For the cake:
- 225g unsalted butter at room temperature
- 225g caster sugar
- 4 eggs
- 225g self-raising flour
- 3 tbsp chopped thyme
- Juice of one orange, zest of 2 oranges
- 4 tbsp pecan nuts, chopped
For the Drizzle
- 100g caster sugar
- Juice of 2 oranges. (use the same oranges as for the cake)
- Handful of thyme
This cake was developed from my Lemon & Rosemary Drizzle Cake, when I had run out of Rosemary in the garden and was thinking of other herbs I could use. The Orange and Thyme work really well together, especially with pecan nuts added in too!
- Preheat the oven to 160degrees/Gas 4 and line a large loaf tin with greaseproof paper.
- Cream together the butter and sugar in a large bowl until pale and fluffy. Add the eggs one at a time, beating each in well before adding the next.
- When all of the eggs are incorporated, sift in the flour and add the pecan nuts, saving some aside to top the cake with.
- Add the chopped thyme to the cake mixture, grate in the zest of 2 large oranges and add the juice.
- Fold all the ingredients together now until fully incorporated. The mixture should be thick and fragrant, not falling off the spoon when lifted.
- Spoon the mixture into the loaf tin and smooth the top with the spoon. Sprinkle on the chopped pecan nuts that you kept aside.
- Place onto a shelf in the centre of the oven and cook for 45-55 minutes, or until a skewer inserted in the centre, comes out clean.
- When the cake is cooking prepare the drizzle. Put the orange juice in a pan and heat very gently with the thyme. Allow to cool. To enhance the flavour of the thyme, this can be done several hours in advance …or even the day before.
- Just before the cake is ready remove the thyme stalks from the orange juice and add the sugar. Remove the cake from the oven and prick the top with a fine skewer or fork and slowly pour over the drizzle. Leave in tin to cool completely.
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