Orange Drizzle Cake
Makes 10 slices
175g/6oz/¾ cup butter, plus extra to grease
225g/8oz/1 cup caster (superfine) sugar
2 medium (US large) eggs, beaten
175g/6oz/1¾ cups plain (all-purpose) flour
2 tsp baking powder
125g/4oz/1 cup ground almonds
grated zest and juice of 1 large orange
juice of 2 oranges
1 Preheat the oven to 180°C/350°F/Gas 4. Butter a shallow 20cm/8in round tin and line the base with parchment paper.
2 Beat the butter and half the sugar until fluffy. Gradually beat in the eggs. Fold in the flour, baking powder and ground almonds. Stir in the zest and juice of 1 orange and spoon the mixture into the prepared tin.
3 Bake in the oven for 50–60 minutes or until risen, golden brown and a skewer inserted in the middle comes out clean. Cool in the tin for 10 minutes, then cool on a wire rack.
4 Put the remaining sugar and the juice of 2 oranges in a pan. Bring to the boil, stirring, and cook for 2 minutes or until syrupy. Remove from the heat and cool a little.
5 Prick the top of the cake several times with a thin skewer. Drizzle with the syrup and let it soak in before serving.