Orange drizzle cake
Jean Christophe Novelli devised the following recipe to show how versatile cooking oil can be - so try these out and don't stick to the same old recipes. These can become tired and over-used you know.
Servings: 10
Preparation time: 10 minutes
Cooking time: 25-30 minutes round cake/
1 hour loaf tin
Cake:
• 175g (6 oz) self raising flour
• ½ teaspoon baking powder
• 175g (6 oz) Flora Cuisine
• 175g (6 oz) caster sugar
• 3 medium eggs
• Finely grated rind of 2 oranges
Orange Syrup:
• Juice of 1 1/2 oranges, strained
• 115g (4 oz) caster sugar
• 55g (2 oz) desiccated toasted coconut
• 1 orange, peel cut into fine strips, optional
Method
1. Preheat oven at 180C,/160C Fan/Gas Mark
4 for 25-30mins (for the round cake) or 1 hour
(for the loaf tin)
2. Sift the flour and baking powder into a
large mixing bowl, add the remaining cake
ingredients and beat with a wooden spoon until
smooth
3. Spoon the mixture into a round deep 20cm
greased and lined cake tin or a greased and
lined 1 kg (2 lb) loaf tin
4. Bake until cooked
5. Turn out on to a wire tray
6. Put the orange juice and sugar in a saucepan
and heat gently until the sugar has dissolved
7. Whilst cake is warm, drizzle the syrup over so
that it soaks into the cake
8. Sprinkle over the toasted coconut
9. As a finishing touch add very finely peeled
strips of orange
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