Italian orange drizzle cake
(1)
2 hours
This is a deliciously moist orange drizzle cake. You can add some orange liqueur in the drizzle icing to make it a bit more special.
6 people made this
Ingredients
Serves: 8
- 3 eggs, room temperature, separated
- 50g butter, softened
- 200g granulated sugar
- 250g plain flour
- 2 1/2 teaspoons baking powder
- 1 pinch salt
- Zest of 3 oranges
- 3 tablespoons milk
- 400ml fresh orange juice mixed with 1 tablespoon caster sugar for drizzle
Method
Prep:20min ›
Cook:40min ›
Extra time:1hr soaking ›
Ready in:2hr
- Preheat the oven to 180 C / Gas 4. Grease and flour a 23cm or 25cm spring form cake tin.
- Place egg yolks, softened butter and sugar in a large bowl; use an electric beater to mix until smooth.
- In another bowl, sift the flour and baking powder together. Set aside.
- Place egg whites and pinch of salt in a perfectly clean and dry bowl. Use an electric mixer with clean dry beaters to beat egg whites until stiff peaks form. Set aside.
- Stir orange zest into butter and sugar mixture. Add flour, a little at a time, alternating with egg whites, until everything is combined. Stir in milk and pour the cake mixture into the prepared cake tin.
- Bake in the preheated oven for 35 - 40 minutes, or until a skewer inserted in the centre of the cake comes out clean.
- Unlock spring form tin and transfer cake to a wire rack to cool slightly.
- Transfer the cake onto a serving plate; prick the top of the cake all over with a skewer. Pour over orange juice mixed with sugar. Let stand for 1 hour before serving, so the cake has the time to soak in the juice.
Decoration:
For a simple but impressive decoration, place some orange or tangerine segments in a circle on top of the cake.
Make ahead:
Once cold, cover with cling film and refrigerate until it's time to serve. Remove from the fridge about 10 to 15 minutes before serving.
