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Orange Drizzle Cake

Orange Drizzle Cake

What you will need

  • Cake:
  • 175g (6 oz) self raising flour
  • 1/2 teaspoon baking powder
  • 175g (6 oz) Flora Cuisine
  • 175g (6 oz) caster sugar
  • 3 medium eggs
  • Finely grated rind of 2 oranges
  • Orange Syrup:
  • Juice of 1 1/2 oranges, strained
  • 115g (4 oz) caster sugar
  • 55g (2 oz) desiccated toasted coconut
  • 1 orange, peel cut into fine strips, optional

Preparation

Servings: 10

Preparation time: 10 minutes

Cooking time: 25-30 minutes round cake/1 hour loaf tin

1. Preheat oven at 180C,/160C Fan/Gas Mark 4 for 25-30mins (for the round cake) or 1 hour (for the loaf tin).

2. Sift the flour and baking powder into a large mixing bowl, add the remaining cake ingredients and beat with a wooden spoon until smooth.

3. Spoon the mixture into a round deep 20cm greased and lined cake tin or a greased and lined 1 kg (2 lb) loaf tin.

4. Bake until cooked.

5. Turn out onto a wire tray.

6. Put the orange juice and sugar in a saucepan and heat gently until the sugar has dissolved.

7. Whilst cake is warm, drizzle the syrup over so that it soaks into the cake.

8. Sprinkle over the toasted coconut.

9. As a finishing touch add very finely peeled strips of orange.

Nutrition information

  • Calories: 336kcal (17%)
  • Sugars: 31.3g (35%)
  • Fat: 16.5g (24%)
  • Saturates: 4.6g (23%)
  • Salt: 0.28g (5%)
  • (%) = of an adult's (woman) guideline daily amount