The Orange Drizzle Cake is a quintessentially English dessert, beloved throughout the UK for its delightful blend of citrus and sweet flavors. It’s more than just a cake; it’s a cherished tradition, a symbol of cozy afternoons and heartwarming family gatherings. My connection to this classic dessert is deep, and I’m thrilled to share with you my home recipe, which adds a unique French twist to this already fabulous cake.
In France, we have a similar cake known as “Le gâteau à l’orange,” a staple in many households. My version of this recipe draws inspiration from Lyon, located in the picturesque Auvergne-Rhône-Alpes region of France. This area is renowned for its culinary expertise, and the Orange Drizzle Cake is no exception.
What makes the Orange Drizzle Cake so special is its perfect balance of tangy and sweet. The cake itself is moist, infused with the zest of fresh oranges, providing a burst of citrus in every bite. The ‘drizzle’ – a delightful concoction of orange juice and sugar – is what sets this cake apart, seeping into the cake and creating a beautifully glazed top that’s both tangy and sweet.
This cake is not just a treat for the taste buds; it’s a journey through cultures. The fusion of English and French baking techniques results in a dessert that’s simple yet sophisticated, homely yet elegant. Whether you’re enjoying it with a cup of tea in England or savoring it as a dessert in France, the Orange Drizzle Cake is a testament to the universal language of good food.
As you follow this recipe, imagine the streets of Lyon, the bustling markets, and the aroma of fresh oranges filling the air. This is more than just a recipe; it’s a culinary adventure that bridges the English and French baking traditions, offering you a slice of both cultures in every bite. Enjoy the process of baking and the even greater joy of sharing this delightful cake with friends and family.
Ingredients
4 orange
4 eggs (large )
300g of butter unsalted
300g of sugar
10g baking powder
230g white flour
Icing
250g icing sugar
3 large spoon of orange juice
1 cake ring for about 10 people
Preparation time 30 minutes
Cooking time 20 mins
Serves 10 t0 12 people
1/ Wash the orange, With a zester burner, 4 oranges zest keeping the 4 oranges for the juice
2/ Melt 300g of unsalted butter in a pan
3/ Flour and butter the cake pan
4/ In a mixer, add 300g of sugar and 300g melted butter. Mix until Creamy.
5/ Chop the Orange zest in very small bites
6/ Add the juice of 4 oranges to 2 eggs
7/ Sift in the flour, and baking powder and add the zest of the orange. Mix until well combined.
8/ Add the last 2 eggs, one at a time,
9 / Line a loaf tin with grease-proof paper, spoon in the mixture, and level the top.
10/ Preheat the oven to 180C/Fan/Gas Mark 4.
Bake for 15-20 minutes until a thin skewer inserted into the middle comes out clean.
11/ While the cake is cooling in its tin , pour over the juice of 3 oranges on the cake.
12 / For the icing, mix the orange juice with the icing sugar.
Prick the warm cake all over with a fork and drizzle the glaze over the top of the cake, and top with candied orange
enjoy ! Chef Bertrand Munier
