'Lemon' Drizzle Cake? Sooo last season, darling!
Ok, Lemon Drizzle is still delicious, of course, but it is Valencia Orange season now, and what better way to mark it than with an (equally delicious) version on the classic tea-time favourite.
The addition of the Almond & Vanilla Extracts are optional but HIGHLY recommended..
9 inch/1lb Loaf tin, greased and lined.
175g Butter (softened in microwave 1 min)
175g Caster Sugar
Zest 4 Valencia Oranges
3 Med Eggs (lightly beaten in separate bowl)
1/2 tsp Almond Extract (optional)
1/2 tsp Vanilla Extract (optional)
175g Self Raising flour
Pinch of Salt
Splash of Milk (optional)
Juice from x 2 of the Oranges
50g Icing Sugar
50g Caster Sugar
1 x tbsp Golden Syrup
Granulated Sugar to sprinkle on top
MAKES 10 SLICES
Beat the butter and sugar until very pale and fluffy; at least 5 mins. Add the zest and extracts, if using, then beat in the eggs a little at a time, adding a little flour at each stage to prevent curdling. Using a metal spoon, fold in the remaining flour and salt. Don't overmix!
The mix should drop off a spoon easily with a little tap, if it’s a little stiff, add a splash of milk to loosen it.
Pour into a lined loaf tin and bake at 170 (160 fan) degrees for 40-50 minutes, or until a skewer comes out clean.
Meanwhile to make the syrup, put all the ingredients in a small saucepan on a low heat. Simmer for around 20 mins or until you have a 'light syrup' consistency (remembering will thicken a little as its cools)
When the cake is done, remove from the oven and pierce deeply all over with a skewer (not right down to the bottom) Spoon over the syrup, then sprinkle the top with granulated sugar. This gives a lovely crisp finish to the top when cool and looks pretty :)
Leave to cool completely before removing from the tin. Then, um, EAT!
HAPPY ORANGE SEASON!