Orange drizzle squares make a delicious alternative to similar lemon traybake recipes, and with this method, borrowed from our all-in-one Victoria sponge, it couldn’t be simpler. You could also experiment with this cake by swapping out the orange for other citrus, such as lime or grapefruit.
MAKES 1 TRAY FOR SLICING
225g unsalted butter, softened and diced, plus extra for the tin
225g golden caster sugar
4 medium eggs
225g self-raising flour
1 tsp baking powder
2 tbsp full-fat milk
2 small oranges
FOR THE DRIZZLE
100g golden granulated sugar
1. Preheat the oven to 190C/170Cfan/gas 5. Butter and line a traybake tin about 25cm x 20cm x 4cm deep or similar brownie tin. Prepare the finely grated zest and juice of 2 small oranges.
2. Make up 1 x quantity Victoria sponge mixture as in the basic recipe, adding the orange zest to the batter. Transfer the mixture to the tin and bake for 30-35 minutes or until golden, shrinking from the sides and a skewer comes out clean from the centre.
3. Prick the cake all over with a skewer at 4cm intervals. Stir together 100g golden granulated sugar and the orange juice until the sugar is well combined. Spoon this evenly over the hot cake. Set aside to cool in the tin and allow the crunchy drizzle to set. Cut into squares – whatever size you fancy.
Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe.