Citrus Drizzle Cake
1 hr 10 min.
Preheat the oven to 170°C (150 fan) | 325°F | gas 3. Grease and line a 20 cm | 8 inch round springform cake tin.
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.
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.
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.
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.
When the cake has cooled completely, remove from the tin and turn out onto a serving plate.