• Skip to main content
  • Skip to primary sidebar

The Cooking Collective logo

  • Home
  • About Me
  • Work with Me
  • E-books
  • Blog
  • Recipes
    • Air Fryer Recipes
    • Baking
    • Breakfast
    • Cakes and Desserts
    • Christmas Recipes
    • Chutneys, Jams, Spreads and Preserves
    • Dinners
    • Drinks and Cocktails
    • Easy Family Meals
    • Easter Recipes
    • Healthy
    • Home Grown Produce
    • Cooking With Kids
    • Lunch Box
    • Salads
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Me
  • Work with Me
  • Contact
  • Recipes
    • Healthy
    • Dinners
    • Baking
    • Lunch Box
    • Easy Family Meals
    • Easter Recipes
    • Cooking With Kids
    • Cakes and Desserts
    • Home Grown Produce
    • Christmas Recipes
    • Air Fryer Recipes
  • E-books
×
Home » Blog » Recipes » Orange Drizzle Cake

Published: Aug 17, 2021 Last Updated: Aug 17, 2021 by Andrea Geddes

Orange Drizzle Cake

13739 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe
a slice of orange cake on a white plate with orange pieces and hazelnuts
orange cake on a white plate

You will love every single bite of this light and zesty orange drizzle cake. It is packed full of lovely citrus flavour and is ultra-moist, with a beautifully tender crumb. This impressive cake is fully decorated just by turning it upside-down from the tin after baking. And a drizzle of zingy orange syrup finishes it off perfectly. I can say with confidence that it will be love at first bite! 😀

finished orange drizzle cake on a white plate

Why you’ll love this recipe

  • Easy to make
  • Packed full of orange flavour
  • Arranging orange slices in the bottom of the tin makes a beautiful, show-stopping dessert with minimal effort
  • Moist, not overly sweet with a lovely citrus tang
  • A fabulous dessert that is perfect for Mother’s Day, Easter, afternoon tea or special occasions
  • Bright and refreshing
  • Topped with a simple orange sugar syrup
  • Although winter is technically “citrus season”, oranges are available all year round, so you can make it any time!

Ingredients you will need

all ingredients for orange syrup cake laid out on a table

** This post contains tips and instructions to achieve the best possible results. The photo above is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!

  • Oranges. Any type of oranges can be used here. Blood orange, navel or Valencia work perfectly. I use about 8 medium oranges, because this cake is packed with orange flavour. Both the orange juice and zest are found in the cake and the syrup, as well as thin slices of orange to decorate. A seedless variety is easiest, as seeds are not nice to bite into!
  • Hazelnut flour (also known as hazelnut meal) is made by grinding whole, raw hazelnuts. It creates delectable baked goods with an incredibly soft crumb and tastes amazing when paired with oranges. You could also swap for almond meal, if preferred. I buy my hazelnut meal from my local health food shop, but it can also be found in most supermarkets.
  • Caster sugar. What is a cake without sugar? Caster sugar sweetens the cake, but also tenderises it and provides moisture.
  • Eggs provide structure, moisture and richness. They should be at room temperature, so as to easily incorporate into the butter mixture.
  • Butter. Either salted or un-salted butter can be used, softened at room temperature. Try to use a good quality butter where possible, to enhance the flavours of the cake. You’ll need a little extra to grease the cake pan too.
  • Sour cream. Using sour cream ensures that the cake is super moist.

Step by step guide

  1. Grease a 20cm (8″) cake tin with butter and line the bottom and about 1-2cm up the sides with baking paper.
  2. Make the orange sugar syrup and add the orange slices to the saucepan once the sugar has dissolved.
  3. Carefully remove the orange slices and arrange them in the cake tin. Reserve the sauce for when the cake is ready.
  4. Cream the butter, sugar and orange zest until pale and fluffy.
a grid showing orange syrup being made in a pan and orange slices in a cake tin

5. Add the eggs, one at a time, and beat until fully incorporated into the butter mixture.
6. Combine the dry ingredients in a bowl.
7. Fold half of the dry ingredients into the butter mixture, followed by the orange juice and sour cream, until combined.
8. Fold in the remaining dry ingredients until just combined.

