Orange Drizzle Tray Bake

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6 Ingredients

125grams sunflower spread
180grams golden caster sugar, save 55g tablespoons
125grams self-raising flour
2 eggs
1 orange, finely grated rind and juice
1 slices crystallized orange and lemon (to decorate)

Nutrition per serving

8% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

A zesty yet moist cake perfect for afternoon tea and little fingers. Easy to make using just 5 ingredients, this is one recipe you can have on repeat.

Method

Step 1 of 5

Line a shallow 18 x 28 cm baking tin with baking paper.

Step 2 of 5

Place the sunflower spread, 125 g sugar, flour, eggs and orange rind in a mixing bowl and beat with an electric mixer until soft and creamy. Spoon the mixture into the tin and spread the surface level.

Step 3 of 5

Bake in a preheated oven, 180°C for 20 minutes until risen and just firm to the touch. Meanwhile, mix together the orange juice and remaining sugar in a bowl. Remove the cake from the oven and drizzle the mixture over the cake.

Step 4 of 5

Cut into 12 fingers or squares and top each with a crystallized orange and lemon slice.

Step 5 of 5

Heat 4 tablespoons shredless marmalade in a small saucepan with 2 tablespoons water until melted and smooth, then bring to the boil. Remove from the heat. Spoon the syrup over 12 ready-made plain fairy cakes and leave to soak for a few minutes. Dust with icing sugar to serve.