Name: Orange drizzle cake
Cook time: 25 min
Total time: 40 min
Yield: Cuts into 8 slices
Cuisine: British
Ingredients: 200g soft butter plus extra for greasing; 200g self-raising flour; 1 tsp baking powder; 200g golden caster sugar; 4 eggs; zest 2 orange; 100g rough white sugar cube; zest 1 orange plus 2 tbsp juice; 100ml crème fraîche; 6 tbsp orange curd

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Orange drizzle cake

Orange drizzle cake

Barney Desmazery

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Cuts into 8 slices

Easy

Prep: 15 mins

Cook: 25 mins

Ready in 40 minutes

A star rating of 4.9 out of 5.13 ratingsRate

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This zingy orange drizzle cake is a citrusy take on a Victoria sponge. Filled with orange curd and crème fraîche, it's perfect for any special occasion

Freezable (sponge only)

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Classic sponge sandwich

A star rating of 4.6 out of 5.84 ratings

Ingredients

Nutrition

Units:

MetricUS

For the sponge

200g soft butter

plus extra for greasing
200g self-raising flour
1 tsp baking powder
200g golden caster sugar
4 eggs
zest 2 orange

For the drizzle

100g rough white sugar cube
zest 1 orange

plus 2 tbsp juice

For the filling

100ml crème fraîche
6 tbsp orange

curd

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Nutrition: per serving

kcal548
fat30g
saturates18g
carbs66g
sugars45g
fibre1g
protein7g
salt0.95g

low

Method

step 1

Heat the oven, line the tins and make the sponge exactly as described in the 'Goes well with' recipe, simply adding the orange zest to the sponge mixture.
step 2

For the drizzle, roughly crush the sugar cubes with orange juice until they absorb the juice and become slushy. For the filling, whip the crème fraîche until stiff. Spread over one of the sponges, then spread the other with orange curd and sandwich the two together. Spoon over the drizzle and serve.

Recipe from Good Food magazine, July 2008

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A star rating of 4.9 out of 5.13 ratings

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