Hermine's orange drizzle cake
What better way to treat ourselves this bank holiday weekend than with a bit of baking! With a twist on a classic recipe, Bake Off semi-finalist Hermine shares her orange drizzle cake!
Orange Drizzle CakeMakes: 22 cm round cakePrep: 15 minutesCook: 35 minutes
Ingredients180g butter, room temperature180g icing sugar3 eggs3 oranges (zest of 1 plus 250ml orange juice)¼ tsp salt180g plain flour1 ½ tsp baking powder2 tbsp caster sugar1 tbsp orange liqueur, brandy or rum (optional)Icing sugar, to dustEquipment: 22cm round tin
Method1. Preheat the oven to 180C/160C fan/Gas 4. Grease a 22 cm cake tin and line withgreaseproof paper.2. Cream the butter and the icing sugar until light and fluffy. Add in the eggs one at atime and mix in-between until well combined. Add in the orange zest, salt, flour andbaking powder. Mix until combined, being careful not to over-mix. Add 100ml of theorange juice and combine.3. Pour the cake batter into the lined tin and bake for 25 minutes.4. In a saucepan add the remaining 150ml of orange juice and the 2 tbsp of castersugar. Boil until it has a syrupy thick consistency. Add the orange liqueur if using.5. Remove the cake from the oven. While still hot and in the tin, poke a few holes inthe sponge using a skewer or cocktail stick. Using a spoon or a brush, pour theorange syrup all other the cake a spoon at a time and allow it to soak in.6. Allow the cake to cool, arrange a few slices of orange on top if liked and serve dustedwith icing sugar.