Wednesday, February 14, 2007

Orange Drizzle Cake

Orange Drizzle Cake
2 Oranges,
6oz butter,
6oz sugar,
6oz S.R flour,
3 eggs
4oz sugar,
4oz chocolate,
1oz butter
Cream, butter and sugar until soft,
fold in flour,
add beaten eggs one at a time until cake is a soft, dropping consistency.
Stir in zest from both oranges.
Put into a lined 1lb loaf tin.
Bake at 180 degrees C, gas mark 4 for one hour.
Leave to cool in the tin.
Make a syrup from the juice of the two oranges and 4oz sugar by simmering in a pan until sugar is dissolved.
Leave the cake in the tin, and puncture holes all over it with a cocktail stick.
Gradually pour the syrup over so it soaks the cake evenly.
Melt chocolate and butter together, spread over the top of cake.
Leave to set, then peel off lining paper and serve.

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