steps showing orange cake batter in a glass bowl

9. Place the cake batter into the prepared tin.
10. Tightly cover the tin with foil, sealing around the top of the tin.
11. Slow bake the cake according to the recipe card below.
12. Turn the cooked cake upside-down onto a wire rack and gently remove the baking paper. While the cake is warm, poke holes into the top of the cake with a wooden skewer.

orange cake batter and finished orange cake on a wire rack

13. With a tray underneath to prevent dripping onto your bench, drizzle the orange syrup over the top of the cake and let it soak into the holes.
14. Serve warm or room temperature with whipped cream or ice cream.

  • a white jug pouring orange syrup over a finished orange cake
  • finished orange cake on a white plate with orange slices

Full ingredient list and instructions are found in the recipe card below.

Expert tips

  • Baking/parchment paper must be used to line the cake tin, or the oranges will stick to the cake tin and become bitter and burnt. Use a single layer of paper that is measured to fit the tin and then run slightly up the sides.
  • I recommend leaving the peel on the orange slices for both texture, extra orange flavour and overall look. But you can peel the oranges if you prefer. The un-peeled oranges do look so pretty and they are sliced thinly, so when soaked in the sugar syrup, they become sweet rather than bitter.
  • This cake is best when eaten warm or at room temperature. Individual pieces can be microwaved for 20-30 seconds or until warmed through.
  • Although oranges work perfectly here, you can also use whatever citrus you have; grapefruits, pomelos or oranges all work in this recipe.
  • Be careful not to overmix the cake batter. It should be folded until all of the ingredients are just combined.
  • Almond meal makes a great substitution for hazelnut meal.
  • While this cake is amazing, irresistible, mind-blowingly delicious on its own, it is also great with Chantilly cream or a big scoop of vanilla ice cream.
  • Try this cake with some coffee mascarpone! To make it, just beat ½ cup mascarpone with ½ cup thickened cream. Then add 1 teaspoon of vanilla, ⅓ cup icing sugar and 3 teaspoons of fresh espresso. Beat until thick and fluffy and store in the fridge until required.
How long can you keep an orange cake?

Orange drizzle cake will keep in an airtight container in the fridge for 2-3 days, or can be frozen for up to 2 months. While it is best stored in the fridge, I recommend eating it warmed, or at room temperature. So, take it out of the fridge at least half an hour before eating. Individual pieces can be microwaved until warm.

How long after making simple syrup can you use it?

If you are making this cake ahead, the syrup can be stored in the fridge in an airtight container for up to 1-2 weeks. It can be drizzled over the cake when ready to serve.

a slice of cake topped with orange slices and syrup on a white plate

Related recipes

  • Easy Lemon Syrup Cake
  • Passion Fruit Sponge Cake
  • Lemon Meringue Cupcakes
  • Chocolate and Salted Caramel Layer Cake

Tried this recipe? Please leave a star ⭐⭐⭐⭐⭐ rating or leave a review below and let me know how you went!

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Instagram and Pinterest for the latest recipes and news.

top view of an orange cake covered with orange slices and syrup

Hazelnut Orange Syrup Cake

You will love every single bite of this light and zesty orange drizzle cake. It is packed full of lovely citrus flavour and is ultra-moist, with a beautifully tender crumb. This impressive cake is fully decorated just by turning it upside-down from the tin after baking. And a drizzle of zingy orange syrup finishes it off perfectly. I can say with confidence that it will be love at first bite!
4.6 from 22 votes
Print Pin Rate
Course: Dessert
Cuisine: Australian
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
0 minutes
Total Time: 1 hour 45 minutes
Servings: 10
Calories: 483kcal
Author: Andrea Geddes
Prevent your screen from going dark

Ingredients 
Metric – US Customary
 

Orange sugar syrup

  • ¾ cups caster sugar
  • ⅓ cup orange juice (juice from 1-2 oranges)
  • 2-3 medium oranges thinly sliced (leave the peel on)

Orange and hazelnut cake

  • 1 cup butter (250 grams), room temperature
  • 1 ½ cups caster sugar
  • 4 eggs large, room temperature
  • 1 cup hazelnut flour hazelnut meal
  • 1 cup plain flour all purpose flour
  • 1 ½ tsp baking powder
  • zest of two oranges
  • ¾ cup orange juice approximately 3 oranges
  • ½ cup sour cream

Instructions

  • Pre-heat oven to 160 °C/320F (fan forced). Grease a 20cm (8") cake tin with butter and line with baking/parchment paper, with the paper also folded slightly up the sides.

