Citrus Syrup Sponge Loaf Cake

I made this simple but delicious orange tea cake. The recipe came from the Tea at Fortnum and Mason book. At first, I possibly was a bit intimidated to recreate a Fortnum's quality standard however I was up for the challenge and it was just a tea cake. And if you want a bit of Fortnum's at home this cake is an easy way to achieve that. Lovely when served with tea, of course!    

Fortnum and Mason Citrus Syrup Sponge Loaf Cake

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Serves 10

200g softened unsalted butter, plus extra to grease

200g golden caster sugar, plus 4 tablespoons extra for the syrup

3 large eggs

100g plain flour, sifted

100g self-raising flour, sifted

Zest and juice of 1 orange and 1 lemon

Preheat the oven to 170ºC/325ºF/gas mark 3.

Grease and line a 900g loaf tin with greaseproof paper. i.e.: parchment paper

Beat the butter and 200g sugar in a large bowl using an electric hand whisk. Gradually add the eggs, adding a spoonful of flour if the mixture look like it is about to curdle. 

Fold in the remaining plain flour, all the self-raising flour, the orange and lemon zest and half the juice. Spoon into the prepared tin and bake for 1 hour until a skewer inserted into the centre comes out clean.

Remove the cake from the tin and cool on a wire rack. Put the remaining orange and lemon juice in a pan with the 4 tablespoons of sugar. Heat gently to dissolve the sugar. Drizzle over the cake and leave to soak in. Serve sliced or store in an airtight container for up to five days. 

The citrus syrup makes a wonderful glistening top to the cake. I randomly poked the top of the loaf with a toothpick so that the citrus syrup would sink further into the cake. 

Hope everyone has a good weekend! - JW