Best 3 Orange Drizzle Cake Recipes
An orange drizzle cake is a delightful dessert that combines the zesty flavor of oranges with a moist and fluffy cake batter. This classic cake is often served as an afternoon tea treat or as a sweet ending to a meal. It is made with simple ingredients that are easy to find and can be prepared in just a few steps. With its vibrant orange color and irresistible aroma, this cake is sure to be a hit with family and friends.
Here are our top 3 tried and tested recipes!
ORANGE DRIZZLE CAKE
Cake. Citrus. One-bowl baking. If these words send a shiver down your spine, then this recipe is for you. It is a very easy recipe that can be different every time you make it if you swap the oranges for lemons, limes, grapefruit, or a mix of juices. You get a not-too-sweet, moist cake that will be gone before the day is over. Remember to use exact measurements to get perfect results.
Provided by Uzo Orimalade
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan well using butter and flour.
- Combine flour, eggs, sugar, butter, orange juice, orange zest, and baking powder in a bowl. Mix with an electric hand mixer or stand mixer until batter comes together and is pale in color. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes. Remove from the oven and let cool in the pan for 5 minutes. Carefully remove from the pan and place on a cooling rack with a tray underneath.
- While cake cools, combine sugar and orange juice for drizzle in a small bowl. Pour over the still-warm cake. Let cool completely before slicing.
Nutrition Facts : Calories 336.9 calories, Carbohydrate 42.4 g, Cholesterol 110.4 mg, Fat 17.4 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 10.3 g, Sodium 395 mg, Sugar 30.3 g
CHOCOLATE ORANGE DRIZZLE CAKE
Chocolate and orange are a traditional pairing, but not one that I've always liked. Chocolate has all the muscle in the partnership. It mocks the pleading, too-sweet orange. But there is such a difference when you use Seville oranges. The plain cocoa-dark loaf here, drenched in bitter orange syrup, is unfussy but sensational. The syrup permeates the cake unevenly, so that every now and again, in a dark, chocolaty mouthful you get an explosion of fizzing orange sherbet.
Provided by Nigella Lawson
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Oil the bottom of a 9-by-5-inch loaf pan, and line it with parchment paper.
- In a mixer, beat butter until soft. Add brown sugar, and beat again until soft and creamy. Mix in zest of 1 orange. In another bowl, mix together flour, salt, baking soda, baking powder and cocoa.
- Whisk eggs into butter-sugar mixture one at a time, alternating with a little flour mixture. Fold in remaining flour mixture. Add milk. Stir until smooth. Pour into pan.
- Bake until cake tester inserted in center comes out clean, 45 minutes. In a saucepan combine juice, remaining zest and confectioners' sugar. Place over low heat until sugar dissolves. Strain into a pitcher.
- When the cake comes out of the oven, pierce it all over the top with a cake tester. Slowly drizzle warm syrup over the cake so that it sinks in. Allow cake to sit in the pan until it has cooled, then transfer to a serving plate.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 5 grams, Carbohydrate 39 grams, Fat 14 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 208 milligrams, Sugar 25 grams, TransFat 0 grams
ITALIAN ORANGE DRIZZLE CAKE
From the TV chef Rachel Allen. A wonderfully light and silky cake that always gets compliments. Also works well with 2 lemons instead of an orange.
Provided by neilporter
Categories Dessert
Time 55m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter.
- Whisk eggs, icing sugar, caster sugar and orange zest until pale and fluffy (takes about 5 minutes with an electric hand whisk).
- Fold in melted butter with a large metal spoon.
- Sieve flour and baking powder together and gently fold into egg mixture.
- Bake at 180°C in a greased and lined 20cm tin for 30-35 minutes.
- Cool for 5-10 minutes in the tine before turning out to cool completely.
- To make icing mix icing sugar with orange juice until fairly runny and drizzle all over the cooled cake.
Tips:
- For a moist and flavorful cake, use freshly squeezed orange juice and zest. You can use a juicer or a zester to extract them easily.
- Make sure to cream the butter and sugar together until light and fluffy. This will help incorporate air into the batter, resulting in a light and airy cake.
- Gradually add the eggs to the batter, one at a time, beating well after each addition. This will help prevent the batter from curdling.
- Sift the flour and baking powder together before adding them to the batter. This will help ensure that the cake is light and fluffy.
- Do not overmix the batter. Overmixing can result in a tough and dense cake.
- Bake the cake in a preheated oven. This will help ensure that the cake cooks evenly.
- While the cake is baking, make the orange drizzle. This is a simple mixture of orange juice, sugar, and water. You can also add a little bit of orange zest for extra flavor.
- Once the cake is done baking, poke holes all over the top with a toothpick. This will help the orange drizzle soak into the cake.
- Pour the orange drizzle over the hot cake. This will help the drizzle soak into the cake and create a moist and flavorful treat.
Conclusion:
The orange drizzle cake is a delicious and easy-to-make cake that is perfect for any occasion. With its moist and flavorful crumb, tangy orange drizzle, and simple ingredients, this cake is sure to be a hit with everyone. So next time you're looking for a tasty and easy dessert, give this orange drizzle cake a try!
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