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Italian Orange Drizzle Cake

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“From the TV chef Rachel Allen. A wonderfully light and silky cake that always gets compliments. Also works well with 2 lemons instead of an orange.”
READY IN:
55mins
SERVES:
8
YIELD:
8 slices
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter.
  2. Whisk eggs, icing sugar, caster sugar and orange zest until pale and fluffy (takes about 5 minutes with an electric hand whisk).
  3. Fold in melted butter with a large metal spoon.
  4. Sieve flour and baking powder together and gently fold into egg mixture.
  5. Bake at 180°C in a greased and lined 20cm tin for 30-35 minutes.
  6. Cool for 5-10 minutes in the tine before turning out to cool completely.
  7. To make icing mix icing sugar with orange juice until fairly runny and drizzle all over the cooled cake.

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