Orange drizzle cake

You'll need no excuse to whip up this zesty take on a classic sponge. It's perfect for every occasion, and the whole family will love it. There will only be...

by Olive Magazine

Ingredients
Method

Ingredients

- 110 g Butter
- 180 g Golden caster sugar
- 180 g Plain flour
- 2 tsp Baking powder
- 4 Tbs Milk
- 1 large orange zests
- 2 Eggs
- 142 g Tropicana Orange Juice
- 1 Lemon juice
- 100 g Golden caster sugar

Method

1

Butter and line a 500g loaf tin.

2

Put all the cake ingredients in a bowl and beat with an electric beater until smooth.

3

Scrape into the tin and bake at 180c/fan 160c/gas 4 for 45 minutes, until golden and a skewer poked in comes out clean. Leave in the tin.

4

To make the syrup, gently melt together the juices and sugar.

5

Poke a skewer all over the cake, then pour over half the hot syrup. Cool in the tin, then serve with yoghurt or crème fraîche and the remaining syrup.

Comments & Ratings

More Tropicana recipes

	110 g	Butter
	180 g	Golden Caster Sugar
	180 g	Plain Flour
	2 tsp	Baking Powder
	4 Tbs	Milk
	1	Large Orange Zests
	2	Eggs
	142 g	Tropicana Orange Juice
	1	Lemon Juice
	100 g	Golden Caster Sugar

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Orange drizzle cake

Ingredients

Method

1

2

3

4

5

Comments & Ratings