Orange Drizzle Cake





115g unsalted butter, softened

115g caster sugar

4 large free-range or organic eggs

180g ground almonds

Zest and juice of 2 Oranges

125g self-raising flour, sifted

For the Orange syrup

100g caster sugar

90g Orange juice

For the Orange Chocolate

1 block of Milk Chocolate

Zest and juice of 1 Orange

50g Butter




Preheat the oven to 180ºC/350ºF/gas 4. Grease and line the bottom and sides of a ProCook  20cm spring form cake tin with greaseproof paper.

Using an electric whisk, beat the butter with the caster sugar until light and creamy. Add the eggs one by one, beating each in well. Fold in your ground almonds, the orange  zest and juice and the sifted flour. Spoon the mix into the prepared cake tin and bake in the preheated oven for 40 minutes or until lightly golden.

You can check to see if the cake is cooked by poking a cocktail stick right into the sponge. Remove it after 5 seconds and if it comes out clean the cake is cooked; if slightly sticky it needs a little longer, so put it back in the oven. Allow the cake to cool on a rack.

Make your Orange syrup by heating the sugar and orange  juice in a pan until the sugar has dissolved. While your cake is still warm, make lots of little holes in the top with a cocktail stick and pour your syrup over.

To make the orange chocolate coating take the 50g butter and break the chocolate into blocks and melt down add the zest and juice of an orange and stir.

Leave to set a little while until slightly thicker and then pour over the cake and leave to set.


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