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    Orange Drizzle Cake

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    Orange Drizzle Cake

    These delicious individual moist cakes have a lovely crunchy, sugary topping.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes, plus cooling 40 minutes

    Makes: 12


    • 175g butter, softened
    • 175g soft light brown sugar
    • Grated zest and juice of 1½ oranges
    • 125g sultanas
    • 3 eggs, beaten
    • 175g self-raising flour
    • 1-2 tbsp whole milk
    • 100g granulated sugar


    1. Preheat the oven to 180°C, gas mark 4. Butter 12 x 125ml mini loaf tins and line the sides with baking parchment, or line a deep 12-hole muffin tin with paper muffin cases.
    2. In a large bowl, beat together the butter and sugar with an electric handwhisk until pale and fluffy. Stir in the grated zest of 1 orange and the sultanas before adding the eggs, a little at a time, beating well after each addition. Sift in the flour and gently fold in, adding enough milk to make the mixture drop off the end of a spoon when tapped.
    3. Spoon the mixture evenly into the tins, and level the tops with the back of a spoon. Bake for 20-25 minutes until golden and a skewer inserted in the centre comes out clean.
    4. Meanwhile, mix together the remaining orange zest, the juice and granulated sugar and pour over the tops of the cakes. Allow to cool in the tins. The cakes will keep for up to 1-2 days in an airtight container.

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    As an alternative to the crunchy sugar topping, remove the cakes from the tins at the end of Step 3, cool on a wire rack and drizzle with icing, made from icing sugar mixed to a paste with orange juice.


    Average user rating

    4 stars