, Step by step
Orange Drizzle Cake
A beautifully light cake infused with fresh orange for a bright and zesty flavour, perfect to share
Method
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Step 1
Firstly, line a loaf tin with butter and baking parchment paper.
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Step 2
Put the eggs, oil and orange juice (from the 3 oranges) into a large mixing bowl.
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Step 3
Add the sugar, zest and vanilla bean paste to the egg mixture and whisk together thoroughly.
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Step 4
Combine the flour, salt and baking powder together and add to the egg mixture, combine to make the batter mix.
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Step 5
Pour into the loaf tin and bake in a preheated oven at 175°C for approximately 40-50 minutes.
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Step 6
Leave to cool in the tin for 30 minutes then tip out onto a cooling rack to completely cool.
***For the glaze*** -
Step 7
Zest and juice the orange. Take half of the juice and spoon over the cake top to soak.
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Step 8
Mix together the remaining juice and zest with icing sugar to form a drizzle paste.
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Step 9
Drizzle over the top of the cake.
Nutrition
- Who doesn’t love a slice of orange drizzle cake? We’ve used sunflower oil rather than the traditional butter for a lighter bake so it’s lower in saturated fat.
- Using orange gives a sweeter twist than the traditional lemon version.
- The orange originated in the region spanning Southern China, Northeast India and Myanmar, but now Brazil is the leading producer of oranges.
- There are over 400 types of oranges grown worldwide, and they vary in how sweet and juicy they can be. Clementines, mandarins and tangerines are in season through winter, while Valencia and naval oranges are also available in summer.
Claire Baseley
Consultant Nutritionist
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