It was Duncan’s birthday last week – 21 again! – and ever since the birth of my old school friend Hazel’s daughter seven years ago, on the day before his birthday, Duncan never gets his own cake. He usually makes do with some candles on what is left of the Christmas cake! Meanwhile I have made Thomas the Tank, My Little Pony, Totally Spies to name a few and last week created an H2O Just Add Water Mermaid cake for the swim party on Saturday. Son number 2, the sixth form student, was even persuaded into the water by his godmother (Hazel) to be one of the responsible adults for the 18 children.
With yet another cake in the offing this week – another mermaid, Ariel, for a 5 year old – poor Dunc has gone another year with no cake. So I thought I would whip up something quick for him today and have the recipe here to share. It is an old recipe that I have adapted with a bit of trial and error….
Orange Drizzle Cake
6 oz self raising flour
6 oz castor sugar
4 oz margarine
2 large eggs
4 tablespoons milk
Zest of one orange
I love this recipe as it is an all in one method, so just put all the ingredients into a large bowl and mix together. My preferred method has always been an electric hand whisk for any cake mixing, whether all in one or more classic bakes, as this allows me to “feel” the consistency of the batter.
But since my dodgy EDS ligaments have become more loose and the pain in my wrists, shoulders and hands has increased (not to mention more bones popping into places they shouldn’t be!) I have needed to use a kitchen mixer that free stands on the worktop. These vary in price massively, but one tip is to try the weight of the bowl and the arm if you have any similar disabilities! I have had several cheaper models and now have a pricier well known brand – burnt the motors out on the first two after a run of cakes!
Bake in a 2lb loaf tin in the centre of the oven at 150 degrees for approx 45 minutes or until a skewer comes out clean. I usually use a paper cake case to line the tin as this helps with the next stage. Use the skewer to make holes over the surface of the whole cake. Whilst the cake is cooling in the tin, squeeze the juice of the orange (half if large) and mix with 2 – 3 tablespoons of castor sugar, dependent upon your taste. Pour this sugar mixture over the top of the cake and leave in the tin to soak through. The sugar will form a crust over the cake and the cake should be very moist and syrupy. Enjoy!
I also make this with lemons for the traditional lemon drizzle, which is not as sweet for those who prefer a sharper citrus flavour. Substitute orange for lemon, and use the juice of the whole lemon.