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Seville orange drizzle cake
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175g unsalted butter, softened, plus extra for greasing
175g light brown soft sugar
2 Waitrose Cooks’ Ingredients Marmalade Oranges, zest of both and about 4-5 tbsp juice
3 eggs, beaten
175g plain flour
1 tsp baking powder
50g golden granulated sugar
1. Preheat the oven to 180˚C, gas mark 4. Grease a 900g loaf tin and line with parchment. Beat the butter and brown sugar with electric beaters for 4-5 minutes, until light and fluffy. Beat in the zest of 1 orange. Slowly beat the eggs into the batter, adding a spoonful of fl our if the mixture starts to curdle.
2. Fold in the flour and baking powder until just smooth, then stir in 1 tbsp orange juice. Pour into the lined loaf tin and bake for 45-55 minutes, until golden and a skewer inserted into the centre comes out clean.
3. As soon as the cake comes out of the oven, pierce the top all over with a skewer. Mix the remaining orange juice (top up with regular orange juice if you don’t have enough from the marmalade oranges) and zest with the granulated sugar and spoon all over the top. Cool completely in the tin before removing and serving.
When marmalade oranges aren’t in season, use 1 lemon and 1 orange in this recipe instead.
This recipe appeared within the February 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose stores
Typical values per serving:
Per serving (8) 1289kJ
This recipe was first published in February 2018.