Orange drizzle cake – fit for a queen.
When I heard that Nadia was baking The Queen’s birthday cake I was pleased for her and sad for her too. Pleased, because she deserves every opportunity she is offered and sad because if you make a cake for someone like The Queen, you are unlikely to get a slice to take home. All that work and you just get is to lick the bowl. Nadia’s cake also reminded me that I have a citrus cake tin that needed using again, and what better excuse than a cake for The Queen.
That’s not to say you shouldn’t share this cake, simply make sure you get a slice too.
Orange drizzle cake.
3 large free range eggs,
200g softened butter
200g golden caster sugar
200g self raising flour
zest and juice of 1 large orange
1 tbsp milk
How to ……
- Preheat the oven to 190 c
- Either spray the inside of the loaf pan with cake release or butter and flour the pan, making sure you get into all the nooks and crannies.You can use a flat bottomed loaf tin too
- Cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, add a spoonful of flour with each egg to prevent curdling.
- Zest the orange over the bowl to catch the essential oils into the batter too.
- Squeeze in the juices.
- Fold in the juices and then fold in the flour.
- The batter needs to be a slow dropping consistency so if you need to, add a little milk to slacken the mix.
- Spoon into the loaf tin and tap down gently to getthe mix into every crevice in the tin.
- Bake for 45 to 50 minutes, check with a skewer at 40 minutes just in case. When it comes out clean the cake is done.
- Cool in the tin for a good 15 minutes before you turn out.
I simply ice the loaf with water icing made with orange juice. On occasions I make a juice and sugar topping to give the loaf a crunchy top. But this is a birthday cake so it had to be iced!