Orange Drizzle Traybake Cake (Print Version)
# Ingredients:
→ For the cake
01 -
250g butter, softened to room temperature
02 -
250g caster sugar
03 -
1 teaspoon pure vanilla extract
04 -
4 medium eggs
05 -
250g self-raising flour
06 -
3 tablespoons whole milk
07 -
Zest of 1 fresh orange
→ For the citrus topping
08 -
200g icing sugar, sifted
09 -
2 tablespoons freshly squeezed orange juice
10 -
1-2 tablespoons fresh orange zest, for garnish
# Instructions:
01 -
Start by preheating your oven to a moderate 180°C (or 160°C if using a fan oven). Take an 8x10-inch baking tin and line it carefully with baking paper, making sure to get into the corners.
02 -
In a spacious mixing bowl, beat together your softened butter and sugar until the mixture becomes light, pale and wonderfully fluffy. Stir in the vanilla extract to add that lovely aromatic note.
03 -
Gradually incorporate the eggs, flour, and milk, adding them bit by bit while whisking. Keep going until you achieve a smooth, velvety cake batter. Finally, fold in the orange zest to infuse the batter with citrus flavor.
04 -
Pour your batter into the prepared tin, taking care to spread it evenly to all corners. Bake in your preheated oven for 25-30 minutes, or until a skewer inserted into the center comes out clean and spotless.
05 -
Allow the cake to rest in its tin for about 10 minutes, then carefully turn it out onto a wire cooling rack and let it cool completely. Patience is key here!
06 -
While the cake cools, prepare your topping by mixing the sifted icing sugar with fresh orange juice until you achieve a smooth, glossy icing that's thick but spreadable.
07 -
Once the cake is completely cool, spread your orange icing evenly across the top. Sprinkle generously with fresh orange zest, then leave at room temperature until the icing sets firmly before slicing into portions.
# Notes:
01 -
This cake stays fresh for up to 5 days when stored in an airtight container
02 -
For the best results, make sure all your ingredients are at room temperature before starting