Several years ago I made some *French Toast Sticks* using Rice bubbles and they were fabulous. These were a real favourite of ours. They were delicious...
Thursday, 23 September 2010
I was finishing off Sally's Lemon Butter Cake when it occurred to me, if it tasted so good and had such a lovely texture, it might make a rather nice chocolate cake. Then the next wave of an idea hit me. Why not orange as well? Nothing for it. I grabbed my wooden spoon so to speak and off I went. I love messing around and experimenting in the kitchen but things don't always work out. I tell myself it's a learning curve. I didn't need to worry this time. The marriage of chocolate and orange was sheer ambrosia. The texture of the cake was light but moist. Intensely chocolatey. Perfect. I know I know, self praise is no recommendation but my resident eating machine agreed completely and as he is my fiercest critic who was I to argue. I hope you'll try it. I think you'll find it worth the short time it takes to throw this cake together.
Chocolate Orange Cake
250g /9 oz Butter or Margarine
250g /9oz Dark brown sugar
200g /7oz S.R Flour plus 1 teaspoon of baking powder or plain flour with 2 teaspoons of baking powder (sifted)
50 g / 2oz cocoa powder
3 Eggs (beaten)
2 large tablespoons marmalade
Rind of two oranges and juice of one
2-3 tablespoons orange juice
2oz icing sugar
A few squares of chocolate melted with a little oil or butter (optional)
Pre Heat your oven to 180.C/160.C Fan/400.F/Gas 6
Grease and line a shallow baking tray 24 cms x 33 cms/ 13 inches x 9 1/2 inches.
Leave an over hang lengthwise of your lining paper so the cake can be removed from the tin easily.
Melt butter and marmalade in microwave on 50% power or in a large saucepan on the hob.
Stir in sugar, then the flour and cocoa powder, add the eggs, orange zest and juice from the oranges (reserving about three tablespoons of juice for drizzle icing.) stirring well. A whisk is good.
Pour into your prepared tin and bake for approx 20 - 30 minutes until the cake is springy to touch.
Leave in the tin until cold before removing
Sieve the icing sugar and mix with the juice giving a fairly runny icing.
Drizzle over the cake
Melt the chocolate and oil if using and drizzle over.
Cut into squares/fingers
Thank you Sally for setting of this chain of events. x