When the weather’s drizzly, bring on the drizzle cake! There’s nothing better than a freshly-brewed cup of tea and a slice of orange marmalade drizzle cake. Bliss…
Discover all of our favourite cake recipes here.
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Ingredients
- 225g unsalted butter
- 225g caster sugar
- Grated zest 2 oranges
- 2 tbsp seville orange marmalade
- 3 medium free-range eggs
- 2 tsp vanilla paste
- 85ml natural yogurt
- 55ml milk
- 140g self-raising flour
- 1½ tsp baking powder
- 85g ground almonds
For the drizzle
- Juice 1 orange
- Juice 1 lemon
- 55g granulated sugar
- 1-2 tbsp seville orange marmalade (optional)
Specialist kit
- 20cm loosebottomed cake tin, lined with baking paper
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Method
- Heat the oven to 130ºC fan/gas 2. Cream the butter, sugar and zest in a food processor until light and fluffy (or use an electric hand mixer). Add the marmalade and whizz again until combined.
- Whisk the eggs and vanilla paste in a jug, then gradually add to the mixture with the processor on. Add the yogurt and milk, then whizz again until creamy.
- Sift the flour and baking powder into a bowl, stir in the ground almonds, then add to the cake batter, pulsing/whisking until just combined.
- Spoon the mixture into the prepared tin, smooth the top and bake for 55-60 minutes or until a skewer pushed into the middle of the cake comes out clean.
- For the drizzle, mix the juices, sugar and marmalade (if using) in a bowl, then spoon it over the hot cake. Leave to soak in and cool before removing and slicing.
Nutrition
- 520kcals Calories
- 27.4g (13.4g saturated) Fat
- 10.4g Protein
- 57.5g (36g sugars) Carbs
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