Italian Orange Drizzle Cake |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
1. Melt butter.
2. Whisk eggs, icing sugar, caster sugar and orange zest until pale and fluffy (takes about 5 minutes with an electric hand whisk).
3. Fold in melted butter with a large metal spoon.
4. Sieve flour and baking powder together and gently fold into egg mixture.
5. Bake at 180°C in a greased and lined 20cm tin for 30-35 minutes.
6. Cool for 5-10 minutes in the tine before turning out to cool completely.
7. To make icing mix icing sugar with orange juice until fairly runny and drizzle all over the cooled cake.
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