Instructions

• Preheat the oven to 180°C (160°C fan). Grease and line an 8 x 21 cm loaf tin.
• Place 225 grams softened butter and 225 grams caster sugar in a mixing bowl or the bowl of a stand mixer. Cream together until pale and fluffy (about 3–5 minutes with a mixer).
• Add the 4 large eggs one at a time, mixing well after each addition and scraping down the bowl as needed so the mixture is evenly combined.
• Stir in the finely grated zest of 1 orange until evenly distributed.
• Sift 225 grams self-raising flour over the wet ingredients. Fold the flour in gently by hand with a spatula until just combined and there are no large streaks of flour—do not overmix.
• Spoon the batter into the prepared loaf tin and smooth the top with a spatula.
• Bake for 45–50 minutes, or until the cake is golden and a skewer inserted into the centre comes out clean. If the top is browning too quickly, cover loosely with foil for the remaining time.
• While the cake bakes (or just before it comes out), mix the juice of 1 orange with 85 grams caster sugar in a small bowl. Stir until the sugar is combined with the juice (some sugar may remain slightly grainy to give a light crunchy top).
• When the cake is still warm, pierce the surface all over with a skewer or knife. Slowly pour the orange-and-sugar drizzle evenly over the cake, allowing it to soak in.
• Allow the cake to cool completely in the tin so the drizzle sets. Once cool, remove from the tin, slice and serve.