An Italian Sunshine Dream: The Orange Drizzle Cake

There are some recipes that feel like a warm hug from a beloved nonna, and for me, Rachel Allen’s Orange Drizzle Cake is precisely that. I remember the first time I encountered it, not in a bustling Italian piazza, but on a television screen, its vibrant citrus scent practically wafting through the airwaves. It was a moment of pure culinary enchantment, a promise of simple, honest sweetness. That light, almost ethereal crumb, kissed by a zesty glaze, immediately transported me to sun-drenched citrus groves, and it’s been a staple in my baking repertoire ever since. It’s the kind of cake that’s both unfussy and utterly delightful, a testament to how a few quality ingredients can create something truly magical.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 30-35 minutes
• Total Time: 60-65 minutes (plus cooling time)
• Servings: 8 slices
• Yield: 1 x 20cm cake
• Dietary Type: Vegetarian

Ingredients

This wonderfully light and silky cake relies on simple, pantry-staple ingredients, elevated by the bright, fragrant essence of orange.

For the Cake:

• 100 g unsalted butter, melted
• 2 large eggs
• 1 orange, zest of (finely grated)
• 100 g icing sugar (also known as confectioners’ sugar or powdered sugar)
• 100 g caster sugar (superfine sugar)
• 125 g plain flour (all-purpose flour)
• 1 teaspoon baking powder

For the Icing:

• 1 orange, juice of (freshly squeezed)
• 100 g icing sugar (confectioners’ sugar or powdered sugar)

Equipment Needed

To bring this delightful cake to life, you’ll need a few essential kitchen tools:

• A 20cm round cake tin
• Parchment paper for lining the tin
• A mixing bowl
• A whisk (electric hand whisk recommended for best results)
• A large metal spoon or spatula for folding
• A sieve
• A measuring jug
• A small bowl for the icing
• A wire cooling rack

Instructions

Crafting this Italian-inspired Orange Drizzle Cake is a straightforward process, designed to yield a beautifully moist and flavourful result. Precision in your measurements and gentle folding will ensure a light, airy texture.

1. Preheat and Prepare: Begin by preheating your oven to 180°C (160°C fan/350°F/Gas Mark 4). Grease and line a 20cm round cake tin with parchment paper. This crucial step ensures your cake releases cleanly and maintains its beautiful shape.

2. Melt the Butter: Melt the 100g of butter in a small saucepan over low heat or in the microwave. Set aside to cool slightly.

3. Whip the Eggs and Sugars: In a clean mixing bowl, whisk together the 2 large eggs, 100g of icing sugar, 100g of caster sugar, and the finely grated zest of one orange. This is where the magic begins – with an electric hand whisk, this mixture will take approximately 5 minutes to become pale and fluffy. You’re looking for a ribbon stage, where the mixture is light, airy, and holds its shape when the whisk is lifted.

4. Incorporate the Butter: Gently fold the slightly cooled, melted butter into the egg and sugar mixture. Use a large metal spoon or spatula for this step, taking care not to knock out too much of the air you’ve just incorporated. Aim for a smooth, homogenous mixture.

5. Add Dry Ingredients: Sieve together the 125g of plain flour and 1 teaspoon of baking powder directly into the wet ingredients. Again, gently fold these dry ingredients into the mixture until just combined. Be careful not to overmix; overmixing can develop the gluten in the flour, leading to a tougher cake. A few streaks of flour are acceptable at this stage, as they will disappear during baking.

6. Bake to Perfection: Pour the cake batter into your prepared 20cm tin. Bake in the preheated oven for 30-35 minutes. The cake is ready when it is golden brown, has risen well, and a skewer inserted into the centre comes out clean. Ovens can vary, so keep an eye on it, especially during the last few minutes of baking.

7. Cooling Process: Once baked, cool the cake in the tin for 5-10 minutes. This brief resting period allows the cake to firm up slightly before you attempt to turn it out. Then, carefully turn out the cake onto a wire cooling rack and allow it to cool completely. Patience here is key; a warm cake will crumble if you try to ice it.

8. Prepare the Drizzle: While the cake is cooling, prepare the vibrant icing. In a small bowl, mix the icing sugar with the juice of one orange. Start with a small amount of juice and add more gradually, mixing until you achieve a fairly runny consistency. It should be thin enough to drizzle easily but not so watery that it won’t coat the cake.

9. Drizzle and Enjoy: Once the cake is entirely cool, generously drizzle the orange icing all over the top. The glaze will set slightly as it dries, creating a beautiful, glistening finish. Allow the icing to set completely before slicing and serving.

