This week I had lots of oranges spare so had a look through my notebook to see what ideas I had to use up some of them. This is a cake I had wanted to make for a while so I decided today was the day!!!!
I have based this bake on my youngest sons favourite dark chocolate and orange biscuits and is an adaptation of my Lemon Drizzle Traybake recipe.
You can't really go wrong with orange and dark chocolate as the flavours work so well together.
It is a delicious orange drizzle cake which is a lovely light sponge topped with a warm orange sugar drizzle.
Then it is topped with a really quick and easy chocolate icing and a sprinkling of candied orange peel.
It is perfect as an afternoon tea treat or a quick bake when you have friends to visit.
To start preheat the oven to 180 degrees centigrade (160 fan) or gas mark 4. Then line a 9 x 9 (23 x 23 cm) cake tin. Like this one available on Amazon with baking parchment
Put the butter, caster sugar, SR flour, eggs and zest of the orange into the bowl of a stand mixer.
Mix on a medium speed until the ingredients are creamy and fully combined.
Put the mixture into the prepared tin and level with a small pallet knife. Like this one available on Amazon
Bake for 35-40 minutes or until a cake tester comes out clean.
While the cake is baking add the orange and lemon juice to the sugar and mix in a small bowl and warm in a small pan or in the microwave to melt the sugar.
When the cake is baked brush the orange and sugar syrup over the top of the cake.
Leave to cool completely before icing.
To make the chocolate topping: In a pan melt the butter and cocoa powder.
Then add the milk and stir for a minute.
Remove from the heat and add the icing sugar.
Beat until smooth and thickened.
Leave to cool then spread the icing on top of the cake with a spatula.
Sprinkle the orange peel evenly over the icing.
Leave to set before cutting.
Jaffa Drizzle Traybake
Sarah's servings: 12
Sarah's skill: Easy
Baking time: 35-40 minutes
Ingredients:
250g Unsalted butter or baking margarine
250g Caster Sugar
290g Self Raising Flour
4 Large eggs
Zest of 1 Orange
Drizzle Topping:
Juice of 1 Orange
85g Granulated sugar
Chocolate topping:
45g Unsalted butter
25g Cocoa powder
2 Tbsp Milk
175g Sieved icing sugar
2 Tbsp Chopped candied orange peel for decoration.
Method:
Pre-heat the oven to 180 degrees centigrade (160 fan) or gas mark 4.
Then line a 9 x 9 (23 x 23 cm) cake tin.
Put the butter, caster sugar, self raising flour, eggs and zest of the orange into the bowl of a stand mixer.
Mix on a medium speed until the ingredients are creamy and fully combined.
Put the mixture into the prepared tin and level with a small pallet knife.
Bake for 35-40 minutes or until a cake tester comes out clean.
While the cake is baking add the orange juice to the sugar and mix in a small bowl and warm in a small pan or in the microwave to melt the sugar.
When the cake is baked brush the orange and sugar syrup over the top of the cake and leave to cool completely before icing.
To make the chocolate topping: In a pan melt the butter and cocoa powder.
Then add the milk and stir for a minute.
Remove from the heat and add the icing sugar and beat until smooth and thickened.
Leave to cool then spread the icing on top of the cake with a spatula.
Sprinkle the candied orange peel evenly over the icing.
Leave to set before cutting.
Equipment Used
Sarah’s extra slice…….
I always brush the sugar drizzle on the top as it gives a more even covering than just spooning it over the top.
This cake freezes really well before icing.
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