STICKY !!! Orange Drizzle Cake

[Shabbbroch*Freddy]

A spin on the classic Lemon Drizzle Cake inspired by ClaireK... Orange Drizzle Cake

For the square 40 cm cake tin used at Dundreggan (serves 12 people) :-
Lemon sponge
3 oranges, finely grated zest
300 g of margarine
300 g of sugar
4 eggs
300 g flour
2 heaped teaspoon of baking powder
Syrup
4 oranges, finely grated zest
125 g of sugar

1 - Switch the oven on at 180°C (mark 6). Grease your cake tin, use baking parchment if you have any.

2 - Mix sugar, margarine and orange zest in a bowl and beat until it is pale in colour with a light and fluffy texture.

3 - Add your beaten eggs little by little, then the flour (again little by little). Once you have obtained a really thick mixture, pour in your cake tin.
Bake for 35–45 minutes until it is cooked in the centre.

4 - While the cake is baking make up the syrup by stirring the orange juice & the sugar in a small pan on the hob (medium to hot)
until it thickens (will take about 20 minutes, it's quite boring !)

5 - Take the cake out of the oven - prick with a knife all over the surface of the cake.
Pour the syrup over the cake - the juice will slowly sink in through the cuts - and leave to cool before removing from the tin.