I’m a little late to the party (and this week’s link up), but better late than not all all. I decided that this year, since I’ve woken up my blog and have a strong desire to get back into the habit of regularly baking, I’m going to participate in the Bake which is hosted by Amanda at Rhyme and Ribbons and Ala at This Particular.
This week, I tried my hand at a drizzle cake. I baked a strawberry drizzle cake last week for the fun of it. I think it could have gone better, but I will play with it a little before giving it another shot, I think.
I really like how this cake turned out. I started baking a bit late and lost the sun before I could bet a good photo of the finished cake, but it is lovely. Here’s how I made it.
- 3 eggs
- 170g softened margarine
- 175g caster sugar
- Zest of an orange
- Zest of a lemon
- 175g gluten-free flour
- 3 tsp baking powder
- 1/4 tsp salt
- 70g granulated sugar
- Juice of 1/2 a lemon
- Juice of 1/2 an orange
- Heat oven to 175°C | 350°F | Gas Mark 4 and line a 900g | 2lb loaf tin.
- In a large mixing bowl, beat together eggs, margarine, sugar, and zest.
- In another bowl, whisk together flour, baking powder, and salt.
- Blend flour mixture into wet ingredients until well combined and smooth.
- Pour batter into prepared tin and bake for about 55-65, or until done.
- While the cake is still warm, mix the sugar with the juice, and pour over the top of the cake. I like to use a skewer and prick 1-2 inch deep holes evenly across the top to let the drizzle mixture seep in further.