Italian Orange Drizzle Cake
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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.
- Ready In:
- 55mins
- Serves:
- Yields:
- Units:
1
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ingredients
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For cake
- 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
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For icing
- 1 orange, juice of
- 100 g icing sugar
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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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!1Reply
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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.
