Orange Drizzle Cake made with Sugar Valley Oranges! 🍊

🥮 Join our very own Steve Lishman as he dons his apron and demonstrates how to make an Orange Drizzle Cake with Sugar Valley oranges!

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Steve's Recipe

Ingredients:

For the cake:
225 g (1 cup) unsalted butter, softened
225 g (1 cup) caster sugar
4 large eggs
225 g (1 ¾ cups) self-raising flour
Zest of 2 large Sugar Valley oranges
2 tbsp fresh orange juice from Sugar Valley Oranges

For the drizzle:
Juice of 2 large oranges (from zested Sugar Valley Oranges)
100 g (½ cup) caster sugar

Method:

1. Preheat oven to 180°C (160°C fan) / 350°F. Grease and line a round 8-10inch tin.
2. Beat butter and sugar together until pale and fluffy.
3. Add eggs one at a time, beating well.
4. Fold in flour and orange zest, then stir in 2 tbsp Sugar Valley orange juice until mixed but not over-beaten or the the sponge will get too dense when cooking.
5. Spoon into tin and don't worry too much about leveling it off, it will settle during the cooking process. Just give the tin a tap on the counter to settle any mini mountains of mixture.
6. Bake for 40-45 minutes, or until golden and a skewer/knife comes out clean.
7. While the cake is still baking, mix orange juice with sugar (don’t let the sugar fully dissolve - it should stay a little crunchy).
8. Once baked, poke holes all over the cake with a skewer, then spoon drizzle evenly over the top. You can do this a few minutes after the cake comes out of the oven as the heat of the cake will help the syrup soak through the cake nicely.
9. Leave to cool in the baking paper, so that the bottom of the cake sits in the run-off syrup and gets lovely and crystalised, then remove and slice.

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