Ingredients
Cake Batter
Ingredient | Quantity |
Unsalted Butter (softened) | 250 g |
Castor Sugar | 250 g |
Eggs | 4 Nos |
All-Purpose Flour | 250 g |
Baking Powder | 8 g |
Fresh Orange Zest | 2 Oranges |
Fresh Orange Juice | 120 ml |
Vanilla Extract | 5 ml |
Milk | 40 ml |
Orange Drizzle Syrup
Ingredient | Quantity |
Orange Juice | 100 ml |
Castor Sugar | 75 g |
Orange Glaze
Ingredient | Quantity |
Icing Sugar | 200 g |
Orange Juice | 30–40 ml |
White Chocolate Drizzle (Optional)
Ingredient | Quantity |
White Chocolate | 100 g |
Fresh Cream | 20 ml |
Preparation
Prepare the Cake
Preheat oven to 170°C.
Cream butter and sugar until light and fluffy.
Add eggs one at a time.
Fold in flour and baking powder.
Add orange zest, orange juice, vanilla, and milk.
Mix until smooth.
Pour into lined loaf tins.
2. Bake
Bake for 35–45 minutes or until a skewer comes out clean.
Cool for 10 minutes in the tin.
3. Orange Drizzle
Heat orange juice and sugar until dissolved.
Pierce the warm cake with a skewer.
Slowly pour the syrup over the cake.
4. Orange Glaze
Mix icing sugar and orange juice to form a thick pouring consistency.
Spread over the cooled cake.
5. White Chocolate Finish
Melt white chocolate with cream.
Drizzle decoratively over the orange glaze as shown in the image.
Chef's Notes
Use freshly grated orange zest for maximum citrus aroma.
For a richer version, replace milk with sour cream.
Can be garnished with candied orange peel, orange segments, or white chocolate curls.
Allergens
Gluten
Eggs
Milk & Dairy
Suggested Menu Description
Orange Drizzle Cake Moist citrus-infused loaf cake soaked with fresh orange syrup, finished with a tangy orange glaze and delicate white chocolate drizzle.