After making a few lemon drizzle cakes and lime cakes in my time, I wanted to adapt the recipe to work for orange. And if you have orange, you of course need something to partner its flavour – that would be the dark chocolate drops then.
- 175gm of caster sugar
- 175gm of self-raising flour
- 175gm of butter
- 100g of dark chocolate drops
- 3 large eggs
- 2 table spoons of caster sugar for the drizzle
- 1 large orange – grate the zest for the cake, and keep the juice for the drizzle.
Pre-heat the oven to 180c (fan-assisted).
Mix the caster sugar and butter.
Mix in the flour and the eggs – add half of each, then mix, then repeat with the remaining flour and eggs. If you add it all at once, you'll get a very lumpy mix. Not good.
Mix in the zest.
Gently fold in the chocolate drops.
Pour into a cake tin, then bake for 50-60 minutes.
The cake's done, you've checked that it's really baked (using a skewer or small knife, and the poke-test)…
To make the drizzle, simply add the orange juice and the 2 tablespoons of caster sugar into a pan, and gently heat until the sugar's dissolved.
While the cake's still warm, pierce the top of the cake in several places, then drizzle the drizzle evenly over the cake.
- Gin and tonic
Here's a photo of the finished cake, showing off its moist innards in graphic close up. (The one in the background is my girlfriend's ginger cake)
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