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Italian orange drizzle cake recipe

Italian orange drizzle cake recipe


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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Citrus cakes
  • Orange cake

This is a deliciously moist orange drizzle cake. You can add some orange liqueur in the drizzle icing to make it a bit more special.


Washington, United States

9 people made this

IngredientsServes: 8

  • 3 eggs, room temperature, separated
  • 50g butter, softened
  • 200g granulated sugar
  • 250g plain flour
  • 2 1/2 teaspoons baking powder
  • 1 pinch salt
  • Zest of 3 oranges
  • 3 tablespoons milk
  • 400ml fresh orange juice mixed with 1 tablespoon caster sugar for drizzle

MethodPrep:20min ›Cook:40min ›Extra time:1hr soaking › Ready in:2hr

  1. Preheat the oven to 180 C / Gas 4. Grease and flour a 23cm or 25cm spring form cake tin.
  2. Place egg yolks, softened butter and sugar in a large bowl; use an electric beater to mix until smooth.
  3. In another bowl, sift the flour and baking powder together. Set aside.
  4. Place egg whites and pinch of salt in a perfectly clean and dry bowl. Use an electric mixer with clean dry beaters to beat egg whites until stiff peaks form. Set aside.
  5. Stir orange zest into butter and sugar mixture. Add flour, a little at a time, alternating with egg whites, until everything is combined. Stir in milk and pour the cake mixture into the prepared cake tin.
  6. Bake in the preheated oven for 35 - 40 minutes, or until a skewer inserted in the centre of the cake comes out clean.
  7. Unlock spring form tin and transfer cake to a wire rack to cool slightly.
  8. Transfer the cake onto a serving plate; prick the top of the cake all over with a skewer. Pour over orange juice mixed with sugar. Let stand for 1 hour before serving, so the cake has the time to soak in the juice.

Decoration:

For a simple but impressive decoration, place some orange or tangerine segments in a circle on top of the cake.

Make ahead:

Once cold, cover with cling film and refrigerate until it's time to serve. Remove from the fridge about 10 to 15 minutes before serving.

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Reviews & ratingsAverage global rating:(1)


Gluten Free Orange Drizzle Cake

This Gluten Free Orange Drizzle Cake is wonderful for the tastebuds and the food restrictions. Made with gluten free plain flour, you won’t even notice the difference. I add 4 eggs to my batter to create a more dense and moist cake. The drizzle syrup drowning the cake is made from orange juice, orange zest, ground cinnamon and sugar water.

Don’t miss out on anything at your next tea party!

To make Gluten Free Orange Drizzle Cake, you will need the following ingredients:


Orange Drizzle Cake

Every time I stop into a cafe, which is often, I always gaze into the baked goods on display. Many times I can&rsquot resist their confections and almost always it&rsquos some form of loaf cake or pound cake, which draws me in. The dense slices of flavored cake covered in a ganache or glaze are some of my favorite treats to indulge.

This sweet obsession with pound cakes, loafs, and quick breads, started young with the traditional southern zucchini bread being my first. Around Thanksgiving there was always my family&rsquos pumpkin bread on the table.

Whether they were a drizzle cake covered in a flavored glaze or topped with nuts like this apple bread, I couldn&rsquot get enough and my cravings for them only grew.

This orange drizzle cake recipe is uniquely different from some of my others. There are ingredients such as whipped topping mix and sour cream, which cause the bread to be so moist. Using cake flour helps with the softness of the bread. My favorite though is the strong flavorful fresh oranges squeezed and grated into the bread and orange drizzle.


Orange Mascarpone Ciambella

This recipe for Orange Mascarpone Ciambella is far from your average Bundt Cake. Made from classic Italian ingredients like mascarpone cheese and extra virgin olive oil, this is a breakfast cake recipe you’ll be making all the time.

