This cake is moist – moist is good but, to use the northern vernacular, it can be “claggy”. I would, and do, make extra “drizzle” to serve with a lemon drizzle cake – here's an orange version that is perfect to serve with the Gateau a l'Orange.
Orange Drizzle
200g icing sugar
250ml orange juice – no bits
Put the sugar and orange juice in a small saucepan and heat gently so that the sugar dissolves. Bring to the boil and then reduce the heat and simmer on a low heat for 10 minutes.
Hey presto, a syrupy drizzle to dress your cake and you've turned a cake into a supper or dinner party dessert – serve with a spoonful of clotted cream or vanilla ice cream.
P.s. I've only ever heard the word “claggy” in the North West of the UK. To set the record straight it means “sticky” and apparently is Scandinavian in origin – you live and learn!
Photo guide up next ...
Orange drizzle to go with the cake
This is so easy and delicious - as I said previously it turns a cake into a supper or dinner party dessert.
Here's the drizzle cooling:
and again with the cake
or, if you'd prefer to give your guests a choice, serve the drizzle in small jugs
I've frozen the syrup and it's great.
I served the cake with the drizzle and vanilla ice cream – another perfect freezer dessert of your own making!
Finally, the ice cream ...