April 23, 2018
INSPIRATION FOR YOUR WEDDING DAY AND YOUR HAPPY EVER AFTER

Candied Orange Drizzle Cake

By The Caketonian

Winter is definitely on its way in Ireland (which is taking some getting used to for this northern hemisphere dwelling Capetonian) – the days are decidedly shorter, and my boots and jackets are making more regular appearances. But this just means a new season of baking so I decided to embrace it and play around a little with some lush citrus flavours.

Thanks to my trusty local green grocer, I found some seriously jumbo oranges – perfect for getting long strips of orange peel to candy.

Pair this with my old favourite sponge cake and fresh orange syrup, and you have the makings of a teatime treat that is understated but that packs a satisfying flavour punch.

I was going for a small (7″) cake since I was likely to eat most of it myself, but this recipe can easily be doubled and and baked in a 9″ pan. Try it out and let me know how it goes…

For the sponge:

  • 140g butter
  • ½ cup caster sugar
  • 1 tsp vanilla extract
  • zest from one large orange
  • 2 large free-range eggs (at room temperature, beaten)
  • 1 cup flour
  • 1½ tsp baking powder
  • 2-3 Tbsp milk

Orange syrup and candied peel

  • 1 granulated sugar
  • juice of 2 large oranges (topped up with water to make 1 cup of liquid)
  • Peel of 2 large oranges (cut into thin strips)
  • ½ cup caster sugar

Glaze

  • 1 cup icing sugar
  • 1 Tbsp butter (softened)
  • 2-3 Tbsp milk

Instructions

  • Preheat oven to 180°C
  • Beat the butter and then add the sugar, beating until light and fluffy.
  • Beat in the vanilla and orange zest
  • Add in the eggs, a small amount at a time and beating to incorporate after each addition. Add a tablespoon of flour with the last 2 additions of egg to prevent the mixture from curdling
  • Sift in the flour and baking powder, folding in until no streaks of flour remain
  • Add milk if needed to loosen the mixture – it should be think, but should fall off the back of a spoon when gently shaken
  • Pour mixture into a greased and lined 7″ round cake pan and bake for 30-35 minutes (until golden brown on top, and a cake tester comes out clean).
  • For the syrup and candied peel, cut the peel from the oranges, carefully removing any pith and then slicing into fine strips. Place the orange peel in a small saucepan with the granulated sugar, orange juice and water.
  • Heat on medium until all the sugar has dissolved and then bring to the boil, simmering for 3 minutes.
  • When the cake is ready, remove from the oven and poke holes all over the surface using a skewer or knife to allow the syrup to be absorbed.
  • Pour over half the syrup while the cake is still hot, and return the remaining syrup and peel to the stove to simmer for a further 10-15 minutes until the peel is slightly softened.
  • Remove the peel from the mixture and drain (keep the syrup for serving – it’s delicious!)
  • Place peel strips on baking paper and toss with caster sugar, allowing to dry for 3-4 hours (I didn’t do this, but if you are after curls rather than straight strips, shape them while still warm and soft)
  • Once the cake has absorbed the syrup, remove from the tin and allow to cool a little before pouring over the glaze.
  • For the glaze, simply mix all the ingredients together until smooth and a thick, pourable consistency is reached).
  • Decorate with candied peel and serve with the scrumptious marmaladey syrup (and maybe some cream if you’re feeling particularly decadent).

Follow the Caketonian on Instagram for more delicious baking inspiration!

 

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