How To Make Seville Orange Crunch Cake Recipe - Seville Orange Crunch drizzle cake is made by what is often called the ‘creaming’ method. The wet, sugary topping enhances its moist, buttery texture.
They freeze well, as does their juice. If juicing, grate the zest first. The best way to freeze the zest is to beat it into measured portions of butter and then freeze. If you don’t have access to Seville oranges, use a normal ‘sweet’ orange instead.
* 115 G Butter softened
* 3 Eggs
* 170 G Caster sugar
* 1 Seville orange grated zest and juice
* 1 Lemon grated zest and juice
1 Preheat the oven to fan 180°C/gas 5. Lightly oil an 18cm/7in cake tin. Line the base with baking parchment.
2 In a large bowl. beat the butter, caster sugar and citrus zests together vigorously until pale and fluffy. Using a
metal spoon, fold in one-third of the eggs. followed by one-third of the flour. Repeat until all the eggs and flour are incorporated. then fold in 2 tablespoons Seville orange juice and 2 tablespoons lemon juice, and spoon the mixture into the prepared cake tin. Level the surface and bake for about 35 minutes or until the cake springs back when lightly pressed and a skewer inserted into :the cake comes out clean.
3 Remove the cake from the oven and place on a wire rack. Quickly mix the remaining citrus juice with the granulated sugar and pour evenly over the piping-hot surface of the cake recipe. Don't mix the citrus juice and granulated sugar until you've taken the cake out of the oven. Otherwise, the sugar will dissolve and you won't get a lovely crunch.
4 Leave until cool enough to handle, then remove the Cake from its tin and leave to cool on a wire rack. When cold, peel off the baking paper.