For me, a drizzle cake should be over the top moist inside and this is exactly that.

If done correctly, the raspberries will be distributed throughout the cake instead of sitting forlornly as a layer at the bottom.

The combination of orange and raspberries is a match made in the heavenly fruit bowl, and I love how they both complement each other, in most things.

Serve with a cup pf tea, or if it’s a couple of days old, with tons of custard, however I eat it, I always love it.

Go on, give it a go and enjoy your sweet life!

What You Need

How It’s Done

Cake

Prepare a 1 lb Loaf Tin by lining with non-stick baking parchment or placing a ready cut parchment liner in the tin
Heat the oven to 180c
Place the cooking margarine and sugar into the bowl of an electric mixer and let it beat on a medium speed until what’s left is pale in colour and light in texture.
Add the eggs, one at a time making sure that each egg is beaten in before adding the next.
Add vanilla, the orange zest of 2 oranges and the juice of 1 orange.
Beat until everything is incorporated. - It will look as if it has split, but thats ok. Once the flour is incorporated, it will right itself.
Place 200g of the raspberries into a bowl along with the flour and baking powder.
Coat all the raspberries in the flour, and then gently add the mixture to the wet ingredients – See Tip Box

Don’t over mix and to do this, use a large metal spoon or spatula to fold the flour in until it’s just incorporated. – See Tip Box

Gently pour the cake batter into the prepared tin and level it out
Place the tin into the hot oven and let it bake for 35-40 minutes, until a tooth pick inserted in the middle comes out clean.
Let the cake sit for around 5 minutes, and while its sitting, make the drizzle.

Drizzle

Place 100g of raspberries into a bowl along with the icing sugar and the juice of 1 orange.
Use a fork to mash the raspberries into the liquid until they are all broken up.
Push the mixture through a fine sieve until what’s left is a pip free liquid.

While the cake is still hot, use a tooth pick to poke holes all over the cake and spoon, very slowly, the liquid all over the top pf the cake, letting it slowly soak into the cake. – If you don’t want the cake to be ultra moist, don’t use all of the drizzle mixture.

As it settles, it will drizzle down though the cake, making the inside moist. The longer it sits before eating, the more moist the inside of the cake will be.

Set the cake aside to go completely cold before removing from the tin and slicing – See Tip Box
Store in an airtight container.

Tip Box

Cooking Margarine – I use cooking margarine for cakes and butter for biscuits. This rule always works for me to keep the cakes light and the biscuits crispy.
Coating the raspberries in flour – Gently coating the raspberries in flour before folding them into the cake batter, helps to stop them from all ending up in the bottom of the cake. Does it work? Give it a go ad let me know if it works for you!
Don’t over mix – Over mixing the dry flour into wet is a sure-fire way of making the cake end up being tough. To remedy this, don’t beat the flour in to the wet with a machine, use a large metal spoon to fold the flour into the wet and as soon as the flour disappears, stop folding.
Slicing the cake – Slicing the cake is an easy thing, but remember, it will be very, very moist inside from all that drizzle. So, I recommend not to try to make the slices too thin. To thin, and the slice will just fall to pieces.

Hi.

Mar 10 Raspberry & Orange Drizzle Cake