Orange Drizzle Cake – Willey’s Weekly Bake 221

I had no idea what to bake tonight and then I saw a lemon drizzle cake and craved it but only had one lemon but had loads of left over Clementines that need using up.


  • 175g of Caster sugar
  • 175g Butter or Marg
  • 180g Self Raising Flour
  • 1 tsp of Baking Powder
  • Zest of 4-6 Clementines
  • 3 Eggs
  • Optional Chocolate chips

Ingredients for Syrup

  • 2 tbsp of Caster sugar
  • Juice of 4-6 Clementines


  1. Preheat the oven to 180 degrees celsius line a 1lbs baking tin with parchment paper.
  2. Beat together the butter and sugar until light and fluffy.
  3. Add two of the eggs and beat together, add half of the flour, and the remaining egg.
  4. Mix together until no lumps.
  5. Grate the clementine zest and add the chocolate chips into the cake mix.
  6. Pour and spoon into the cake tin and bake for 20-30 minutes until golden
  7. Make the syrup by mixing together the caster sugar and clementine juice in a bowl.
  8. Leave the cake to cool slightly and then poke small holes into the top of the cake and pour/spoon the syrup juice over.

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