Chocolate and orange marble cake
Love Jaffa Cakes? This one's for you! Chocolate and orange blend together perfectly in this delicious teatime treat
- 175g (6oz) caster sugar
- 175g (6oz) unsalted butter, softened
- 175g (6oz) self-raising flour
- 1tsp baking powder
- 3 large eggs, beaten
- 1tbsp fresh orange juice
- 2tsp finely grated orange rind
- 1tbsp cocoa powder blended with 2tbsp hot water
For the icing:
- 100g (4oz) plain chocolate
- 15g (½ oz) butter
- 1tbsp golden syrup
- Strips of orange rind, for decoration
Invest in a set of measuring spoons: it's vital that quantities are exact when making this cake.
- Put the sugar, butter, flour, baking powder and eggs in a bowl. Beat with an electric whisk for 3 to 4 mins until pale and creamy.
- Transfer half the mixture into a second bowl. Into this mixture, fold the orange juice and rind. Fold the cocoa into the first bowl.
- Spoon the two mixtures randomly into a greased, lined 18 x 25cm (7 x 10in) cake tin. Draw a knife through the mixture to create the marble effect.
- Bake at 180°C (350°F, gas mark 4) for 35 to 40 mins until firm. Remove from the oven and leave to cool in the tin for 5 mins, then turn out and cool completely on a wire rack.
- For the icing, place the chocolate, butter and syrup in a bowl over a pan of simmering water and leave until melted. Remove from the heat, stir until smooth and leave to thicken.
- Spread over the cake. Cut into 8 slices and decorate with orange rind.
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