Orange Drizzle Cake Recipe

Self-raising flour: A type of flour that already contains baking powder, used to help the cake rise.

Caster sugar: A fine sugar that dissolves quickly, perfect for baking.

Butter: Softened to mix easily with other ingredients, providing richness and moisture.

Eggs: Beaten to incorporate air and provide structure to the cake.

Baking powder: A leavening agent that helps the cake rise.

Orange zest: The outer peel of the orange, grated to add intense citrus flavor.

Icing sugar: A fine sugar used to make the sweet drizzle topping.

Orange juice: Freshly squeezed to mix with icing sugar for the drizzle.

When creaming together the butter and sugar, ensure the butter is at room temperature. This will help achieve a light and fluffy texture, which is crucial for the overall cake consistency. If the butter is too cold, it won't incorporate well with the sugar, and if it's too warm, the cake may turn out greasy.

• self-raising flour - Substitute with all-purpose flour and baking powder: Use 200 g of all-purpose flour and add 2 teaspoon of baking powder. This combination will mimic the leavening effect of self-raising flour.

• caster sugar - Substitute with granulated sugar: Granulated sugar can be used in the same quantity, though it may have a slightly different texture.

• softened butter - Substitute with margarine: Margarine can be used in the same quantity and will provide a similar texture and moisture.

• beaten eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoon of water for each egg. This is a good vegan alternative.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar for each teaspoon of baking powder.

• zest only oranges - Substitute with lemon zest: Lemon zest can provide a similar citrus flavor, though it will be slightly more tart.

• icing sugar - Substitute with powdered sugar: Powdered sugar is essentially the same as icing sugar and can be used in the same quantity.

• juice only orange - Substitute with lemon juice: Lemon juice can be used as a substitute, though it will be more acidic and tart.

• Allow the orange drizzle cake to cool completely on a wire rack before storing or freezing. This ensures that the cake retains its texture and flavor.

• For short-term storage, wrap the cake tightly in cling film or plastic wrap. This helps to keep the cake moist and prevents it from drying out.

• Place the wrapped cake in an airtight container. This adds an extra layer of protection against air and moisture, keeping your dessert fresh for up to 3 days at room temperature.

• If you prefer to refrigerate the cake, ensure it is well-wrapped and stored in an airtight container. This can extend its freshness for up to a week. However, be aware that refrigeration can sometimes dry out cakes, so it's best to consume it sooner rather than later.

• For freezing, first wrap the cooled cake in a layer of cling film or plastic wrap. Then, wrap it again in a layer of aluminum foil to prevent freezer burn.

• Place the double-wrapped cake in a freezer-safe bag or airtight container. Label it with the date to keep track of its storage time.

• The orange drizzle cake can be frozen for up to 3 months. When ready to enjoy, thaw the cake at room temperature for several hours or overnight in the refrigerator.

• For individual servings, slice the cake before freezing. Wrap each slice in cling film and then in aluminum foil. Store the slices in a freezer-safe bag or container. This allows you to thaw and enjoy single portions without defrosting the entire cake.

• When thawing, avoid using a microwave as it can make the cake soggy. Instead, let it come to room temperature naturally for the best texture and flavor.

• If you wish to refresh the cake after thawing, you can warm it slightly in a low oven (about 150°C or 300°F) for 10-15 minutes. This can help to revive its freshly-baked taste and texture.

• Preheat your oven to 150°c (300°f). Place the leftover orange drizzle cake on a baking sheet and cover it loosely with aluminum foil to prevent it from drying out. Warm it for about 10-15 minutes or until heated through. This method helps maintain the cake's moist texture and enhances the orange zest flavor.

• For a quicker option, use the microwave. Place a slice of the cake on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Heat on medium power for 20-30 seconds. Be cautious not to overheat, as this can make the cake rubbery.

• If you have an air fryer, preheat it to 150°c (300°f). Place the cake slice in the air fryer basket and heat for 3-5 minutes. This method can give the cake a slightly crisp exterior while keeping the inside moist.

• For a stovetop method, use a steamer. Place the cake slice on a heatproof plate and set it in the steamer basket. Steam over simmering water for about 5 minutes. This gentle method helps retain the cake's moisture and enhances the orange drizzle.

• If you prefer a more indulgent approach, consider toasting the cake slice lightly in a toaster oven. This will give it a slightly crispy edge while keeping the inside soft. Toast for about 2-3 minutes, keeping a close eye to avoid burning.

• Oven: Used to bake the cake at the required temperature of 180°C (350°F).

• Mixing bowl: Essential for combining and mixing the ingredients together.

• Electric mixer: Helps to cream the butter and sugar until light and fluffy, and to mix in the eggs smoothly.

• Sieve: Used to sift the flour and baking powder to ensure there are no lumps and to aerate the mixture.

• Spatula: Useful for folding in the flour and baking powder into the mixture and for scraping down the sides of the bowl.

• Zester: Needed to zest the oranges, which adds flavor to the cake.

• Cake tin: The container in which the cake batter is poured and baked.

• Baking parchment: Used to line the cake tin to prevent the cake from sticking.

• Skewer: Used to check if the cake is baked through by inserting it into the center and to poke holes for the drizzle.

• Measuring scales: Ensures accurate measurement of ingredients like flour, sugar, and butter.

• Measuring spoons: Used to measure small quantities of ingredients like baking powder.

• Juicer: Extracts juice from the orange for the drizzle.

• Wire rack: Allows the cake to cool evenly after baking.

• Small bowl: Used to mix the icing sugar and orange juice for the drizzle.

Pre-measure ingredients: Measure out all ingredients before you start. This will save time and ensure you have everything ready.

Use an electric mixer: An electric mixer can cream the butter and sugar faster and more efficiently than doing it by hand.

Room temperature eggs: Use room temperature eggs to help them incorporate more easily into the batter.

Line the tin in advance: Prepare and line your cake tin before you start mixing the batter to save time later.

Make the drizzle while baking: Prepare the orange drizzle while the cake is baking to streamline the process.