This is a fairly simple recipe to follow and it comes together quickly. The only step that takes a bit more time is separating the eggs and whisking the egg whites. I find the easiest way to separate the eggs it using a the OXO Egg Separator. This tool is great because it fits right on to the edge of the bowl and you never have to worry about breaking a yolk again.

Once the eggs are separated, whisk the whites until soft peaks form. Soft peaks really just means that when you turn the whisk upside down, the peaks from the egg whites are just staring to hold.

Whip Egg Whites to Soft Peaks

This extra step of whipping the egg white separately and then folding into the batter really helps to give the Ciambella the lift and airiness that makes the cake so unique. The result is a texture somewhere between a cake and a sponge cake.

Meanwhile, whisk the remaining egg yolks, sugar, oil, mascarpone, vanilla, and orange juice and zest until well combined and light pale in color. I love to use mascarpone for this recipe to add a depth of flavor and creaminess. Plus it helps to keep the cake moist.

Add in the dry ingredients and stir until just combined. Next, fold in the whipped egg whites and candied orange peel. You don’t want to over mix the batter at this point, otherwise the eggs will deflate and your Ciambella won’t be airy.

Pour the cake batter into a greased standard 12-cup bundt pan and bake just until a toothpick inserted the Ciambella comes out clean. Cool on a wire baking rack.

Glaze for Orange Mascarpone Ciambella

Traditional Ciambella recipes are not nearly as sweet as their American Bundt Cake counterparts. You can serve this cake as is without the glaze and have a delicious and subtly sweet breakfast cake.

The glaze for this cake is optional, however, it really ups the flavor and sweetness. Moreover, garnish it with leftover candied orange peel for pretty presentation.

To make the orange glaze, whisk together powdered sugar, orange juice, and orange zest. Half a large orange should yield you enough zest and juice for this glaze recipe.

Lastly, drizzle the orange glaze over the cooled cake. Sprinkle with candied orange peel and that’s it. Love Italian desserts? Be sure to check out Italian Thumbprint Cookies and Almond Ricotta Cake.

I think you are going to love this recipe for Orange Mascarpone Ciambella. Be sure to comment below and let me know what you think.


What I used to make the Orange Drizzle Cake with Pimms:

  • Microplane Zester My secret weapon for any recipes with citrus zest in is my Microplane Zester. I know I’m a wimp but I used to hate making lemon drizzle cake before splashing out on one of these. They have SO many glowing reviews. You can buy them here on Amazon: Microplane Premium Zester.
  • Skewers – These are SO useful for so many little jobs in the kitchen! Testing cakes are cooked, pricking things (like this cake), testing vegetables. Once you’ve bought a set, you’ll wonder how you lived without them. I like these Metal Skewers Set on Amazon.
  • Good Quality Loaf Tin – A sturdy tin that conducts the heat evenly will really make a different to your bakes. This Non Stick Loaf tin on Amazon is a good buy.

Fancy some other easy cake recipes? How about my Gin and Tonic Cake Bars or my Nutella Cake?

Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this Easy Orange Drizzle Cake with Pimms recipe. Please rate the recipe and leave me a comment below if you do.

Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.


Orange & campari cake

This orange and Campari cake comes from one of my all-time favourite cookbooks ‘Polpo’ by Russell Norman. Not only is it the most exquisitely designed and made book – and by this I meant the instantly recognizable exposed binding, I want to eat every single recipe between the covers. It’s a book that celebrates Venice and all its flavours, Campari being one of them. I’ve also eaten at Polpo in London and had the most delicious meal that will stay with me forever. It’s also where I bought my copy of the book.

The recipe uses Blood oranges but we rarely find those here, so I opted for the ripest and best oranges I know, namely the ones hanging on my tree. I’m not entirely sure of their cultivar, but I think they are Navels as their skins are soft and the fruit seedless. They also have the distinctive navel looking bump at the bottom. They tend to change from year to year and sometimes their flesh is drier and denser. Weirdly this year, despite the drought, my oranges have been particularly soft and succulent, and I have a lot that needs eating. This recipe uses eight of them so yay!

