Italian Orange Drizzle Cake

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.

Ready In:
55mins
Serves:
Yields:
Units:

ingredients

directions

  • Melt butter.
  • Whisk eggs, icing sugar, caster sugar and orange zest until pale and fluffy (takes about 5 minutes with an electric hand whisk).
  • Fold in melted butter with a large metal spoon.
  • Sieve flour and baking powder together and gently fold into egg mixture.
  • Bake at 180°C in a greased and lined 20cm tin for 30-35 minutes.
  • Cool for 5-10 minutes in the tine before turning out to cool completely.
  • To make icing mix icing sugar with orange juice until fairly runny and drizzle all over the cooled cake.
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RECIPE MADE WITH LOVE BY

@neilporter
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@neilporter
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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."
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  1. momo UK
    I made this with lemons and it came out great. Whip the egg mixture until it is very fluffy if you want the cake to be light. I decorated it with strawberries and raspberries and served t with yogurt. Our guests loved it and took the leftover home!
    Reply
  2. neilporter
    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.
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