Orange Drizzle Cake | #GBBOBloggers2016 Week 1
As you will have probably gathered by now, I’m a pretty passionate baker. I love baking and trying new recipes so It’s no surprise that I absolutely LOVE the Great British Bake Off. This year I’m super excited to be joining in with Jenny and some other lovely bloggers for the ‘Great Bloggers Bake Off’. Each week I’ll be baking something inspired by the bakes made on the show and then sharing the recipe here on the blog.
If you watched the bake off last Wednesday then you will know that it was Cakes week and one of the cakes that the bakers made was a drizzle cake. As I’ve already shared my lemon drizzle recipe on the blog (here) I turned to my Mother in law for ideas as she’s also a very keen baker. She very kindly gave me the recipe for this Fruity Orange Drizzle Cake which actually originally belonged to her Grandmother!! So it’s been passed down the generations and hopefully I can then pass it onto Bella to bake too!
This is my first time baking this cake and I’m so so pleased with the result. It’s absolutely delicious and very straight forward to make. I’ll definitely be baking it again! The zesty orange teamed with the sweet sugar for the drizzle is a match made in heaven.
I really struggled with photographing this cake as it has a very ‘rustic’ appearance so it doesn’t exactly come across as a particularly beautiful bake in photos but I can assure you that it tastes utterly scrumptious!
- 4oz butter at room temperature
- 8oz caster sugar
- 2 eggs
- 5 fl oz of butter milk***
- 1 tsp of baking powder
- 8oz flour
- 6oz sultanas
- 4oz chopped walnuts
- The grated rind of 3 large oranges
- 1 tsp of vanilla
*** TIP – If you don’t have any butter milk you can use normal milk and by adding a touch of lemon juice, it will turn sour and can be used instead!***
For the drizzle
- Juice of 3 large oranges
- 4 oz of caster sugar
- Lightly grease a bundt tin with some butter or oil. Pre heat your oven to 180 degrees / gas mark 4.
- Cream together the butter and sugar together until light and fluffy. I used my Kenwood K mix for this but it can easily be done by hand!
- Beat in your two eggs (one at a time), then add in your buttermilk and vanilla essence and mix well.
- Mix in your flour and baking powder before stirring in the sultanas, walnuts and orange rind until evenly distributed through your cake mix.
- Add to your pre greased bundt tin and bake in the middle of the oven for 45 minutes – an hour. If the cake starts to brown too much then cover with some foil to allow the sponge to cook right through without burning the top.
- Whilst your cake is cooking, mix together the juice of the three oranges with your caster sugar and let it sit until needed.
- Once your cake is cooked, leave it to cool a little in the tin before turning out. Make some small slits through the top of the cake and pour over your orange drizzle carefully making sure the syrup runs into the slits rather than straight off the cake! Leave the cake to cool completely and let the drizzle soak in.