Orange Drizzle Cake (Delia Smith)
“Delia’s Complete Illustrated Cookery Book” is one of the very first Cook Books gifted to me. It is definitely one of Britain’s most iconic household names.
I have been baking the lemon version recipe for over 10 years. Without a doubt, a dessert favorite for our Sunday Roast Brunch.
However tempted it might be to dismiss the syrup, DO NOT overlook this step as it is what locks in the moisture and flavors of the cake. Without it you will have a very good cake, however with the drizzle on top you will have an Incredible cake.
Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
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Orange Drizzle Cake (Delia Smith)
Ingredients
ORANGE CAKE BATTER
- 1 1/3 cups (165 g) flour (Sifted)
- 2.5 tsp (12 g) baking powder (Sifted)
- 3/4 cup (150 g) sugar
- 2 oranges (Zest only)
- 11 Tbsp (165 g) butter (Softened)
- 3 eggs (Beaten, At Room Temperature)
- 1 Tbsp orange juice
- 1/4 cup (60 g) milk (At Room Temperature)
ORANGE SYRUP
- 2 oranges (Juice only from your previous 2 oranges)
- 1/2 cup (100 g) sugar
- 1/4 cup (50 g) confectionners' sugar (Sifted)
Instructions
- Preheat oven to 350F/180C.
LEMON CAKE BATTER
- In a mixing bowl, sift the flour and baking powder together. Set aside.
- In another mixing bowl, grate the orange zest and mix in the sugar. Then, add the softened butter. Using an electric handmixer, cream them together for about 1 minute on Medium speed.
- Add the beaten eggs, the squeezed orange juice and milk. Mix until combined.
- Then, slowly add the sifted flour and baking powder. Mix until the batter has a smooth and creamy consistency.
- Place your Daisy Flexipan® Mold on the top of your Medium Perforated Baking Sheet.
- Pour your batter into your Flexipan® and let it set for about 15 minutes before placing your cake in the oven. This will allow the orange juice and milk to add extra moisture to your batter.
- Bake for 40 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 35min)
- Once your orange cake is out of the oven, let it cool down for about 5min. Then, flip it over to unmold.
- Then straight away mix together the syrup ingredients. Next, stab your cake all over with a skewer and spoon the syrup evenly over your hot cake.
- Once the cake has completely cooled down, serve and enjoy! Bon appétit!
Video
Special Notes
Nutrition
I has to reduce the sugar count because of my diabetes it came out wonderful I also had to use a medium spring form pan because I didn’t have your kind of pan
Hi Lyn, thank you for trusting the recipe and I am so happy you gave it a go. I am glad you reduced the quantity of sugar so you could enjoy it. My Dad is also diabetic and I always do the same for him. I guess Delia was not known to cut down on Sugar and Butter ahah I have used Flexipan mold for years now because I do not need to coat them with oil, butter and flour. Let me know if you’d like to know more about it and join my next cooking class. ~Nessa