I posted a picture of this cake on my Instagram Stories last night and had lots of requests for the recipe. I’m not a Recipe Writer but like anyone who bakes a lot, will pick and mix variations of different recipes to come up with one which will suit what I’m looking for!
The benefit of this blog for me is that, I can finally record the exact details of how I made my own version of a particular recipe rather than scribbling notes on Cookery Books or somewhere else that most likely I won’t be able to locate when I need it!
This cake is essentially an Orange Drizzle Cake with a chocolate topping. I think it’s lovely but I’ll let you bakers out there be the judge of that! No doubt if you do make it, you’ll also add your own twist to my recipe 🙂
I haven’t tried it yet but if you would like a stronger orange kick to the cake, you could add half to one teaspoon of Orange Extract!
140g Butter, softened
170g Caster Sugar
3 Medium Eggs
4 Tablspns Milk
200g Self-Raising Flour
1½ Teasps Baking Powder
Zest of 2 Large Oranges (finely grated)
Drizzle & Topping:
Juice of One of the Oranges
30g Caster Sugar
100g Milk Chocolate
- Preheat your oven to 180°C (Fan 160°C), Gas Mark 4
- Line a 2lb Loaf Tin with greaseproof paper or loaf tin liner
- Sieve the flour and baking powder together and set aside
- Cream the butter and sugar together until light and fluffy
- Add in the eggs one at a time mixing well to combine (if you find your mixture curdling slightly then add in a couple of tablespoons of the weighed flour/baking powder)
- Add the milk and mix lightly again before finally adding the flour. Once combined tip in the orange zest from the two oranges and give one final mix to make sure it is evenly distributed before tipping into your prepared tin. Level the mix in the tin and place in the oven.
- Bake for 40 minutes or until golden and a skewer inserted into the centre of the cake comes out clean
- While the cake is baking, put the caster sugar and juice from one of the oranges into a saucepan and heat gently, while mixing, until the sugar has dissolved.
- Remove the cake from the oven and leave in the tin. Perforate all over the top of it using the same skewer you used to test the cake. Pour the orange syrup all over the top and then leave to cool in the tin.
- Once cold, take the cake from the tin, remove the greaseproof paper and place on serving plate. Melt the chocolate in the microwave and drizzle over the cake, allow to set (if you can wait that long!) and serve