Italian Orange Drizzle Cake Recipe

Ingredients for Italian Orange Drizzle Cake

• 170g (6oz) unsalted butter
• 4 large eggs
• Orange, Zest Of
• 100g (3.5oz) icing sugar (for drizzle)
• 170g (6oz) caster sugar
• 200g (7oz) self-raising flour
• 2 tsp baking powder
• Orange, Juice Of

How to Make Italian Orange Drizzle Cake

1. Preheat oven to 180°C (350°F). Grease and flour a 20cm (8-inch) round cake tin.
2. Melt 170g (6oz) unsalted butter in a heatproof bowl. Set aside to cool slightly.
3. In a large bowl, whisk together 4 large eggs, 170g (6oz) icing sugar, 170g (6oz) caster sugar, and the zest of 1 large orange until pale and fluffy (about 5 minutes using an electric mixer).
4. Gently fold in the cooled melted butter using a large metal spoon until just combined.
5. In a separate bowl, sieve together 200g (7oz) self-raising flour and 2 tsp baking powder.
6. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
7. Pour the batter into the prepared tin and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
8. Let the cake cool in the tin for 5-10 minutes before turning it out onto a wire rack to cool completely.
9. **For the Orange Drizzle:** Whisk together 100g (3.5oz) icing sugar with 2-3 tbsp of fresh orange juice until you reach a smooth, pourable consistency. Drizzle over the completely cooled cake.