Zesty Orange Curd Drizzle Cake

Ingredients

  • For the cakes:
  • 200g self-raising flour, sifted
  • 200g salted butter, room temperature
  • 180g golden caster sugar
  • 1 tsp baking powder
  • 4 free-range eggs
  • zest of 2 oranges
  • For the drizzle:
  • 100g white sugar cubes
  • zest 1 oranges
  • 60ml orange juice
  • For the filling:
  • 150ml crème fraîche, beaten into soft peaks
  • 1 jar Mrs Bridges Orange Curd
  • To decorate:
  • Whole blanched almonds

Recipe

Using an electric whisk, beat the butter and sugar together until soft and fluffy. Add the eggs and orange zest and mix these in before adding baking powder and flour. Mix until combined. Divide the cake batter into two lined cake tins, then bake in a pre-heated oven (180c / 160c fan) for 20-25 minutes, until both are golden and cooked through, testing the centre of the cake with a skewer. Once cooked, leave to cool completely on a wire rack. Once cool, spread the crème fraîche over the bottom cake. Then spread the orange curd over the inside of the top layer of the cake, before sandwiching the two together. To make the drizzle, add the orange juice to a bowl before adding the sugar cubes. Crush with the back of a fork, keeping some grainy texture. Pour the orange syrup over the cake, then arrange the whole blanched almonds around the edge of the cake.

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