Best Orange Coriander Drizzle Cake Recipes

ORANGE DRIZZLE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan well using butter and flour.
• Combine flour, eggs, sugar, butter, orange juice, orange zest, and baking powder in a bowl. Mix with an electric hand mixer or stand mixer until batter comes together and is pale in color. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes. Remove from the oven and let cool in the pan for 5 minutes. Carefully remove from the pan and place on a cooling rack with a tray underneath.
• While cake cools, combine sugar and orange juice for drizzle in a small bowl. Pour over the still-warm cake. Let cool completely before slicing.

ORANGE DRIZZLE CAKE

Steps:

• grease and line a standard tea-loaf tin and pre heat the oven to 180C
• cream together the butter and sugar until light and fluffy, gradually beat in the flour, baking powder and eggs until combined
• finally beat in the ground almond, orange rind and about half the juice careful not to let the mix curdle
• smooth the mix into the loaf tin and bake for approx 45 mins until golden and a skewer comes out clean
• Dissolve the sugar in the remaining orange juice
• remove the cake from the oven and prick all over with the skewer then drizzle the juice mix over the cake.
• allow to cool slightly before removing to a wire rack to cool completely

ORANGE DRIZZLE CAKE

Steps:

• Heat the oven, line the tins and make the sponge exactly as described in the 'Goes well with' recipe, simply adding the orange zest to the sponge mixture.
• For the drizzle, roughly crush the sugar cubes with orange juice until they absorb the juice and become slushy. For the filling, whip the crème fraîche until stiff. Spread over one of the sponges, then spread the other with orange curd and sandwich the two together. Spoon over the drizzle and serve.