This is a deliciously moist orange drizzle cake. You can add some orange liqueur in the drizzle icing to make it a bit more special.
1 person made this
3 eggs, room temperature, separated
50g butter, softened
250g plain flour
2 1/2 teaspoons baking powder
1 pinch salt
3 oranges, zested
3 tablespoons milk
400ml fresh orange juice
1 tablespoon caster sugar
Buy ingredients online
Add to trolley
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Directions Preparation:20min › Cook:40min › Extra time:1hour › Ready in:2hours
Cake: Preheat the oven to 180 degrees C. Grease and flour a 23cm or 25cm spring form cake tin.
Place egg yolks, softened butter and sugar in a large bowl then use an electric beater to mix until smooth.
In another bowl, sift the flour and baking powder together. Set aside.
Place egg whites and pinch of salt in a perfectly clean and dry bowl. Use an electric mixer with clean dry beaters to beat egg whites until stiff peaks form. Set aside.
Stir orange zest into butter and sugar mixture. Add flour, a little at a time, alternating with egg whites, until everything is combined. Stir in milk and pour the cake mixture into the prepared cake tin.
Bake in the preheated oven for 35 - 40 minutes, or until a skewer inserted in the centre of the cake comes out clean.
Unlock spring form tin and transfer cake to a wire rack to cool slightly.
Drizzle: Combine the orange juice and sugar then mix well.
To Assemble: Transfer the cake onto a serving plate then prick the top of the cake all over with a skewer. Pour over orange juice drizzle. Let stand for 1 hour before serving, so the cake has the time to soak in the juice.
For a simple but impressive decoration, place some orange or tangerine segments in a circle on top of the cake.