Orange Drizzle Cake (Double batch

• Vegetarian

• Produce

  • 3 Oranges, Medium Zest & Juice

• Refrigerated

  • 4 Eggs, medium

• Baking & Spices

  • 350 200g caster sugar
  • 2 tsp Baking powder
  • 350 g Self raising flour

• Dairy

  • 200 g Butter, soft
  • 8 tbsp Milk

Found on casacostello.com

Description

Ingredients

• 200g Soft Butter
• 350 + 200g Caster Sugar
• 350g Self Raising Flour
• 2 teaspoons Baking Powder
• 4 Medium Eggs
• 8 tablespoons Milk
• 3 Medium Oranges (Grated Zest & Juice)

Directions

• Preheat the oven to 180C and line a loaf tin with either baking parchment or loaf tin liner
• Using an electric mixer on a medium setting, whisk together the 350g of sugar and the butter until able & fluffy.
• Add the eggs and ring of 2 of the oranges and one of the oranges juice
• Reduce to a slow mixing speed and continue adding the flour, baking powder and milk alternately until all just in. Stir together just enough to be fully combined
• Fill both loaf tins if you have 2 or leave half of the mixture until later if you only have 1. Bake for 40 mins if doing one cake or approximately 55 minutes if doing 2. After 40 minutes I reduce the oven to 160C and wait until a skewer comes out of the centre clean
• Mix the rest of the caster sugar and the remaining orange juice and zest and pour evenly over the cakes as soon as they come out of the oven. Leave to cool in the tins if possible
• Perfect for freezing if it lasts long enough!