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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