Orange Drizzle Traybake
Light, moist and zingy – these traybake slices are so easy to make, great for a crowd but even if you have too many pieces for one sitting – they freeze well too. Alternatively, the recipe can be halved easily and make just one cake yielding 12 pieces.
Preheat the oven to 180 degrees (fan)
In a roomy mixing bowl cream together the margarine/butter and sugar until light, fluffy and pale in colour. Add the eggs one at a time, beating really well between each addition. Fold in then the sifted flour and when this is well combined then add the orange zest and juice of one of the oranges. Stir well then divide between the two prepared tins.
A tray-baked sponge needs to be flat and of equal thickness and a handy tip for achieving this is to wrap a foil collar around the outside of the tins. This foil diffuses the heat allowing the cake to bake evenly without a dome in the centre and brown edges.
Pop the two tins into the oven and bake for 20 minutes until the sponges are springy to the touch, pale golden brown and well risen.
Whilst the cakes are baking mix the drizzle by simply placing the sugar in a small bowl then stir in the juice of the second orange.
Take the cakes from the oven, leave them in the tins and whilst still hot brush over the drizzle. I use a pastry brush 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.
Leave the cakes to cool in their tins. When cold lift the cakes from the tins using the paper as an aid. I then pop then onto a tray and into the freezer for about 15 minutes only.. This allows the cakes to firm up. Take from the freezer, peel off the baking parchment then immediately cut into clean even slzed slices. This cake will keep up to one week in a tin.
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