Friday, 4 November 2011

Orange Drizzle Cake

  • 175g castor sugar
  • 175g butter, softened
  • 25g ground almonds
  • 1 tsp baking powder
  • 3 large eggs
  • 175 self raising flour
  • juice and rind of 2 oranges
for the drizzle:
  • 1/2 juice of the above
  • 4 tbsp sugar
Grease and line a standard tea-loaf tin and pre heat oven to 180C
Cream butter and sugar till light and fluffy. Agg in the eggs one at a time.Gradually beat in the flour and the baking powder until combined.
Finally beat in the ground almonds, orange rind and about half the juice carefully not to let the mixture curdle.
Smooth the mixture into the loaf tin and bake for approx 45 mins to 50 mins until golden brown and the skewer comes out clean.
Dissolve the sugar in the remaining orange juice. Remove the cake from the oven and prick all over with the skewer. Then drizzle the juice mixture all over the cake. Allow to cool slightly before removing to a wire rack to cool completely.

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