Citrus Drizzle Cake

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Citrus Drizzle Cake
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Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
259
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie259 kcal(12 %)
Protein2.84 g(3 %)
Fat11.37 g(10 %)
Carbohydrates36.47 g(24 %)
Sugar added25.85 g(103 %)
Roughage0.52 g(2 %)
Vitamin A130.47 mg(16,309 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.59 mg(13 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.13 mg(12 %)
Niacin0.94 mg(8 %)
Vitamin B₆0.02 mg(1 %)
Folate37.35 μg(12 %)
Pantothenic acid0.11 mg(2 %)
Biotin0.33 μg(1 %)
Vitamin B₁₂0.33 μg(11 %)
Vitamin C11.62 mg(12 %)
Potassium55.99 mg(1 %)
Calcium47.23 mg(5 %)
Magnesium4.42 mg(1 %)
Iron0.53 mg(4 %)
Iodine15 μg(8 %)
Zinc0.09 mg(1 %)
Saturated fatty acids6.65 g
Cholesterol70.9 mg

Ingredients

for
1
Ingredients
cup unsalted butter (softened)
cup superfine caster sugar
1 cup self-rising flour (sifted)
3 large eggs (beaten)
1 teaspoon Orange blossom water
1 ½ cups powdered sugar
2 Oranges (juiced)
How healthy are the main ingredients?
eggOrange

Preparation steps

1.
Preheat the oven to 170°C (150 fan) | 325°F | gas 3. Grease and line a 20 cm | 8 inch round springform cake tin.
2.
In a large mixing bowl, combine all the ingredients apart from the icing sugar and orange juice. Beat for 2 minutes using an electric hand-held whisk until smooth.
3.
Spoon into the prepared cake tin and bake for 40 - 50 minutes until a cake tester comes out clean when inserted into the centre of the cake. Remove when ready and allow to cool in the tin.
4.
As soon as the cake comes out of the oven, combine the orange juice and icing sugar in a medium saucepan and bring to the boil, stirring occasionally. Reduce for 2 minutes until you have a slightly thickened syrup.
5.
Prick the surface of the cake with a cocktail stick a few times. Let the syrup cool for 2-3 minutes before pouring over the cake and letting it seep in and set on top as well.
6.
When the cake has cooled completely, remove from the tin and turn out onto a serving plate.