Campari originates in Milan but is a key ingredient of the famous Venetian Spritz. It’s also the boozy component in the iconic Negroni. Personally, I’m not a fan as I find it way too bitter for my taste but tempered with a good dose of orange and sugar it kind of evens out.

This cake is delicious. It’s dense but very moist from all the syrup that gets soaked in. The texture is slightly grainy as it’s made with semolina flour and feels ironically Italian. The orange flavour is perfect and robust and this cake goes down as a winner for me.

Recipe wise, the only thing I changed was a swapped 300gms of the caster sugar for regular granulated sugar. I totally love caster in cakes as it has a big effect on the texture, but when you are boiling it with liquid it’s unnecessary to use so I also opt for regular. I’ve also changed my cooking time. The original recipe indicates a 20-minute bake, which I can only think is a typo. No single layer cake of this magnitude would ever take 20 minutes to bake. I baked mine for 40 minutes and it’s was still a smidge raw in the very middle. I would opt for 45 minutes next time. I used large eggs whereas the recipe calls for medium eggs so either or I would say.

The syrup takes quite long to thicken, so do this while the cake is baking. You are looking at around 25 – 30 mins here over low heat. You essentially want to reduce the liquid by roughly half. It thickens up more as it cools. Not all the syrup goes into the cake, so I reserved what was leftover in a jug to over when I served.

The book mentions that this cake is excellent served with vanilla ice cream, and I’m sure it would be as it’s the kind of cake to serve as a dessert vs. at tea. I think cream would be wonderful too, but I also think it it’s perfect straight up as it is in all its syrupy soaked goodness.

I just started shooting the process as I went along in the kitchen so the shots aren’t really styled. It was a rainy day and the light quite moody, so I quite enjoyed capturing these images in a different way.

  • 8 seedless oranges (blood or otherwise)
  • 350g Greek Yoghurt
  • 300gms caster sugar
  • 4 large free-range eggs
  • 250gm butter, melted and then cooled
  • 350g semolina flour
  • 100g almond flour/ground almonds
  • 100ml Campari
  • 300g granulated white sugar

Preheat the oven to 170C and grease and line a 23cm springform cake tin with baking paper.

Finely grate the zest of four of the oranges.

In a large mixing bowl, lightly beat the eggs with a whisk. Add the yoghurt, the zest, and the caster sugar and beat until well combined. Pour over the cooled melted butter and mix to incorporate.

Add the semolina and almond flour and fold through until it’s well mixed. Scrape into your prepared cake tin and flatten out the top with a spatula. Bake for 45 minutes and until golden brown. You will know your cake is done when I sharp knife comes out clean.

While the cake is baking juice the 8 oranges and strain this through a fine sieve. Add the juice along with Campari and 300gms of granulated sugar to a medium bot and bring to the boil. Allow to simmer for about 20 – 30 minutes until it becomes syrupy. It would have halved in volume.

When the cake comes out the oven, prick it all over with a toothpick or skewer and pour over the syrup in batches until most of it is absorbed.

Because I’m rather a fan of cooking and baking with oranges, here are a few more of my favourite recipes with oranges in case you have a glut like me, or just love cooking and baking with oranges like me.


Orange Drizzle Cake Recipe

Schedule your weekly meals and get auto-generated shopping lists.

