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Cinnamon drizzle cake with candied orange
Cinnamon drizzle cake with candied orange
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Quick and delicious cinnamon cake by Katie Quinn Davies, perfect even without candied orange.
Ingredients:
  • 20.60 gm milk
  • 4 oranges
  • 165g caster sugar
  • 175g softened unsalted butter, chopped
  • 150g self-raising flour
  • 60g almond meal
  • 1.88 gm ground cinnamon
  • 35g icing sugar
  • 40.00 ml Grand Marnier or other orange-flavoured liqueur
  • Whipped cream, to serve
  • 330g white sugar
  • 2 oranges, thinly sliced
Instructions:
  • Preheat your oven to 180°C. Prepare your 18cm round springform cake pan by greasing it and lining the base and sides with baking paper.
  • Cream the butter and caster sugar using electric beaters until it is thick and pale. Incorporate the eggs one at a time, ensuring you beat well after each addition. Then, mix in the milk, orange zest, and juice. In a separate bowl, combine the flour, almond meal, and cinnamon. Gently fold this mixture into the egg batter until fully combined. Pour the batter into the pan and bake for 45 minutes or until a skewer inserted in the center comes out clean. Allow the cake to cool in the pan for 15 minutes.
  • To make the candied orange, combine sugar and 2 cups (500ml) water in a saucepan and bring to a boil over high heat. Stir until the sugar dissolves. Add the orange and simmer for 10 minutes until it becomes tender and translucent. Remove the orange and place it on a baking tray lined with parchment paper, leaving behind the syrup.
  • For the drizzle, simmer icing sugar, Grand Marnier, and juice of 3 oranges in a saucepan until reduced by half, becoming thick and glossy.
  • Use a skewer to prick the top of the cake thoroughly, then generously drizzle half of the sauce. Add candied orange on top and pour the rest of the sauce. Serve alongside luscious whipped cream.

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