For the orange sugar syrup

  • Place the sugar and juice into a large saucepan and cook over low-medium heat. Bring to a slow simmer, stirring occasionally, until the sugar has dissolved (1-2 minutes).
  • Place the orange slices into the hot syrup and simmer gently for 3-4 minutes.
  • Remove the pan from the heat and carefully remove the orange slices using a fork. Arrange the orange slices evenly along the bottom of the lined cake tin, on top of the baking paper. Leave the syrup in the saucepan (off the heat) and set it aside until the cake is ready.

For the cake

  • Place the butter, and sugar and orange zest into a large mixing bowl and beat with a wooden spoon until pale and creamy.
  • Add the eggs, one at a time, beating between each addition until completely combined and fluffy.
  • Combine the hazelnut meal, flour and baking powder into a bowl and stir to combine.
  • Fold in half of the hazelnut mixture to the butter mixture, until just combined.
  • Add the juice and sour cream and stir until combined.
  • Fold in the remaining hazelnut mixture until just combined.
  • Pour the cake mixture into the cake tin, over the top of the sliced oranges.
  • Cover the cake tin firmly with foil and slow bake for around 1 hour and 30, or until the cake is completely cooked through. You can test by inserting a wooden skewer into the centre of the cake. If it comes out clean, with a few crumbs, the cake is ready.
  • Remove the cake from the oven and carefully run a knife along the edge of the cake to gently ease the sides from the tin. Carefully turn the cake upside down onto a wire rack. Using a wooden skewer, poke holes into the top of the cake, about halfway deep. Using a tray directly beneath the cake/wire rack to catch any stray drips, slowly pour the orange syrup over the top of the cake and allow it to soak in.

To serve

  • Cut the cake into slices and serve either hot or room temperature with some sweet whipped cream or vanilla ice cream. Enjoy!

Notes

  1. Oranges. Any types of oranges can be used here. Blood orange, navel or Valencia work perfectly. I use about 8 medium oranges, because both the orange juice and zest are found in the cake and the syrup, as well as thin slices of orange to decorate. A seedless variety is easiest, as seeds are not nice to bite into!
  2. Hazelnut flour (also known as hazelnut meal) is made by grinding whole, raw hazelnuts. It creates delectable baked goods and tastes amazing paired with oranges. You could also swap for almond meal, if preferred. I buy my hazelnut meal from my local health food shop, but it can also be found in most supermarkets.
  3. Baking/parchment paper must be used to line the cake tin, or the oranges will stick to the cake tin and become bitter and burnt. Use a single layer of paper that is measured to fit the tin and then run slightly up the sides.
  4. I recommend leaving the peel on the orange slices for both texture, extra orange flavour and overall look. But you can peel the oranges if you prefer. The un-peeled oranges do look so pretty and they are sliced thinly, so when soaked in the sugar syrup, they become sweet rather than bitter.
  5. Storage; this cake can be stored for 2-3 days in an airtight container in the fridge, or frozen for up to 2 months.
  6. This cake is best when eaten warm or at room temperature. Individual pieces can be microwaved for 20-30 seconds or until warmed through.
  7. Although oranges work perfectly here, you can also use whatever citrus you have; grapefruits, pomelos or oranges all work in this recipe.
  8. Be careful not to overmix the cake batter. It should be folded until all of the ingredients are just combined.
  9. Almond meal makes a great substitution for hazelnut meal.
  10. While this cake is amazing, irresistible, mind-blowingly delicious on its own, it is also great with Chantilly cream or a big scoop of vanilla ice cream.
  11. Please note that the nutrition information is based on this cake being sliced into 10 pieces, with each slice being one serve. The nutritional information is an estimate only and does not take into account any cream or other sides served with the cake.
  12. This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition

Calories: 483kcal | Carbohydrates: 63g | Protein: 7g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 97mg | Sodium: 44mg | Potassium: 248mg | Fiber: 2g | Sugar: 50g | Vitamin A: 687IU | Vitamin C: 28mg | Calcium: 97mg | Iron: 2mg
Tried this Recipe? Pin it Today!Mention @TheCookingCollective or tag #thecookingcollective!

