This beautifully moist Tangerine Drizzle Cake recipe takes the classic drizzle cake and elevates it with fresh fruit pieces into something even more luscious and delicious!
After making the World's Best Lemon Drizzle cake, I needed another drizzle fix! I've been creating delicious drizzle cakes for a while now (including lime, coconut and even chocolate) and as of today, I think this Tangerine Drizzle Cake Recipe could be my new favourite!
This recipe produces a delightfully tender and light sponge that can still hold its own against the citrussy tangerine drizzle.
As always, I've used ingredients that are easy to pick up in the supermarket and created a Tangerine Drizzle Cake recipe that is genuinely easy to follow and gives you an incredibly tasty and visually stunning result.
To make your Tangerine Drizzle Cake, you'll first need to make a batter, which is really simple.
First, you'll cream together the butter and sugar, followed by the eggs, then the flour and finally, real tangerine pieces and zest.
You'll pop the batter into a tin and bake until it rises into a beautiful, aromatic sponge. Then you'll soak the whole cake in a gorgeous drizzle made from orange juice and powdered sugar, boiled to give a beautiful orange syrup..
Once the cake is cool, you'll make a beautiful tangerine icing by combining some reserved syrup with icing sugar and milk and mixing to a thick paste.
You'll pour the icing over the cake, allowing it to drip decadently down the sides and then, once set, decorate with peeled tangerine slices. What a showstopper!
Now, if I've just described your dream cake, scroll down for the full, detailed recipe ingredients and method! There are plenty of photos to help you along the way, and some helpful tips to help you get the perfect Tangerine Drizzle Cake.
Happy baking!
Ingredients
For the sponge
- 250 g salted butter softened
- 250 g white caster sugar (superfine sugar)
- 3 medium free-range eggs
- 250 g self-raising white flour (self rising flour)
- 2 tangerines zested and flesh chopped into pieces (see notes)
For the tangerine syrup
- 100 ml orange juice
- 125 g icing sugar (powdered sugar)
For the final decoration
- 200 g icing sugar (powdered sugar)
- 2 tbsp whole milk
- 3-4 tangerines peeled and flesh sliced
Instructions
Grease and line the base and sides of a your tin before you start so that it's ready to go when you need it.
Make the tangerine batter.
Preheat the oven to 180C / 160C fan / 350F.
To make a cake batter, start by placing the caster sugar and softened butter in a large mixing bowl.
Beat with an electric whisk or by hand until pale and fluffy.
Add the eggs one at a time while whisking.
This helps give a smooth, emulsified mixture with no splitting.
Add the self-raising flour.
Fold through with a silicone spatula.
Add the zest of the two tangerines, then peel them, chop up the flesh and add to the bowl. See notes on tangerine sizes below.
Gently fold through to combine.
Spoon the batter into your prepared cake tin and level off.
Bake for about 1 hour 15 minutes or until firm all the way across. Check that it's cooked through by pushing a skewer all the way into the centre - it should come out clean.
Make the tangerine drizzle syrup.
You can make your tangerine drizzle icing towards the end of the sponge's baking time.
Start by putting the orange juice and icing sugar in a small saucepan. Remember again that my tangerines may vary in size to yours and adjust accordingly.
Gently mix together until there are no lumps.
Place on the stove and bring to the boil, then boil for 3 minutes. Be careful, it will be very hot. The syrup should change from opaque to translucent and be thickened.
Take the cake from the oven and prick holes all over, about 3/4 of the way down with a long skewer.
Reserve 2 tbsp in a bowl and pour the rest slowly all over the cake.
Leave to cool completely in the tin.
Decorate your tangerine drizzle cake.
When your tangerine drizzle cake is completely cool, transfer it to a cake board.
Retrieve the reserved syrup.
Add the milk and icing sugar.
Whisk to create a thick, white icing.
Pour over the top of the loaf and gently coax down the sides to create some drips. Allow to set.
Once you're ready to serve, top with slices of peeled tangerine.
Slice with a sharp knife, wiping between cuts for a neat finish. Enjoy!
And don't forget to come back and leave a review to let me know how you got on.
Print this Tangerine Drizzle Cake Recipe
Tangerine Drizzle Cake Recipe
Ingredients
For the sponge
- 250 g salted butter softened
- 250 g white caster sugar (superfine sugar)
- 3 medium free-range eggs
- 250 g self-raising white flour (self rising flour)
- 2 tangerines zested and flesh chopped into pieces (see notes)
For the tangerine syrup
- 100 ml orange juice
- 125 g icing sugar (powdered sugar)
For the final decoration
- 200 g icing sugar (powdered sugar)
- 2 tbsp whole milk
- 3-4 tangerines peeled and flesh sliced
Instructions
- Grease and line the base and sides of a your tin before you start so that it's ready to go when you need it.
Make the tangerine batter.
- Preheat the oven to 180C / 160C fan / 350F.
- To make a cake batter, start by placing the caster sugar and softened butter in a large mixing bowl. Beat with an electric whisk or by hand until pale and fluffy.
- Add the eggs one at a time while whisking until combined.
- Add the self-raising flour and fold through with a silicone spatula.
- Add the zest of the two tangerines, then peel them, chop up the flesh and add to the bowl. See notes on tangerine sizes below. Gently fold through to combine.
- Spoon the batter into your prepared cake tin and level off.
- Bake for about 1 hour 15 minutes or until firm all the way across. Check that it's cooked through by pushing a skewer all the way into the centre - it should come out clean.
Make the tangerine drizzle syrup.
- You can make your tangerine drizzle icing towards the end of the sponge's baking time.
- Start by putting the orange juice and icing sugar in a small saucepan. Remember again that my tangerines may vary in size to yours and adjust accordingly.
- Gently mix together until there are no lumps.
- Place on the stove and bring to the boil, then boil for 3 minutes. Be careful, it will be very hot. The syrup should change from opaque to translucent and be thickened.
- Take the cake from the oven and prick holes all over, about 3/4 of the way down with a long skewer.
- Reserve 2 tbsp in a bowl and pour the rest slowly all over the cake.
- Leave to cool completely in the tin.
Decorate your tangerine drizzle cake.
- When your tangerine drizzle cake is completely cool, transfer it to a cake board.
- Combine the reserved syrup with the milk and icing sugar. Whisk to create a thick, white icing.
- Pour over the top of the loaf and gently coax down the sides to create some drips. Allow to set.
- Once you're ready to serve, top with slices of peeled tangerine.
- Slice with a sharp knife, wiping between cuts for a neat finish. Enjoy!
Notes
Nutrition
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More drizzle cake recipes to try
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