Tangerine Drizzle Cake Recipe

5 from 1 vote

Tangerine Drizzle Cake Recipe

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!

Prep Time30

Cook Time1 15

Total Time1 45

Course: cakes and bakes

Cuisine: British

Diet: Vegetarian

Servings: slices

Author: Emily Leary

Equipment

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

My tangerines weighed about 85g (about 3 ounces) each, including the skin. They yielded approximately 3 tbsp of juice per tangerine. A little variation shouldn't cause much of an issue, but if you use a very different orange that is considerably bigger or smaller, adjust the quantities accordingly.

Nutrition

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