Orange drizzle cake with prunes and hazelnuts
55 min
A lovely glazed loaf cake gets a boost of orange flavour from marmalade and mixed peel. It's dotted with chunks of prunes and hazelnuts which pair beautifully. Use whatever dried fruit and nuts you prefer, such as almonds and dried apricots or sultanas. Chocolate chips are a delicious addition for a special occasion!
lacucinadinadia
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Ingredients
Makes: 1 loaf cake
- 2 eggs
- 180g caster sugar
- 1 tablespoon bitter orange marmalade
- 200g 00 grade flour or plain flour
- 8g baking powder
- 1 pinch salt
- 1 teaspoon vanilla extract
- 90g melted butter
- 90g milk
- 1 tablespoon 00 grade flour or plain flour
- 1 teaspoon cinnamon
- 30g mixed peel
- 15 prunes, chopped
- 30g hazelnuts, roughly chopped
- For the glaze
- 125g icing sugar
- 2 tablespoons water
Method
Prep:15min ›
Cook:40min ›
Ready in:55min
- Preheat the oven to 180 C / Gas 4. Line a loaf tin with a paper liner.
- In a large bowl, beat the eggs and caster sugar together until pale and fluffy.
- Add marmalade and mix well. Sift in the flour, baking powder and salt. Pour in melted butter, milk and vanilla; mix together until well combined.
- Sprinkle 1 tablespoon of flour and 1 teaspoon cinnamon over the mixed peel and prunes; fold into the cake batter with a spatula. Add chopped hazelnuts, stir and pour into the loaf tin, spreading it out evenly.
- Bake in the preheated oven for 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow the cake to cool for 10 minutes before turning it out onto a cooling rack.
- To make the glaze: Sift the icing sugar into a bowl; add 2 tablespoons water and stir until smooth. Pour on top of the cake, letting it drizzle down the sides.
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