With Valentines day a mere 24 hours away, I'm feeling the love in the air and the romance in the water. This year I decided to join in on Food Blogger Love and share a little bit of loveliness for my fellow online foodies. My chosen Valentine is Kelly Lynn from Kelly Lynn's Sweets & Treats. Happy chocolates and flowers day Kelly!
Kelly's blog is jammed full of tasty treats and I just loved drooling over her recipes. For the purpose of Food Blogger Love I thought I'd whip up my take on her delicious looking Orange Loaf Cake. My orange drizzle loaf is a bit different from Kelly's version, hers is a traditional pound cake smothered in yummy frosting where mine is a fluffy loaf soaked in an orange syrup. I think between us we've got everyones preferences covered.
I have to admit, I'm super jealous of Kelly's orange tree, imagine having a bounty of fresh fruit right in your own back yard! I'll have to make do with my local green grocer, oh well.
Drizzle cake is my absolute favorite cake in the world. Normally you attribute this style of loaf with lemon but it lends itself perfectly to any citrus fruit. I've had excellent results from lime and even grapefruit. There's nothing like breaking through that sugary crust and letting the zingy citrus sponge melt on your tongue.
Drizzle cake is my absolute favorite cake in the world. Normally you attribute this style of loaf with lemon but it lends itself perfectly to any citrus fruit. I've had excellent results from lime and even grapefruit. There's nothing like breaking through that sugary crust and letting the zingy citrus sponge melt on your tongue.
Orange Drizzle Loaf
Ingredients
- For the cake:
- 250g unsalted butter, at room temperature
- 250g caster sugar
- 4 large eggs
- 250g self raising flour
- 1tsp baking powder
- 2tbsp orange zest from 2 oranges
- For the drizzle :
- juice from 2 oranges
- 250g caster sugar
Cooking Directions
- Preheat your oven to 170C and grease and line a 2lb loaf tin.
- In the bowl of an electric mixer mix all of the cake ingredients together untill fully combined.
- Pour batter into the prepared loaf tin and bake for 45-55 minutes until risen and springy to the touch. Allow to cool while you make the drizzle.
- Stir together the sugar and orange juice, once combined pour over the loaf and leave to cool in the tin for 2 hours or overnight.
- Once cool, use a sharp knife to release the edged of the cake from the tin and remove. Slice and enjoy.
