Orange Drizzle Cake

This recipe is a base for making a drizzle cake, you can use it with the kind of citrus that you like.

Separating the whites from the yolks is not mandatory for this recipe. I do it because it helps lighten the cake a little. For a quicker recipe, use the whole eggs from the beginning.

I use a little bit of lemon in the drizzle because it brings a little more acidity than using the orange alone.

For the drizzle, I used the juices of 1 orange and ½ lemon and I found my cake to still be a little on the dry side. That’s why I suggest that you use two big oranges instead of one.

You can of course use self-rising flour for this recipe.

Ingredients

For the cake batter

3 eggs

8.2 oz. -- 250g flour + 2 tsp. baking powder

(OR 8.2 oz. --250g of self-rising flower)

White granulated sugar    5.3 oz. -- 150g

Melted butter -- 5.3 oz. -- 150g

Grated zest from 1 orange (prefer organic to avoid the pesticides on the orange skin)

1 tbsp. Poppy seeds

1 pinch of salt

For the drizzle

White granulated sugar -- 1.8 oz. -- 50g

Juice from 2 big oranges and ½ lemon