Truly Yummy Orange Drizzle Cake
You won’t be disappointed with this Truly Yummy Orange Drizzle Cake. It’s completely gluten free and dairy free. Made with just a handful of ingredients and no added butter or oil, this cake is light yet full of flavour.
One slice is never enough! It’s perfect with a morning coffee, a treat with afternoon tea or as a refreshing dessert after a big Sunday lunch. I like to bake one every Christmas instead of the traditional pudding. It’s always a hit with both family and friends.
This cake somehow tastes even better the next day and the day after that. I tend to store it in the fridge, where it will keep beautifully for up to three to four days. If it lasts that long!
While you do need a little extra time to cook and cool the oranges, the rest of the recipe comes together quickly using a food mixer. Allowing the cake cool before adding the drizzle is well worth it, as it helps the flavours to soak in and taste even better.
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Truly Yummy Orange Drizzle Cake
Equipment
- 1 food processor
- 1 Food mixer
- 1 23cm silicone cake mould or greased 23cm spring form tin. If using a tin, grease with a little oil and line the base with baking parchment paper.
Ingredients
- 2 large oranges recommend seedless
- 200 g caster sugar
- 200 g ground almonds
- 1½ tsp baking powder recommend Dr. Oetker baking powder
- 6 large eggs
Drizzle
- 100 g caster sugar
- zest of the two oranges
- 300 ml water recommend using the orange cooking water
Instructions
- Zest both oranges and set aside in a bowl.
- Pop the zested oranges in a pan and cover with cold water.
- Covered with a lid, bring to the boil and then simmer for 2 hours.
- Remove the oranges from the water and place on to a plate to cool. Retain 300ml of the cooking water for the drizzle.
- Preheat the oven to 200℃/Gas 6.
- Once the oranges have cooled, cut into quarters, remove any seeds and place into the food mixer, including the pith. Blitz until chopped.
- Place the chopped oranges and the remaining cake ingredients (sugar, almonds, eggs and baking powder) into a food mixer and blend until well mixed.
- Pour the mixture into the cake mould/tin and bake in the oven for 40 minutes or until lightly golden brown and cooked through. Cool before pouring the drizzle over.
Drizzle
- Whilst the cake is baking in the oven, make the drizzle. Use the 300ml orange cooking water, add the orange zest and caster sugar to a small pan. Bring to the boil then reduce to a medium heat. Cook until the mixture has reduced by half and is starting to thicken into a syrup.
- Remove from the heat and cool slightly.
- Place the cake on a plate. Using a cocktail stick make several tiny holes on the surface of the cake. Pour the drizzle including the zest over the cake. Either serve immediately or best left for the citrusy flavours to deepen.
