Italian Orange Drizzle Cake Recipes

ORANGE DRIZZLE CAKE

Cake. Citrus. One-bowl baking. If these words send a shiver down your spine, then this recipe is for you. It is a very easy recipe that can be different every time you make it if you swap the oranges for lemons, limes, grapefruit, or a mix of juices. You get a not-too-sweet, moist cake that will be gone before the day is over. Remember to use exact measurements to get perfect results.

Provided by Uzo Orimalade

Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes

Time 45m

Yield 8

Number Of Ingredients 9

Orange Drizzle Cake image

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan well using butter and flour.
Combine flour, eggs, sugar, butter, orange juice, orange zest, and baking powder in a bowl. Mix with an electric hand mixer or stand mixer until batter comes together and is pale in color. Pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes. Remove from the oven and let cool in the pan for 5 minutes. Carefully remove from the pan and place on a cooling rack with a tray underneath.
While cake cools, combine sugar and orange juice for drizzle in a small bowl. Pour over the still-warm cake. Let cool completely before slicing.

Nutrition Facts : Calories 336.9 calories, Carbohydrate 42.4 g, Cholesterol 110.4 mg, Fat 17.4 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 10.3 g, Sodium 395 mg, Sugar 30.3 g

Ingredients

1 cup self-rising flour
3 large eggs
⅔ cup superfine sugar
⅔ cup salted butter, melted
2 tablespoons orange juice
1 tablespoon grated orange zest
1 teaspoon baking powder
½ cup superfine sugar
¼ cup orange juice

ITALIAN ORANGE DRIZZLE CAKE

From the TV chef Rachel Allen. A wonderfully light and silky cake that always gets compliments. Also works well with 2 lemons instead of an orange.

Provided by neilporter

Categories Dessert

Time 55m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 9

Italian Orange Drizzle Cake image

Steps:

Melt butter.
Whisk eggs, icing sugar, caster sugar and orange zest until pale and fluffy (takes about 5 minutes with an electric hand whisk).
Fold in melted butter with a large metal spoon.
Sieve flour and baking powder together and gently fold into egg mixture.
Bake at 180°C in a greased and lined 20cm tin for 30-35 minutes.
Cool for 5-10 minutes in the tine before turning out to cool completely.
To make icing mix icing sugar with orange juice until fairly runny and drizzle all over the cooled cake.

Ingredients

100 g butter (melted)
2 eggs
1 orange, zest of
100 g icing sugar
100 g caster sugar
125 g flour
1 teaspoon baking powder
1 orange, juice of
100 g icing sugar

ORANGE DRIZZLE CAKE

A delicious tangy twist on the classic lemon drizzle cake.

Provided by benconnolly247

Time 1h25m

Yield Serves 10

Number Of Ingredients 0

Orange Drizzle Cake image

Steps:

Preheat the oven to 180C/Fan 160C/Gas Mark 4. Beat the butter and 225g sugar together until pale and creamy. Add the eggs, one at a time, slowly mixing through after each addition.
Sift in the flour then add the zest of the orange and mix until well combined.
Line a loaf tin with grease-proof paper then spoon in the mixture and level the top.
Bake for 45-50 minutes until a thin skewer inserted into the middle comes out clean.
While the cake is cooling in its tin, mix the juice of the orange with the 25g sugar. Prick the warm cake all over with a fork and drizzle the drizzle over the top.
Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days and will freeze for up to 1 month.

Ingredients

More about "italian orange drizzle cake recipes"

ITALIAN ORANGE CAKE (SICILIAN WHOLE ORANGE CAKE) RECIPE

Jan 21, 2021 Prep while the oranges are soaking in syrup. PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a 9-inch …
From littlespicejar.com
5/5 (39)
Total Time 1 hr 35 mins
Servings 1

CANDIED ORANGES: Combine the water and sugar together in a medium saucepan; bring to a boil over high heat. When boiling, lower the heat to medium-low, gently add in the orange slices, making sure they are mostly covered in the syrup, and simmer for 15 minutes, stir and move the slices around often so that all of them soak evenly. Once cooked, turn off the heat, remove from heat and allow them to cool for several minutes until you can handle the slices with needle-nose tongs or with your fingertips. Prep while the oranges are soaking in syrup.
PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a 9-inch springform pan with cooking spray on the bottom, up the sides, and line the pan with a sheet of parchment paper. Zest the remaining two oranges using a zester. Remove all of the white pith from the orange using a paring knife and cut the oranges into small pieces (remove seeds and any additional pith to keep the cake from being too bitter.) Place the cut-up orange segments and zest in a food processor and pulse the oranges until they break down into an applesauce-like consistency. Arrange the soaked orange slices in the springform pan in a scaled overlapping pattern; set aside. Do not discard the syrup.
MIX: In the bowl of a stand mixer, whip together the eggs and granulated sugar until it pale and fluffy, about 5 minutes. Slowly stream in the olive oil with the mixer running. Add the flour, kosher salt, nutmeg, and baking powder and combine on the ‘stir’ setting. Add the yogurt as the mixer is running and continue to mix until incorporated. Then, add the vanilla, pulsed orange mixture, and stir until the batter is combined.
BAKE: Pour the cake batter into the prepared baking pan. Smooth out the top of the cake and bake the cake for 47-57 minutes or until a toothpick comes out clean. Allow the cake to cool in the pan for at least 30 minutes before attempting to remove it. Run a knife along the inner rim of the springform pan to help release the cake. Release the spring and remove the rim. At this point, allow the cake to cool completely before attempting to level it with a serrated knife. Once cooled, place a plate over the cake, gently flip, and peel back the parchment paper. At this point, you can brush any remaining orange syrup on the cake to give it a beautiful sheen. Slice and serve!

Italian Orange Drizzle Cake Recipes

ORANGE DRIZZLE CAKE

ITALIAN ORANGE DRIZZLE CAKE

From the TV chef Rachel Allen. A wonderfully light and silky cake that always gets compliments. Also works well with 2 lemons instead of an orange.

ORANGE DRIZZLE CAKE

A delicious tangy twist on the classic lemon drizzle cake.

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