I first tried this cake when a colleagues daughter made it and she brought it in. I instantly fell in ♥, usually I use lemons in my cakes or desserts and don’t use oranges but after making this cake I’ve realised I’ve been neglecting the poor oranges :( and I should be using oranges more which I’ve started doing. She gave me the recipe and I was so eager to try it as I wanted my family to feel the love too. I thought for my first recipe blog I would try make this cake, unfortunately the photographs are not brilliant so I’ve been debating whether to put this recipe up or not but when I make it again I will take better photographs.
When I made this cake I don’t know what happened to me I forgot to line the cake tin…how could I?…how very unbakerish of me? hmm well everyone has their cake up and down days don’t they?…unfortunately there had been a bit of cake issues that had occurred eeeekkkkkkkk anyway people don’t worry the cake still tasted very nice and my family was pleased with the outcome they really liked the cake so I was happy :).
So as you might have thought the second time I made the cake the week after lol I did learn from my mistake and lined the cake tin :)…my dad felt the cake needed more orange zest so I added more and also extra orange flavour I added more orange juice to the orange syrup.
- 140g – soft butter
- 200g – self-raising flour
- 11⁄2 tsp – baking powder
- 200g – golden caster sugar
- 3 large eggs
- 6 tbsp milk
- 1 zest - orange
- *Juice of 1 oranges
- 50 grms – caster sugar
- *80 grms – dark chocolate
- 1. Heat oven to 175°C/fan 160C/gas 4. Butter and line the base of a 1.2-litre loaf tin. Put all the cake ingredients into a bowl and beat with a hand whisk or wooden spoon for 3-5 mins, until light and fluffy. Spoon the mix into the tin and level the top.
- 2. Bake for 40-50 mins, until golden brown and firm to the touch. Meanwhile, heat the orange juice and sugar gently in a small pan, stirring until dissolved. When the cake is cooked, remove it from the oven and spoon over the orange mix. Leave to cool in the tin, then remove and cool completely on a wire rack.
- 3. Break up the chocolate and melt over a pan of simmering water. Drizzle over the cake and leave to set.
- In the recipe I changed the amount of zest I used and juiced 2 oranges instead of 3 tablespoons. I also used more chocolate to cover the cake.