PIECE OF CAKE

Homes & Gardens - - H&G EDIT | NEWS -

Why not in­dulge friends, fam­ily and col­leagues with So­phie Con­ran’s de­li­cious or­ange driz­zle cake for the World’s Big­gest Cof­fee Morn­ing on Fri­day 28 Septem­ber? So­phie will be host­ing her own per­sonal money-rais­ing get-to­gether for Macmil­lan Can­cer Sup­port on the day. If you want to find a cof­fee morn­ing near you, or to host your own, visit macmil­lan.org.uk/cof­fee.

OR­ANGE DRIZ­ZLE CAKE SERVES 8-10 FOR THE CAKE

200g very soft but­ter, plus ex­tra for greas­ing the tin

200g golden caster sugar

4 eggs

1 tsp vanilla ex­tract

50g po­lenta

Zest of 2 oranges

1 tsp bak­ing pow­der

150g self-rais­ing flour

FOR THE DRIZ­ZLE

Juice of 1 large or­ange 3 tbsp ic­ing sugar

Pre­heat the oven to 180°C, gas mark 4. Grease a 27cm spring-form cake tin.

In a large bowl, mix the but­ter and sugar us­ing an elec­tric whisk un­til pale and creamy.

Whisk in one of the eggs, the vanilla ex­tract, po­lenta, or­ange zest and bak­ing pow­der, fol­lowed by an­other egg and 50g of the flour. Re­peat with the re­main­ing eggs and flour.

Dol­lop the cake bat­ter into the greased tin and spread evenly. Bake on the mid­dle shelf of the oven for 20 min­utes.

Re­move the cake from the oven but leave it in the tin. While it is still warm, use a skewer to pierce it all over. Whisk the or­ange juice and ic­ing sugar to­gether and driz­zle into the holes. Leave the cake to al­low the liq­uid to ab­sorb.

Re­move the cooled cake from the tin. Dec­o­rate as de­sired, and serve with whipped cream.

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