Orange and tea drizzle cake recipe

  • Serves 12
  • 15 mins to prepare and 35 mins to cook
  • 325 calories / serving
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Preheat the oven to gas 3, 160ºC, 325ºF. Line a tin approx 20 x 30cm with nonstick baking paper. Place all the ingredients (except topping) into a large bowl and mix together. Spoon the mixture into tin.   

Bake for about 30-35minutes, until golden and springy. Allow to cool in the tin for a few minutes then take out of the tin still in the lining paper.  

To make topping: mix the sugar, tea and orange juice in a small bowl together. Spoon this mixture over the cake while it is still warm. Cut into about 12 squares when cool. Store in an air tight container.

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  • Ingredients

  • 225g(7½oz) margarine
  • 225g(7½oz) caster sugar
  • 275g(9oz) self raising flour
  • 2tsp baking powder
  • 4 eggs
  • 5tbsp Earl Grey tea, made with one tea bag & cooled
  • 2 oranges, zested
  • 75g(3oz) golden caster sugar
  • 4tbsp Earl Grey tea, made with one tea bag & cooled
  • 1 orange, juiced
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  • Energy 1370kj 325kcal 16%
  • Fat 17g 24%
  • Saturates 1g 5%
  • Sugars 27g 30%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 41.3g Protein 3.9g Fibre 0.8g


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