Monday, 29 January 2018


Hello, it's been a while.  I've had a break from blogging but now I'm back and kicking off with this delicately spiced drizzle loaf.  I have to admit that the inspiration came from a slice of cake that I had in the John Lewis Cafe, I loved it and savoured every mouthful trying to distinguish each individual flavour.  It was like the palate test on Master Chef. Anyhow, after a couple of not quite rights I got it and now I'm sharing it with you.  The drizzle makes the sponge extremely moist and the almonds add texture whilst the orange flower water gives it a fragrant turkish delight quality.

The cake in the picture was mostly eaten when it was still warm with a bonus glug of cream and was like a sponge pudding but it was just as exquisite finished off a few hours later cold.  Let me know if yours lasted long enough to taste cold.

You can leave the cake with just the drizzle but I've added chopped pistachios, freeze dried raspberries - available in most supermarkets and dried marigold petals - bought on line and usually used in herbal teas.  I think they really add to its spice trail taste.

170g Butter/Margarine
170g Sugar
150g Self Raising Flour
50g Ground Almonds
1tsp Baking Powder
Zest of 1 Orange
1tsp Ground Cardamom
1tbsp Orange Flower Water
1tbsp Milk
3 Eggs

Juice of 1 Orange
30g Sugar
1 tbsp Orange Flower Water

It's as you'd expect and pretty straight forward.  Cream together the butter and sugar till it's light and fluffy.  Now add the remaining ingredients and mix well to combine.  Pour the mix into a lined 2lb loaf tin and level out the surface.  Bake in a preheated oven at 160C fan for 40-50 minutes till cooked, firm to touch and a skewer comes out clean.

While it's baking make the drizzle. Stir the sugar into the orange juice with the orange flower water.  Once the cake is cooked, spoon the drizzle over the loaf while it is still hot, this helps it soak in better then add any decoration you decide on.