Orange Drizzle Traybake Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
250g softened butter
02 -
250g caster sugar
03 -
1 teaspoon vanilla extract
04 -
4 medium eggs
05 -
250g self-raising flour
06 -
3 tablespoons milk
07 -
Zest of 1 orange
→ Orange Drizzle Topping
08 -
200g icing sugar
09 -
2 tablespoons fresh orange juice
10 -
1-2 tablespoons orange zest, for decoration
# Instructions:
01 -
Get your oven nice and warm at 180°C (or 160°C if you've got a fan oven). While that's heating up, line your 8x10-inch tin with baking paper so nothing sticks.
02 -
Grab a large bowl and beat together your butter and sugar until it's light and fluffy - this is where the magic starts! Stir in that vanilla extract for extra flavor.
03 -
Now comes the fun part - gradually whisk in your eggs, flour, and milk. Take your time here, you want everything to mix together smoothly. Once that's done, fold in those lovely orange zest bits.
04 -
Pour your batter into the lined tin, making sure it's nice and even. Pop it in the oven for about 25-30 minutes - you'll know it's ready when a toothpick comes out clean.
05 -
Let your cake catch its breath in the tin for about 10 minutes, then carefully turn it out onto a wire rack to cool completely.
06 -
Mix up your icing sugar and orange juice until you've got a smooth, thick icing. Spread this over your cooled cake and sprinkle that extra orange zest on top for a beautiful finish.
07 -
Be patient and let the cake sit at room temperature until that icing sets hard. Then slice it up and dive in!
# Notes:
01 -
This cake stays fresh for up to 5 days when stored in an airtight container
02 -
The icing should be thick enough to coat the back of a spoon - if it's too runny, add more icing sugar