Expert Tips & Tricks

• Zest with Care: When zesting your orange, aim to get only the coloured part of the peel and avoid the bitter white pith. A microplane or fine grater works best for this.
• Room Temperature Eggs: Ensure your eggs are at room temperature. They will whisk up much more effectively, creating a lighter batter. If you forget to take them out of the fridge in time, you can quickly warm them by placing them in a bowl of warm (not hot) water for a few minutes.
• Sifting is Key: Don’t skip the sifting of flour and baking powder. It aerates the dry ingredients, ensuring a lighter cake texture and preventing lumps.
• Gentle Folding: The technique of folding is crucial. Use a large metal spoon and cut down through the centre of the mixture, then sweep around the side and up through the middle, turning the bowl as you go. This preserves the air bubbles.
• Check for Doneness: Trust your skewer test! If it comes out with wet batter, it needs more time. If it has a few moist crumbs, it’s perfect. If it comes out completely clean and dry, it might be slightly overbaked.
• The Power of Lemon: As the original source suggests, don’t hesitate to substitute the orange for two lemons. The zest and juice of lemons will create a wonderfully tangy and equally delicious cake.

Serving & Storage Suggestions

This Orange Drizzle Cake is a delight served on its own with a cup of strong coffee or a pot of tea. It’s also wonderful with a dollop of crème fraîche or a scoop of vanilla bean ice cream. For a truly special occasion, pair it with a glass of Prosecco or a sweet dessert wine.

Leftovers can be stored in an airtight container at room temperature for up to 3 days. The citrus flavours can even deepen slightly over this time, making it even more delicious. If your kitchen is particularly warm, you may wish to store it in the refrigerator, though this can sometimes slightly dry out the cake. To refresh a refrigerated cake, let it come to room temperature before serving.

Nutritional Information

While this cake is a treat to be savoured, understanding its nutritional profile can be helpful. Please note that these are approximate values and can vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value (approx.)
Calories	315 kcal	16%
Total Fat	11.4 g	17%
Saturated Fat	6.8 g	34%
Cholesterol	73.2 mg	24%
Sodium	152.9 mg	6%
Total Carbohydrate	50.7 g	16%
Dietary Fiber	0.4 g	1%
Sugars	37.9 g	151%
Protein	3.4 g	6%

(Note: Percentage Daily Values are based on a 2,000 calorie diet.)

Variations & Substitutions

The beauty of this recipe lies in its versatility. While the classic orange is divine, don’t be afraid to experiment:

• Lemon Drizzle: As mentioned, replacing the orange with the zest and juice of two lemons offers a delightful citrusy tang.
• Lime Zing: For a tropical twist, use the zest and juice of two limes.
• Blood Orange Brilliance: During blood orange season, their ruby-red hue and complex flavour add an extra layer of sophistication.
• Almond Addition: For a subtle nutty flavour and a slightly denser crumb, you can replace about 25g of the flour with almond flour.
• Poppy Seed Sparkle: Add a tablespoon or two of poppy seeds to the dry ingredients for visual appeal and a delightful pop.
• Spiced Orange: A pinch of ground cinnamon or cardamom folded in with the flour can add a warm, autumnal note.

FAQs (Frequently Asked Questions)

Q: Can I make this cake ahead of time?
A: Absolutely! This cake is even better the next day, allowing the flavours to meld. Store it in an airtight container at room temperature.

Q: My cake sank in the middle. What went wrong?
A: This can happen if the oven temperature was too low, the baking powder was old, or if the cake was overmixed. Ensure your oven is accurately preheated and that your baking powder is fresh.

Q: Can I use a different size cake tin?
A: Yes, but you’ll need to adjust the baking time. A larger, shallower tin will bake faster, while a smaller, deeper tin will require a longer baking time. It’s best to stick to the recommended 20cm tin for optimal results.

Q: My icing is too thick/thin. How can I fix it?
A: If it’s too thick, add a tiny bit more orange juice, a teaspoon at a time, until it reaches the desired drizzling consistency. If it’s too thin, gradually whisk in more icing sugar until it thickens up.

Q: Can I freeze this cake?
A: While it’s best enjoyed fresh or within a few days, you can freeze the un-iced cake. Wrap it tightly in plastic wrap and then in foil. Thaw it completely at room temperature before icing.

A Slice of Sunshine, Anytime

There’s a comforting familiarity to this Orange Drizzle Cake, a simple elegance that makes it perfect for any occasion. Whether it’s a casual afternoon tea, a celebratory gathering, or simply a moment of personal indulgence, it always brings a smile. Its light, airy texture and bright, zesty flavour are truly uplifting. So, go ahead, embrace the sunshine in a cake, and share a slice of this delightful Italian-inspired treat with loved ones – or simply savour it all yourself. Happy baking!