This cake makes the BEST birthday cake. And it’s a good one for me to make as, incase you hadn’t noticed, I LOVE baking with chocolate! It seems to be making quite a regular appearance in my kitchen. Anyway, I made this cake for my boyfriends birthday last year and his mum, Catherine, liked the cake so much that she asked for the recipe so I thought it was only right to make her one this year for her birthday. After all, everyone needs a cake on their birthday don’t they and I’m only too happy to oblige! Plus it fills your kitchen with a lovely orangey aroma whilst you’re making it so everyone’s a winner.
My Mum gave me this recipe. I think she might have got it from one of the Mums at my primary school but I’m not actually sure. It’s a long standing one anyway as it’s hand written and the ingredients amounts are all given in ounces (eek!) so I’m going to convert it on here for you all, and also for my future reference as I’m sure I’ll be making a few more of these in the future.
If you want to add a little something extra, then i would recommend adding some jaffa cakes to the top. the cake is literally like one big jaffa cake so they make a tasty little addition. Or you could add some sprinkles. Literally anything you like to make it a bit more personal for the recipient.
For the cake
170g caster sugar
3 medium eggs, beaten
170g self raising flour, sifted
2 tablespoons whole milk
finely grated zest of 2 large oranges
For the syrup
114g caster sugar
juice of 2 large oranges
For the topping
114g dark chocolate
14g unsalted butter
Pre-heat your oven to 150°C. Grease and line a loaf tin.
In a bowl, mix together your margarine and sugar. Gradually add the eggs, one at a time to avoid your mixture curdling.
Add the milk and orange rind. Bit of a side note and I know I’ve said it before, but if you don’t have a Microplane then I would strongly suggest buying one as they’re SO SO good for finely grating!
Then fold in the sifted flour. Next, put the mixture in to your lined loaf tin.
Bake in the oven for 55 minutes or until a skewer comes out clean.
Take the cake out of the tin and leave to cool on a wire rack.
While the cake is cooling you can make syrup. For this, you simple mix together the sugar and orange juice.
When the cake has completely cooled, use your skewer to make lots of holes in the top of the cake. Transfer your cake to a shallow container and pour the syrup over the top of the cake. Leave for around 15 minutes so that the cake can absorb the syrup and gain a lovely flavour! After the 15 minutes, you can re-pour your syrup for extra taste. Once you’re happy it’s absorbed enough of the syrup, move to a clean container.
Melt the chocolate and butter together and spread over the top of the cake. It’s easiest to use a palette knife for this so you can avoid any drips going down the sides! I would also advice adding it in blobs like I’ve done as it makes it easier to spread.
Keep in an air tight container, or in the fridge. This cake will keep for 3 days.