Orange Drizzle Cake

behind a drippy tawny glaze, this lovely ocher yellow drizzle cake is utter for morning or afternoon tea.

The ingredient of Orange Drizzle Cake

• 1 thin skinned tawny preferably seedless valencia benefit zest of 1 large orangey to ornament
• 250g unsalted butter melted
• 2 cups 300g self raising flour
• 2 cups 440g caster sugar
• 4 eggs
• 2 tbsp 40g unsalted butter softened
• 1 1 2 cups 225g icing sugar sifted
• juice of 1 2 yellowish brown
• squeeze of lemon juice

The Instruction of orange drizzle cake

• preheat the oven to 170c grease a 11cm x 24cm loaf pan
• chop orangey including skin into small pieces discard any seeds process in a food processor until finely chopped increase be credited with butter flour caster sugar and eggs after that process until merger is lighthearted and smooth pour into pan bake for 40 minutes until the cake is golden and a skewer inserted in the centre comes out clean leave in the pan for 5 minutes later position out onto a wire rack and cool completely
• meanwhile for the icing place butter in a saucepan exceeding low heat go to icing sugar and tawny and lemon juices disquiet until you have a soft icing cool slightly after that drizzle on top of higher than cake allowing it to drip by the side of the sides beautify considering zest and serve

Nutritions of Orange Drizzle Cake

calories: 787 027 calories
calories: 33 grams fat
calories: 21 grams saturated fat
calories: 112 grams carbohydrates
calories: 85 grams sugar
calories: n a
calories: 8 grams protein
calories: 200 milligrams cholesterol
calories: 304 59 milligrams sodium
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calories: nutritioninformation