Monday, 11 February 2013

Jaffa orange drizzle cake

For this month's Stamford Clandestine Cake Club, I made a jaffa orange drizzle cake. I used a fancy new loaf tin too, which amused me with its 'loaf' wording on the side of the cake when baked.

This cake worked really well - it made quite a large loaf, but was moist, light and fluffy, and the tang of orange with the bite of chocolate on the top was delicious.

140g butter, softened
200g self-raising flour
1 1⁄2 tsp baking powder
200g golden caster sugar
3 large eggs
6 tbsp milk
finely grated zest 1 large orange

For finishing:
3 tbsp orange juice
100g golden caster sugar
50g dark chocolate

Heat the oven to 180 (160 fan) - gas mark 4. Prepare your loaf tin.
Cream together the butter and sugar until really fluffy and pale.
Add the eggs, which you've beaten first, a bit at a time - add a little flour to prevent it splitting. Add the zest at this point.
Sieve in the flour and baking powder, then add the milk. I thought 6 tablespoons might be too much but I stuck with it (and it worked).
Bake in the oven for about 45 - 50 minutes.

While the cake is baking, gently heat the orange juice with the sugar until it's all dissolved. As soon as you take the cake out of the oven, spoon the sugary juice over the top of the cake while it's still in the tin. Leave to cool a bit before taking it out.

Once cool, melt the chocolate, and drizzle over the top of the cake.

It's like a lemon drizzle, but better.

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