Seville orange drizzle cake

Name: Seville orange drizzle cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 175 g unsalted butter, softened, plus extra for greasing; 175 g light brown soft sugar; 2 Waitrose Cooks’ Ingredients Marmalade Oranges, zest of both and about 4-5 tbsp juice; 3 eggs, beaten; 175 g plain flour; 1 tsp baking powder; 50 g golden granulated sugar

A light and fluffy orange sponge infused with marmalade orange juice.

4 out of 5 stars(1) Rate this recipe

Vegetarian

Serves8
CourseCake
Prepare20 mins
Cook55 mins
Total time1 hr 15 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

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

Method

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 flour if the mixture starts to curdle.
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.
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.