What’s she up to? She’s supposed to be doing the housework.
Something orangey by the looks of it. They’ve got tired of scrawny little satsumas and are having a ‘big orange’ renaissance.
The boy was heard to ask for cake yesterday too.
Ooh, cake. It looks quite good too. Smells orangey.
Argh! She’s stabbing the cake!
Now she’s spooning on hot orange scented golden syrup!
mmm…perfect.
Now what? More juice…and icing sugar? Some people just don’t know when to stop.
Talk about gilding the lily.
Orange Golden Syrup Drizzle Cake – The printable recipe.
6oz soft butter
6oz caster sugar
3 large eggs
8oz SR flour
1 and a half oranges
1/2 tsp vanilla extract
1/2 tsp orange flower water (optional)
3 tablespoons golden syrup
4oz icing sugar (optional)
Line a loaf tin with butter and a strip of parchment
Turn the oven to 180 degrees C
Cream the butter and sugar together well
Stir in the vanilla and orange flower water
Stir in the eggs (with one or two spoonfuls of flour to stop it curdling)
Fold in the rest of the flour
Add half the juice and half the zest of the orange plus a dash of milk if the mix is too thick to stir
Pour into the loaf tin
Bake for 45-50 mins, turning halfway and reducing the heat to 170 if it browns too quickly
It’s done when a skewer comes out nearly clean
Heat the golden syrup in a pan with the other half of the orange juice and zest.
When the cake comes out of the oven stab holes in it with a skewer (whilst still in the tin)
Pour the orange syrup over the hot cake
Allow to cool in the tin
When it’s cool you can choose to add the 3rd orange flavour and mix the juice of another half an orange with 3-4oz of icing sugar and drizzle it all over the cake then sprinkle with more zest.
Eat with a nice cup of tea.
egg me on
April 17, 2012
Triple Awesome Post. Well done. The cake looks fantastic.
Fabulicious Food! (@RenBehan)
April 17, 2012
Brilliant post – hugely inspiring, as always!
Yvonne
April 17, 2012
Sounds wonderful – will have to share : ) Thank you!
Kaitlyn
April 18, 2012
Looks delicious! I find myself over-using citrus during this time of year… guess I’ll be using it yet again 🙂
chewtown
April 18, 2012
Haha loved this post. Humorous AND a great recipe!
chewtown
April 18, 2012
Haha. Love this – humorous AND a great recipe (and photos of course)
TinaRothwell
April 18, 2012
OMG can’t wait to try this recipe, looks yummo
katieatthekitchendoor
April 18, 2012
Lovely awesome pictures. They make me want to guzzle orange juice.
Sally
April 18, 2012
Made bread yesterday. Need to make cake today inspired by this one. Lovely.
thelittleloaf
April 18, 2012
You can’t beat a loaf cake for simple deliciousness, and you’ve taken this to the next level with that delicious sticky syrup and orange-y drizzle. Gorgeous.
Sarah, Maison Cupcake
April 18, 2012
Sounds fantastic, I love sticky cake!
wendy@chezchloe
April 18, 2012
I think we’ll all benefit when you don’t know when to stop. That icing definitely took it to another level! That would major yum level.
Rufus' Food and Spirits Guide
April 19, 2012
Serious YUM!
thingswemake.co.uk
April 19, 2012
Thanks everyone. We managed to work our way through this in no time and it’s all gone already. The moistness from the syrup and the tangy icing make for a very easy eating cake!
foreverfaithandfood
April 19, 2012
Looks great. Creative post too!
sopaboba
April 19, 2012
Ilike this sweet post, it smees spectacular, kisses
Sara Phillips
April 19, 2012
Another scrummy recipe thanks very much.
Also wanted to let you know I’ve nominated you for a Versatile Blogger award, congratulations xx
http://ritualsbeauty.blogspot.co.uk/2012/04/versatile-blogger.html
IshitaUnblogged
April 19, 2012
Always wait for your posts and the wait is always very fruitful – this time it turned out to be orangey! When you heat the Orange juice won’t it turn bad? Have emailed you about something as well – do reply whenever you have some time… look forward to the next!
thingswemake.co.uk
April 19, 2012
Hi Ishita. Thank you 🙂 the orange juice is fine when you heat it with the syrup, I am sure any other syrup would work too, like maple for example. In fact this time I forgot I’d left it on the heat so it cooked for quite a while and reduced down to a thick golden orange syrup. It was delicious but didn’t permeate the cake as much as I wanted it too. It was still lovely. I have not seen a mail from you yet.
A Pinch of Pork
April 20, 2012
Love your post! Very creative, so fun to read and I can’t wait to make it. I just posted a Lemon Drizzly Cake recipe which is very similar to yours. Bring on citrus and spring!
homeboundtheheartoflife
April 20, 2012
beautiful photography and a lovely cake recipe. the weekend can start now…
Crystal @ A Lovin' Forkful
April 29, 2012
Great recipe!
The Dragon Hunter
June 20, 2012
Reblogged this on Hunting Dragons and commented:
This was a hit! I used a bit of Fior di Sicilia along with the vanilla, used sucanat for the sugar and I left off the icing portion as the cake is fabulous on it’s own.
theexileskitchen
July 14, 2015
What is caster sugar? Looks delish, by the way.
thingswemake.co.uk
July 14, 2015
I think in the U.S. It’s called Superfine.
theexileskitchen
July 15, 2015
Okie doke. I believe I can find that! Louisiana grows a lot of sugar cane.