So about this cake, Izzy. I am sending it to you because you know I have a mental block about baking. Nana gave me this recipe years ago, promising that even a nervous baker like me would get good results. Besides, it is so delicious! The rind of TWO oranges makes it so yummy and orangey. I also love thinking of you making it in Drummond Street, on another continent, having just made it here together with you. A snowy day, eating it at the kitchen table when Claudia and Dad got home, with steaming cups of tea. It is pretty nice to think of three generations of us cooking this cake in different countries isn’t it, my darling girl ?
Orange Drizzle Cake
- 6 oz butter
- 6 oz caster sugar
- 3 eggs at room temperature
- 6 oz self raising flour (or plain flour with 1 and 1/2 teaspoons baking powder)
- 2 tablespoons milk
- grated rind of 2 oranges
- juice of 2 oranges
- 4 oz sugar
- Beat the butter and sugar till fluffy
- Beat in eggs one at a time
- Fold in the sifted flour slowly
- Add milk with last tablespoon of flour
- Add the grated rind
- In a small saucepan, melt the sugar in the orange juice over a low heat, and leave to cool
- Pour the batter into a small greased pan and bake on 350 degrees for about 45 minutes or until cooked.
- Cool the cake, make slits with a sharp knife and drizzle with the syrup before serving.