JAFFA ORANGE DRIZZLE CAKE | Jaffa Fruit

JAFFA ORANGE DRIZZLE CAKE

Created for Jaffa by Josh Smalley

  • Makes

    12

  • Time

    50

    minutes

  • Level

    Simple

  • Calories

    271

    per portion

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
  1. 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!