Orange Drizzle Cake
My Orange Drizzle Cake recipe is full of the fresh and fruity orange flavours combined with light and fluffy sponge cake.
I’m a massive fan of lemon drizzle cakes so I was intrigued to see if I could make it with oranges. I made it as an upside down cake so the beautiful orange slices would stay in place once cooked. It also makes it easier to serve when still warm. As you don’t need to wait until it’s cool to decorate.
The orange slices glisten on the cake after the drizzle is poured over.
I love how it looked so golden and brown and I was amazed how great it smelled. My house smelled so fresh and fruity. I think we were all waiting for it to cook so we could get a slice.
It’s a super simple cake and brilliant to make with children (but leave the hot syrup to the adults).
Making the drizzle is easy too and it’s just orange juice, icing sugar and water. Add them in a saucepan and pop on a medium heat and keep stirring as it starts to thicken up.
Upside Down Orange Cake Recipe
Orange Drizzle Cake
- 200 g self-raising flour
- 200 g caster sugar
- 200 g unsalted butter
- 3 medium eggs
- 3 oranges
- 4 tbsp icing sugar
Preheat the oven to 180ºC (160ºC fan).
Grease and line an 8 inch cake tin with greaseproof paper.
Thinly slice the oranges and lay them in the bottle of the cake tin so they don't overlap.
Cream the sugar and butter together in a bowl with a wooden spoon.
Mix in each egg one at a time.
Sift in the flour and mix until smooth.
Add the zest and juice of 1 orange to the mixture and mix well.
Spoon the batter into the cake tin being careful not to move the oranges.
Bake for 30-45 minutes. The cake should be golden on the outside and the skewer should come out clean. Remove from the oven and allow to cool while you make the drizzle. It might take up to an hour depending on your oven just keep an eye on it.
In a small pan, mix the juice of 1 orange with the icing sugar and 2 tablespoons of water.
Warm on a medium heat and keep stirring as the liquid turns into a syrup.
Using a knife loosen the cake from the edges of the tin. Place a plate on the cake tin and turn it over to release the cake and show the orange slices on top. Poke holes all over the sponge with a skewer just over half way down.
Take the syrup off the heat (careful, it's hot!) and pour all over the cooling sponge.
Leave for a few minutes for the drizzle to sink in. Best served when it is still warm.
I really loves how it looks when it has just been turned out of the tin. Any cake that doesn’t need a lot of extra decorating is a good one in my book.
Enjoy a slice of cake with a cup of tea or I can confirm that a glass of prosecco also works really well with this cake.
Check out these recipes using oranges from brilliant bloggers
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