Ingredients for Italian Orange Drizzle Cake
- 170g (6oz) unsalted butter
- 4 large eggs
- Orange, Zest Of
- 270g (9.5oz) icing sugar
- 170g (6oz) caster sugar
- 200g (7oz) self-raising flour
- 2 tsp baking powder
- Orange, Juice Of
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How to Make Italian Orange Drizzle Cake
- Preheat oven to 180°C (350°F). Grease and flour a 20cm (8-inch) round cake tin.
- Melt 170g (6oz) unsalted butter in a heatproof bowl. Set aside to cool slightly.
- 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).
- Gently fold in the cooled melted butter using a large metal spoon until just combined.
- In a separate bowl, sieve together 200g (7oz) self-raising flour and 2 tsp baking powder.
- Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- Pour the batter into the prepared tin and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 5-10 minutes before turning it out onto a wire rack to cool completely.
- **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.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
151g
Fat
34g
Carbs
16g
