Nicky's Kitchen SanctuaryOrange Drizzle Cake with Candied Orange Peel
Save it, plan it, shop for it.
Supper turns recipes like this into a planned week and a sorted grocery list — then walks you through cooking, hands-free. Coming soon to iOS.
Ingredients
Serves 12- 1 tsp orange extract
- 1/2 tsp orange extract
- peel from two oranges (cut into thin strips (remove as much of the pith as possible))
- zest of one orange
- 100 g (1 cup plus 2 tbsp) ground almonds (the grainy type, not the powder version)
- 4 large free-range eggs
- 50 g (1/2 cup minus 1 tbsp) toasted almond slivers
- 360 ml (1 1/2 cups) water
- 40 ml (3 tbsp) water
- 1 tsp baking powder (check for gluten free, most versions are, but some aren't)
- 100 g (1 cup minus 2 tbsp) gluten-free plain (all-purpose) flour blend
- 150 g (3/4 cup) light brown soft muscovado sugar
- 200 g (1 cup minus 2 tbsp) unsalted butter (melted)
- 250 g (2 cups + 2 tbsp) confectioners's sugar (sifted)
- 500 g (2 1/2 cups) light brown soft muscovado sugar
- pinch of salt
Open in Supper to scale servings and turn this into a grocery list.
Steps
- Step 1
Preheat the oven to 180C/350F (fan). Line the base and sides of a 20cm loose-bottomed cake tin with non-stick baking parchment.
- Step 2
Add the melted butter, sugar, eggs and orange extract to a large bowl. Mix using an electric mixer or whisk until thick.
- Step 3
Fold in the flour, ground almonds, baking powder, salt, and orange zest. Pour the mixture into the lined cake tin.
- Step 4
Bake in the oven for 40-50 minutes, until an inserted skewer comes out clean. Then leave to cool in the tin for 10 minutes, before removing from the tin and cooling completing on a cooling rack.
- Step 5
Meanwhile, make the candied peel. Pour the water into a saucepan. Add two-thirds of the sugar and the orange peel. Bring to the boil then simmer on a medium heat for 45-55 minutes, until the liquid becomes thick and syrupy. Place the remaining sugar on a plate, then remove the peel from the pan using a slotted spoon. Let the excess liquid drip off and place the peel strips on the sugar plate. Toss well to cover in sugar (these can be eaten straight away. They'll firm up if covered and left at room temperature for a day - tastes delicious either way).
- Step 6
Make the icing by whisking together the confectioners' sugar, water, and orange extract. You need a consistency where the icing is thick but just pourable.
- Step 7
Spoon the icing over the cooled cake, allowing it to drip down the sides slightly.
- Step 8
Sprinkle the top of the cake with candied peel and toasted almond slivers and serve.
Interactive, hands-free timers are available in the Supper app.
Preheat the oven to 180C/350F (fan). Line the base and sides of a 20cm loose-bottomed cake tin with non-stick baking parchment.
Source: Nicky's Kitchen Sanctuary
