Festive drizzle cake

Try this orangey sparkler for a yummy, scrummy tangerine dream this Christmas 

Pop them in a decorative bowl or stuff them in a stocking, there are few more Christmassy fruits than clementines and tangerines. They can also make a fantastic little festive cake, so why not try this scrumptious recipe. Personally, we prefer to use tangerines for their richer, sweeter flavour. 


  • 250g soft unsalted butter
  • 250g runny honey
  • 250g self-raising flour
  • 200g ground almonds
  • 1 tbsp vanilla bean paste
  • 6 large eggs
  • 4 tangerines
  • 100g icing sugar


  • Grease a two-litre, non-stick bundt tin with butter.
  • Add the softened butter to a food processor with the honey, flour, almonds, vanilla paste, a pinch of sea salt and the eggs. Add the finely grated zest of two tangerines and then mix all the ingredients together until smooth.
  • Pour the mixture into the bundt tin and bake in a preheated oven to 180°Cfor 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave for a few minutes, then turn out on to a wire rack and leave to cool completely.
  • For the all-important drizzle, sift the icing sugar into a bowl and stir in some freshly squeezed tangerine juice to make a thick drizzle. Pour or spoon over the cool cake. Slice and enjoy!