Thursday, 27 February 2014

CLEMENTINE DRIZZLE CAKE

Last week I hosted a blogging chat (which trended!) and we all talked about how much we like a drizzle cake. I then realised I don’t have one on my blog and when my brother came home with a box of fresh, leafy clementines, I though it’s time to change that. The reason, I think, drizzle cake is so popular is because of how fresh it is. Any citrus works, lemon being the most popular, but something like clementine makes an equally refreshing change.

200g butter, room temperature
200g sugar
3 eggs
Pinch salt
200g self raising flour
A few splashes of milk
4 clementines
80g icing sugar

Preheat the oven to fan160/180c/4. Grease and flour a loaf tin.
Beat together the butter and sugar until pale and fluffy. Add the eggs, one by one whilst beating then throw in the salt. Fold in the flour until you get a thick, smooth batter, then loosen with the milk until the mixture falls from the wood. Finally, add the zest of 3 clementines. Keep these though for the syrup.

Pour the batter into the loaf tin and bake towards the bottom of the oven for 50 minutes, or until golden brown and a skewer inserted comes out clean. Whilst the cake is still baking make the syrup from the juice of all for clementines and the zest from the remaining one which didn’t go into the cake. Slowly add the icing sugar to the juice and whisk with a fork to break up any clumps. You should have a sweet, orangey syrup, slightly thickened but not at all gloopy or like icing.


Once the cake is baked, remove from the oven and poke holes all over with a skewer. Pour over the syrup, allowing the cake to drink it before adding more. Leave to cool in the tin before turning about and enjoying this citrusy delight. 


1 comment:

  1. This looks amazing - I love citrus cakes. I hardly ever get to eat them though, with a sister who is allergic to all things citrus (we can't even keep them in the house!)

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