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.
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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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