Update Notes: This recipe was originally published in November 2019, but was re-published with new information and photos in August 2021.

Are you following us on Facebook, Instagram and Pinterest?

« Homemade Muesli Bars (No Bake)
Chicken Tikka Masala with Vegetables »

Reader Interactions

Comments

  1. Shilpi & Etienne says

    August 28, 2021 at 12:09 pm

    Hazelnut and Orange sounds like a lovely combo! Definitely a recipe we would like to try! Thanks for sharing step by step instructions with pictures, these are really helpful!

    Reply
    • Andrea Geddes says

      August 30, 2021 at 10:35 am

      Hello! I’m so glad you found this post helpful and I hope you love the cake! It’s one of my favourites. Thanks for taking the time to comment. Andrea 🙂

      Reply
  2. Lexy says

    August 22, 2021 at 7:32 pm

    Looks delicious. Can I use yoghurt instead of sour cream and is this recipe available in grams. Can’t wait to try this recipe in a few days time!

    Reply
    • Andrea Geddes says

      August 23, 2021 at 2:49 am

      Hi Lexy! Yes, you could use Greek yoghurt instead of sour cream, if you prefer. I haven’t translated the recipe to grams, but I use Australian cups and spoon measurements which can be converted to grams if you prefer to cook that way. I hope you love it, thanks for trying! Andrea.

      Reply
  3. Sylvie says

    August 09, 2021 at 11:45 pm

    5 stars
    What a stunning and delicious looking cake – I love the combination of orange and hazelnut! I must try it now that oranges are in season!

    Reply
    • Andrea Geddes says

      August 16, 2021 at 11:15 am

      Hi Sylvie! Orange and hazelnut work so beautifully together. I hope you enjoy it! Thank you! Andrea 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

With four young kids, I know how busy life can be! It is my goal to create simple, fresh and affordable family friendly recipes that will save you time and stress in the kitchen... Read More…

Easy Family Meals

Healthy Tacos with Chicken

a bowl of pasta topped with chicken, sun dried tomatoes, pine nuts and fresh basil leaves.

Creamy Chicken Sun Dried Tomato Pasta

mini lasagne arranged on a white table

Individual Lasagne Cups (Beef and Ricotta)

turkey burger on a grey plate, topped with salad

Healthy Air Fryer Turkey Burgers

a finished crispy chicken burger on a wooden board with salad and coleslaw

Crispy Chicken Burgers with Buttermilk

mini puff pastry quiches on a white plate with salad

Puff Pastry Mini Quiches – Any Flavour

veggie nuggets in a white bowl with lemon wedges

Homemade Veggie Nuggets with Chickpeas

a bowl of savoury mince with mashed potato

Old-Fashioned Savoury Mince with Curry

Top Posts

rocky road slices on a white plate

Easter Rocky Road with Mini Eggs

a piece of banoffee pie on a white plate with sliced bananas

Banoffee Pie

yellow-custard-slice-pieces-on-baking-paper

Vanilla Custard Slice

jam-drop-biscuits-on-white-plate

Raspberry Jam Drop Biscuits

top view of chicken pies on white paper

Creamy Chicken Pie with Puff Pastry

A close up of a burger with cheese and pickles on wooden board

The Best Ever Homemade Cheeseburgers

A plate of salad with olives, lamb and lemon, sprinkled with herbs

Greek Lamb Salad with Tzatziki

jar-of-lemon-butter-beside-lemons

Homemade Lemon Butter Spread

Footer

↑ back to top

About

  • Home
  • About Me
  • Accessibility
  • Privacy Policy
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • Work with Me

Copyright © 2022 Brunch Pro on the Brunch Pro Theme