Ingredients
Units
Scale
Cake
- 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 of 1 large orange (Zesting too deep into the white pith can make it slightly bitter)
Syrup and Chocolate Topping
- 3 tbsp orange juice
- 50g golden caster sugar
- 50g dark chocolate
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Butter and line a 1.2 litre loaf tin. Don’t skip lining; it really helps with taking it out of the pan later.
- In a large bowl, add 140g softened butter, 200g golden caster sugar, 3 large eggs (room temperature), 200g Self-Raising flour, 1 1/2 tsp baking powder, 6 tbsp milk, and the finely grated zest of 1 large orange.
- Beat everything together for about 3 to 5 minutes until the batter looks pale and fluffy. If it looks slightly split at first, keep going; it usually comes together.
- Spoon the batter into your prepared tin and level the top.
- Give the tin a light tap on the counter to settle it.
- Bake for 40 to 50 minutes, until the loaf is golden and springs back lightly when touched.
- A skewer inserted in the centre should come out clean.
- While the cake bakes, gently heat 3 tbsp orange juice with 50g golden caster sugar in a small pan.
- Stir until the sugar dissolves. Don’t boil it hard, just warm enough to combine.
- Once baked, remove the cake from the oven and while it’s still hot, spoon the orange syrup all over the top.
- Let it soak in slowly. It might seem like a lot, but it gives that lovely moist texture.
- Leave the cake to cool in the tin for about 10 minutes, then lift it out and cool completely on a wire rack.
- Break up 50g dark chocolate and melt it either over a pan of simmering water or in the microwave in short bursts.
- Stir until smooth, then drizzle over the cooled cake.
- Let it set before slicing, if you can wait that long.
Notes
Created, prepared, tried, and tested by Preshana
