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A twist to the classic lemon drizzle cake. Try with blood oranges for a perky pink sponge.
*Instead of cinnamon and chilli, you could swap it with the finely chopped leaves of 2 rosemary sprigs or ½ tsp ground cardamom seeds. Prep: 20 mins | Cook: 45 mins
A very nice and orangy cake. I loved it very much. I reduced the sugar as I don't like my cakes very sweet. I also made a syrup out of the orange juice and sugar( I used brown sugar instead) on the stove, as sugar dissolves best with heat. Next time I am going to replace some of the flour with ground almond as I think it will be perfect in here. The only thing I didn't like is the clementine segments on top of the cake, I didn't like their texture nor flavour after baking so I'll omit next time and may be replace with almond slice. Perfect served with a dollop of cream fraiche or orange flavoured macarpone cheese and coffee or tea.