I was needing to find a tray bake or similar for a fundraising event. Lemon drizzle is my favourite type of cake and as I had an orange this recipe caught my eye. It went down very well at the event!
Line a 20cm square tin with baking parchment and heat oven to 180C.
Zest and juice an orange.
Cream together 135g soft margarine and 135g caster sugar until light and fluffy.
Add 2 eggs - one at a time - beating well in between each.
Fold in 135g self raising flour. Add the orange zest and half of the juice and combine. Pour into the cake tin.
Wrap a foil collar around the tin - this helps get an even flat bake. Bake for 20 minutes or until springy to the touch, pale golden brown and well risen.
Whilst it is baking in a small bowl stir together 55g granulated sugar with the rest of the orange juice.
When the cake has cooked, remove from oven and its foil collar but keep in tin. Brush the sugar and orange juice mix over the cake (a pastry brush is good for this). The orange juice will moisten the sponge whilst the sugar will sit on the top and cool and dry to a crunchy glaze.
When cool lift from the tin and cut into evenly sized slices. The recipe I based this on suggested a brief 15 minute spell in the freezer prior to removing from the tin to firm the cake up.
