Orange and caraway slices with orange blossom glaze

Orange and caraway slices with orange blossom glaze

By
From
Roasting Tray Magic
Makes
12 slices
Cooking time
45 mins
Photographer
Faith Mason

This cake is basic in a way, but the combination of orange and caraway is slightly unusual and the flavour is amazing. The simple orange glaze on top is all it needs.

Ingredients

Quantity Ingredient
200g unsalted butter, softened, plus extra for greasing
160g plain flour
80g spelt flour
1 teaspoon baking powder
generous pinch fine sea salt
180g light brown soft sugar
3 large eggs, lightly beaten
2 oranges, finely grated zested and juiced
2 teaspoons caraway seeds, pounded in a mortar or ground in a spice grinder

For the glaze:

Quantity Ingredient
150g icing sugar, sifted
splash orange blossom water or orange juice
1 orange, finely grated zested
40ml milk

Method

  1. Preheat the oven to 180°C. Butter a 30 x 20 x 5-cm roasting tray and line with baking parchment.
  2. Combine the flours, baking powder and salt together in a bowl.
  3. Beat the butter and sugar together with electric beaters or an electric mixer until fluffy. Gradually beat in the eggs, then the orange zest and caraway seeds.
  4. Stir the butter mixture into the flour mixture, alternating with the orange juice, to make a thickish batter. Scrape into the prepared roasting tray, making it as level as you can, and smooth the top with a spatula. Bake for 20 minutes, or until firm to the touch. Leave in the tray for 5 minutes, then turn out on a wire rack to cool.
  5. Meanwhile, combine all the glaze ingredients in a small bowl. When the cake is completely cold, spread the glaze over the top, leave to set and cut into 12 portions.
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