A January twist on a Lemon Drizzle – a cake I always make for our French friends when I want to share a taste of England. If you want to make the traditional Lemon version just use lemons instead of oranges and leave out the marmalade.
INGREDIENTS
225g unsalted butter, softened
225g caster sugar
4 eggs
225g self-raising flour
1 orange, zested
1 heaped tablespoon of good marmalade
For the drizzle topping
1 orange juiced
2 teaspoons marmalade
50g caster sugar
METHOD
Heat the oven to 180C/160C fan/gas 4.
Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time. If it starts to split just add a couple of tablespoons of the flour to bring it back together.
Sift in the self-raising flour, then add the zest and marmalade and mix until well combined.
Line a loaf tin with baking paper, then spoon in the mixture and level the top with a spoon.
Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
While the cake is cooling in its tin, mix together the orange juice, marmalade and caster sugar to make the drizzle.
Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.
Leave in the tin until completely cool, then remove and serve.
