This Strawberry and Orange Drizzle Cake was described by one of the ladies that works in the tearooms as ‘a slice of sunshine on your plate’ and is one of my alternatives to the classic Lemon Drizzle Cake.
I have two other Lemon Drizzle alternatives – Raspberry and Lemon Drizzle Cake and Blueberry and Lime Drizzle Cake. Raspberry and Lemon was the first one I came up with and as this proved so popular in the tearooms I decided to try two additional variations – Strawberry and Orange and Blueberry and Lime.
The recipe for this Strawberry and Orange cake is basically the same as the Raspberry and Lemon cake, but to make the Strawberry and Orange cake you substitute chopped fresh strawberries for the raspberries and 3 oranges for the 4 lemons. You do however need to use fresh strawberries, as it would be difficult to cut up frozen ones!
Strawberry and Orange Drizzle Cake
10
servings20
minutes1
hour30
minutesIngredients
8 ounces / 225 grams salted butter (softened)
8 ounces / 225 grams caster sugar
4 large eggs
12 ounces / 350 grams self raising flour
3 oranges – grated rind and juice
12 ounces / 350 grams fresh strawberries cut into smallish pieces
8 ounces / 225 grams granulated sugar
Directions
- Grease and line a 9 inch / 23 cm cake tin.
- Pre-heat the oven to Pre-heat the oven to 180°C / 160°C Fan / 350°F / Gas Mark 4.
- Cream together the butter and caster sugar until very light and fluffy.
- Beat in the eggs one by one, beating thoroughly with each addition.
- Sieve the flour and fold into the butter, caster sugar and egg mixture.
- Fold in the grated orange rind and about ¾ of the strawberries.
- Tip the mixture into the lined cake tin and level with a metal spoon.
- Sprinkle the remaining strawberries on top of the cake mixture.
- Bake in the centre of the pre-heated oven for approximately 1¼ to 1½ hours.
- When risen and lightly golden brown remove from the oven and test with a skewer. If it comes out clean your cake is cooked. If the cake sticks to the skewer put the cake back in the oven for another 10 minutes and test again until it is cooked.
- Mix the orange juice with the granulated sugar. You don’t want all the sugar to dissolve as the distinctive crunchy top of a drizzle cake depends on the sugar only being partially dissolved.
- When the cake is cooked remove from the oven. Leave to cool for around 15 minutes. Pierce the cake in several places with a skewer and spoon the orange juice and sugar mixture evenly over the top.
- Allow to become completely cold in the tin before turning it out.
How to store Strawberry and Orange Drizzle Cake
This cake will keep for up to three days in an airtight tin. Keep in a cool place but not in the fridge, as a cake made with butter will become hard if kept at too low a temperature.
I hope you can make this cake – or one of the other drizzle cake variations – Raspberry and Lemon and Blueberry and Lime. They are quite easy to make.
If you do I would really like to know how you get on. Also, please let me know if you come up with any other fruit combinations.
Happy baking!
Tanya