  • 1 cup butter or margarine, softened
  • 2 cups sugar
  • 4 eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup dairy sour cream
  • 1 tablespoon grated orange peel
  • 1-1/2 cup Sun-Maid Natural Raisins
  • Citrus Glaze:
  • 3/4 cup sugar
  • 1/3 cup orange juice

Ingredients

  • 1 cup butter or margarine, softened shopping list
  • 2 cups sugarshopping list
  • 4 eggsshopping list
  • 3 cups all-purpose flourshopping list
  • 2 teaspoons baking powdershopping list
  • 1/4 teaspoon saltshopping list
  • 1 cup dairy sour creamshopping list
  • 1 tablespoon grated orange peelshopping list
  • 1-1/2 cup Sun-Maid Natural raisinsshopping list
  • Citrus Glaze: shopping list
  • 3/4 cup sugarshopping list
  • 1/3 cup orange juiceshopping list

How to make it

  • HEAT oven to 350º F.
  • GREASE and flour a 10-inch tube pan.
  • COMBINE butter, sugar and eggs beat until light and fluffy.
  • COMBINE flour, baking powder and salt stir into butter mixture alternately with sour cream.
  • STIR in orange peel and raisins.
  • POUR batter into greased pan.
  • BAKE for 1 hour and 15 minutes or until toothpick inserted in center comes out clean.
  • COOL 10 minutes.
  • REMOVE from pan and place on wire rack.
  • COMBINE glaze ingredients blend well.
  • BRUSH hot cake with glaze cool.
  • Makes 12 servings.
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ohhhhh my i love this ..me and orange are friends!! hahaha
love it

The Cook

The Rating

Okay, that is it. I have gained 3 pounds just reading your recipes today. I am going for a jog around the block. You have my "five plus". Good night!

Using the orange juice and grated orange peel in the recipe gives it it's intense orange flavor that I am sure that I will love. "5" from me because I know that it will taste delicious. Mmmmmmm, thanks for sharing. I am also choosing "yeah" for do. more

I love orange and this sounds delightful. Thanks for the post.


  • Place the soft butter and the sugar in the bowl of a stand mixer and beat until light and fluffy. You can do this with a handheld mixer, of course, but as you have to beat the mixture for 5 minutes a stand mixer is more comfortable.
  • While the mixer works, you can prepare the loaf tin.
  • Add the eggs to the batter, one at a time, and mix well in between.
  • Mix the flour and the baking powder and sift them over the butter mixture.
  • Add the finely grated zest and mix until combined.
  • Pour the batter into the prepared loaf tin.
  • Bake for 60-65 minutes or until a skewer inserted in the middle comes out clean.
  • Leave to rest in the pan for 10 minutes.


How do I make an orange upside down cake?

I love this orange upside down cake recipe. It’s so easy to do. I love it. You simply add a piece of greaseproof paper to the bottom of a cake tin. This will help the oranges stay connected to the cake and not get stuck to the base of the tin.

From there thinly slice an orange and place the slices on the base without over lapping. If they are over lapped there is a risk of them not all sticking to the cake. This wouldn’t be terrible but it wouldn’t look as nice as the cake below. When you add the cake mix over the top of the orange slices be gentle so they don’t move too much.

Bake as normal. Then when baked and you turn the cake over and remove the greaseproof paper off the golden orange cake will be revealed. It’s gorgeous. then while it’s still warm you add the juicy sugar and orange juice drizzle. I adore this orange upside down cake.


  • 2 cups all-purpose flour, sifted
  • 1 cup white sugar
  • 6 tablespoons white sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 pinch salt
  • 1 cup vanilla Greek yogurt
  • ½ cup vegetable oil
  • ½ cup freshly squeezed orange juice, divided
  • 2 large eggs
  • 6 teaspoons grated orange zest, divided
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups confectioners' sugar

Preheat the oven to 350 degrees F (175 degrees C). Butter and flour a fluted tube pan (such as Bundt®).

Stir flour, white sugar, baking powder, baking soda, and salt together in a large bowl. Mix yogurt, oil, 1/4 cup of orange juice, eggs, 4 teaspoons of orange zest, and vanilla extract together in another bowl. Stir into the flour mixture until evenly combined, and pour into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove from the oven and let cool completely on a wire rack, about 30 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.

Meanwhile, whisk confectioners' sugar, remaining 1/4 cup orange juice, and remaining 2 teaspoons orange zest together for glaze. Pour over cooled cake.



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