Orange cake with orange drizzle




  • 250g fresh orange juice
  • 3 eggs (Le Naturelle)
  • 1 tsp vanilla extract
  • 225g caster sugar (Lamb brand)
  • 225g oil
  • 260g plain flour (Lamb brand)
  • 1 ½ tbsp. baking powder (Lamb brand)
  • Pinch salt
  • Grated zest  2 oranges

You will also need:

  • 150g icing sugar (Lamb brand)
  • 1 tbsp cream
  • Good drizzle orange juice
  • Sliced orange zest to decorate

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Start this recipe by placing the orange juice, eggs, vanilla, caster sugar, and oil into a liquidizer and blitz for 3-4 minutes till pale and fluffy. Pour into a large bowl and sift in the flour, baking powder and salt. Add in the zest and fold together well but DO NOT OVERMIX. Pour into a well-greased bunt tin and bake in the oven at 180°C for 35-40 minutes. Allow to cool then mix together the icing sugar, orange juice and cream to make a glace icing. Drizzle over the bunt cake and decorate the top with sliced orange rind.

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