Orange & Camomile Drizzle Cake
Ingredients
225g unsalted butter, softened
225g caster sugar
4 eggs
225g self-raising flour
1 orange, zested
For the drizzle topping
1 orange, juiced
65g caster sugar
10g fresh or dried camomile
Method
- Heat oven to 180C/160C fan/gas 4.
- Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
- Sift in the self-raising flour, then add the orange zest and mix until thoroughly combined.
- Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon the mixture and level the top with a spoon.
- Bake for 45-50 minutes until a skewer inserted in to centre of the cake comes out clean.
- While the cake is cooling, mix together the sugar, orange juice and camomile in a saucepan over a low heat to warm through and release the flowers scent.
- Prick the warm cake all over with a skewer then pour over the drizzle. Leave in the tin to cool completely, then remove and serve.