Orange Drizzle Cake With Candied Orange Peel Recipes

ORANGE DRIZZLE CAKE WITH CANDIED ORANGE PEEL

Steps:

• Line the base and sides of a 20cm loose-bottomed cake tin with non-stick baking parchment
• Preheat the oven to 180C/350F.
• Add the melted butter, sugar, eggs and orange extract to a large bowl. Mix using an electric mixer or whisk until thick.
• Fold in the flour, ground almonds, baking powder, salt and orange zest. Pour the mixture into the lined cake tin.
• Bake in the oven for 40-50 minutes, until an inserted skewer comes out clean. Then leave to cool in the tin for 10 minutes, before removing from the tin and cooling completing on a cooling rack.
• Meanwhile, make the candied peel. Pour the water into a saucepan. Add two-thirds of the sugar and the orange peel. Bring to the boil then simmer on a medium heat for 45-55 minutes, until the liquid becomes thick and syrupy. Place the remaining sugar on a plate, then remove the peel from the pan using a slotted spoon. Let the excess liquid drip off and place the peel strips on the sugar plate. Toss well to cover in sugar (these can be eaten straight away. They'll firm up if covered and left at room temperature for a day - tastes delicious either way).
• Make the icing by whisking together the confectioners' sugar, water and orange extract. You need a consistency where the icing thick but just pourable.
• Spoon the icing over the cooled cake, allowing it to drip down the sides slightly.
• Sprinkle the top of the cake with candied peel and toasted almond slivers and serve.

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.