Orzo Coffee & Lemon Drizzle Cake

This is a very refreshing cake for the summer as the aroma of orzo coffee perfectly complement the tangy lemon!

Try the recipe yourself !

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• 225g softened butter
• 225g caster sugar
• lemons , 3 zested and 2 Juiced
• 4 medium eggs , lightly whisked
• 250g self-raising flour
• 1 tsp baking powder
• 50g ground almonds
• icing sugar
• 5 tsp of orzo coffee Pronto
• 2 tbsp of orzo coffee originale

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There is a bit of preparation at the beginning.Heat the oven to 180C/fan 160C/gas 4.  
Prepare the ground roasted barley by adding a small quantity of hot water, just enough to cover it. Leave it to soak and add a bit more water, if it gets absorbed.
Zest 3 lemons and juice one of them.

Beat the butter and caster sugar in a bowl using an electric whisk until it becomes pale and creamy. Add the eggs and mix all together until consistent.  

Add the lemon zest and orzo coffee pronto and beat again all the ingredients well together. Finally sift together the flour, baking powder and ground orzo coffee (previously left to soak)  and fold into the cake mixture using a large spatula.  

Time to spoon in the cake tin. I chose a small heart shaped one and made also some little cupcakes with the same mixture, but you can use any cake tin.

Bake the cake for 1 hour or until you can insert a skewer in the cake and it comes out dry. 
Once cooked, place the tin on a wire rack and let the cake cool. 
You can prepare your topping in the meantime. 
Use the juice of one lemon and add enough icing sugar to make a runny icing and drizzle it over the cake. 

Your cake is ready to serve and enjoy with a freshly brewed barley coffee!