These Orange and Cranberry drizzle cakes are delicious and are the perfect Festive treat on a cold winter’s day! What could be more appealing than a hot cup of tea and a sticky drizzle cake!
Hazel Magill, Head Chef at the Slieve Donard Resort & Spa shares her recipe for these tasty cakes with us…
Orange and Cranberry Drizzle Cake
- 420 g White Caster Sugar
- 170 g Butter softened
- 3 Medium Eggs
- Zest of 2 Medium Oranges
- 3 tbs Orange Juice
- 1 tsp Vanilla Extract or paste
- 420 g Self Raising Flour
- 340 g Fresh Cranberries
- Preheat the oven to 165*c Fan Assisted.
- Grease and line an 8”/20cm Square loose bottomed baking tin with baking parchment.
- Beat the butter and sugar together, with an electric mixer, until you reach a smooth marzipan consistency, and the sugar is not so grainy. This may take about 10 mins
- In a small jug, lightly beat the eggs, orange juice, orange zest and Vanilla Extract together until well combined. This will help distribute the flavours around the cake.
- Add a tablespoon of flour, to the cake batter. While the mixer is beating, gradually add the beaten egg mixture a little at a time. Beat until the mixture is light and creamy. Scraping down the sides of the mixing bowl at intervals.
- Add the remaining flour and Cranberries and mix gently until well combined.
- You should have a cookie dough consistency which is needed to prevent all the Cranberries from sinking to the bottom of the cake during baking.
- If you still have a little unmixed flour left in the bowl add a little more orange juice and give it another mix.
- Add the cake batter to your prepared cake tin, spreading and levelling the top.
- Bake in the centre of the oven, for about 65 – 70 mins or until baked, testing the centre of the cake until it comes out clean.
- Covering the top of the cake tin with baking parchment will help prevent burning during baking. If baking the cake in a larger shallow tin, you will need to adjust the baking times.
- You may find that the top has a light crispy crust and may have some brown speckling. This is due to the large amount of sugar and how smooth your cake batter is after the initial beating
And if you need further festive inspiration, Hastings Hotels has Christmas all wrapped up with its versatile gift card which comes with no expiry date.
Redeemable at any of the seven Hastings Hotels, in the two magnificent spas and any of the restaurants or bars, it’s the ideal gift that lets people choose the perfect present for themselves, be it a special night out, a luxury weekend, an afternoon tea, a spa treatment or even a round of drinks at the bar!
For further information or to get your Christmas presents sorted at the touch of a button, go towww.hastingshotels.com/Christmasgifts or call 028 9047 1066.