-3 oranges, depending on size, small to medium (see note)
Drizzle:
- 100 ml / 3.4 fl.oz / little ½ cup orange juice (from oranges mentioned above)
- 100 g / 3.4 fl oz / 1 cup icing sugar
- some stripes of orange peel for decoration, optional
Instructions
Preparations:
First, make sure you take the butter out of the fridge a few hours before cooking, so that it has time to soften.
Then, preheat the oven to 180 degrees Celsius / 350 degrees Fahrenheit.
Prepare a loaf pan about 30 x 12 cm / 12 x 5 inches. Butter everything, sprinkle with a little flour and shake the mold to distribute the flour all over. Flip the pan over the sink and pat it on the back and sides to remove excess flour. Put aside.
Wash and dry the oranges very well. Cut a very thin piece of orange zest, if you want a few stripes to decorate the cake. Put aside. Zest the rest of an orange by grating the orange peel on the fine grater. Put aside. Juice the oranges, you will need 100 ml / 3.4 fl.oz / little ½ cup of juice. Put aside.
Beat:
Beat together soft butter and sugar until light and fluffy, about 5 minutes.
Add the eggs to the batter, one at a time, mixing well between the two.
In another bowl, combine the flour and baking powder, sift them over the butter-sugar mixture and add the finely grated zest. Mix gently until well blended. Pour the dough into the prepared pan.
Bake for 60 to 65 minutes or until a skewer inserted in the middle of the cake comes out clean. Let sit in the pan for 10 minutes.
Drizzle:
Make the orange fillet while waiting. Sift the icing sugar into a small bowl. Add the lime juice and mix well.
Prick the cake with a skewer (or toothpick) all over. Pour the fillet all over. Let cool completely in the pan. Carefully remove from the mold and place it on a serving platter. Sprinkle with icing sugar and garnish with reserved orange strips. Happy Cooking Time.
Notes
Enough oranges to make 100 ml / 3.4 fl.oz / ½ cup of juice.
You will only need the zest of one orange, most of it grated for the dough, and thin stripes to decorate the cake.
