Orange Drizzle Bars

I finally got to bake this weekend.  It’s been a crazy four weeks in my life and unfortunately, something had to give.   I almost forgot what the kitchen looked like (insert pout here)!

With many recipes on deck to try, I decided to go for a lemon drizzle bar with a small change–insert orange in place of lemon.  The results are terrific!  Try grapefruit, lime or your favorite citrus.


2 eggs
generous 3/4 c. baker’s sugar
2/3 c. butter
finely grated rind of 1 medium orange
1 1/2 c. all-purpose flour
1/2 c. milk
1 1/4 c. 10x sugar, plus additional for dusting
1/4 c. fresh orange juice

Preheat oven to 350.  Grease a 7-inch square cake pan and dust with flour.

Put eggs, sugar and butter in a bowl and beat until smooth and fluffy.  Stir in the rind, then fold in the flour lightly and evenly.  Stir in the milk, mixing evenly, then spoon into the prepared cake pan.

Bake for 45-50 minutes until golden brown and firm to the touch.  Remove and stand the pan on a cooling rack.

While cooling, make the syrup by heating gently together the 10x sugar and orange juice.  Stirring gently until sugar dissolves.  Do not boil.

Prick the warm cake all over with a fork and spook the hot syrup evenly over the top, letting it be absorbed.  Take your time with this step.  Cool completely in the pan, then turn out the cake, cutting into pieces.  Dust with 10x sugar before serving.

The orange used for the rind made exactly 1/4 c. orange juice.  Let me know what fruit you use.  Enjoy!


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