Dondi's Orange Cake
This recipe I found in the Sainsburys magazine, but apparently Dondi was an Italian deli in Leather Lane in London 30 years ago! I had been looking for a recipe similar to a lemon drizzle and I found this. I don't think it has a overly orangey taste but it is very moist and not at all heavy.
This recipe is for two cakes, so you could give one away or freeze it for later, I just halved the ingredients and made one.
Ingredients
1 x 1 litre carton orange juice
250g Butter
300g Granulated sugar
3 Medium eggs
400g Self raising flour, sifted
For the drizzle
50g Caster sugar
1. Pour the orange juice into a large wide pan and bring to the boil for about 20 minutes until reduced to 300ml. Pour into a jug and cool at room temperature (do not refrigerate). Set aside 50ml of the concentrate for the drizzle.
2. Pre heat the oven to 180c or 160c fan, gas mark 4. Line 2x 900g loaf tins.
3.Melt the butter in a pan, then pour into the mixing bowl and stir in the sugar and 250ml of the concentrated orange juice. Using a balloon whisk, gradually beat in the eggs and then the flour until just combined. Divide the mixture between the loaf tins and bake for 40 - 45 minutes in the centre of the oven until the cakes are golden, risen and a skewer comes out clean.
4. Mix the reserved concentrated juice with the 50g of caster sugar. AS soon as the cakes are cooked, pierce all over with a skewer and drizzle with the orange drizzle. Leave to cool completely in the tin then turn out and enjoy
