JAFFA ORANGE DRIZZLE CAKE
Created for Jaffa by Josh Smalley
For the cake:
- 1 x Jaffa Juicy Orange (juiced, and zested)
- 3 x Large Eggs
- 1 ½ x tsp Baking Powder
- 200g Soft Butter
- 200g Caster Sugar
- 200g Self-Raising Flour
For the drizzle:
- 2 x Jaffa Juicy Oranges (juiced and sliced)
- 210g icing sugar
- Preheat the oven to 180°C (160°C fan assisted.) While the oven is heating, line a cake tin with baking parchment.
2. Measure all the ingredients for the cake into a bowl and beat until thoroughly mixed.
3. Pour into the cake tin, level the surface and bake for 30-35 minutes.
4. Leave to cool in the tin for 20 minutes before turning out of the tin. Allow to cool on a wire rack.
5. Once the cake has cooled, make the drizzle by gradually adding Jaffa Juicy Orange Juice to the icing sugar. Add enough juice until you have a thick but drizzle-able consistency.
6. Once you have drizzled icing over your cake, decorate with Jaffa Juicy Orange slices.
7. Enjoy!