Chocolate and orange, one of
my favourite flavour combinations. This cake is quite similar to the Lemon Drizzle but replacing the lemon for orange and adding some cocoa powder you have a delicious chocolate cake. I have been making this cake for years - sometimes I leave out the orange zest, slice the finished cake in half lengthways and sandwich together with chocolate buttercream - yum!
As there is one less egg and less flour this cake does come out slightly smaller than the Lemon Drizzle - so don't panic that it hasn't risen as much when it comes out the oven!
Ingredients:
175g margarine, softened
175g caster sugar
2 large eggs
4 tbsp milk
zest of 1 orange
125g self raising flour
3 tbsp cocoa powder
(the only thing missing from the picture is the milk!)
Method:
Preheat the oven to 180c/Fan
160c/GasMark4
Line a 2lb loaf tin with a
loaf tin liner (I use Lakeland)
Place the margarine and sugar
in a large bowl.
Cream with an electric whisk until light and creamy.
Add the eggs one at a time beating well between each one.
Add the orange zest and milk, beat again.
Sift in the self raising
flour and cocoa powder.
Fold in until all combined.
Spoon into the tin and cook
for about 55 minutes.
Check the cake is cooked - when
an inserted skewer comes out clean - if it doesn't pop the cake back in the
oven for another 5 minutes - then check again - repeat as necessary.
Leave to cool in the tin.
This is a lovely cake to
share with friends.
Thanks for visiting, if you make this cake, tweet me a picture - I would love to see it.
Bakebakegirl.
Todays top three random Ipod
songs:
1. Mr Medicine - Eliza Doolittle
2. Sister Psychic - Smash Mouth
3. She Said - Plan B
When I left home the first baking tin I bought was a 2lb loaf tin. I'm still using the same one and this is probably the baking tin I use the most. Having thought about setting up a blog for a while I decided to make my first few Monday Bake posts about loaf cakes.
Ingredients:
175g margarine, softened
175g caster sugar
3 large eggs
2 tbsp milk
1 tsp vanilla extract
225g self raising flour - sifted
zest of 1 lemon
juice of 1 lemon
50g caster sugar
Method:
Preheat the oven to 180c/Fan 160c/GasMark4
Line a 2lb loaf tin with a loaf tin liner (I use Lakeland)
Place the margarine and sugar in a large bowl.
Cream the margarine and sugar with an electric whisk until light and creamy.
Add the eggs one at a time beating well between each one.
Add the lemon zest, milk and vanilla extract and beat again.
Fold in the flour.
Spoon into the tin and cook for about 55 minutes.
As soon as the cake goes in the oven mix the lemon juice and sugar in a small jug.
Leave near the oven stirring every so often to dissolve the sugar.
When the cake is cooked (when an inserted skewer comes out clean - if it doesn't pop
the cake back in the oven for another 5 minutes - then check again - repeat as necessary)
Leave it in the tin and immediately prick the cake with a skewer several times and spoon
over the drizzle.
Leave to cool in the tin.
Slice and enjoy!
Thanks for visiting, hope to see you back here soon.
Bakebakegirl.
Todays top three random Ipod songs:
1. Gotye - Somebody I Used To Know
2. Del Amitri - Nothing Ever Happens
3. The Beloved - The Sun Rising
