Easy cake of the week recipe coming up.
Yes, it’s not much of a looker but you should know by now that that’s not me. I’m not into dicking around with food, trying to get the best light or make it look restaurant-quality. I am a home-baker, not a pro-cook, pro-photographer or pro-blogger.
I just like to cook and eat and can’t be doing with a lot of faff. So there.
This is a Nigella Lawson recipe and it’s pretty damn fine. Really quick and easy to knock up and pretty foolproof. It’s also great for putting in children’s lunchboxes. (I give my kids cake for lunch…yes, I am one of those parents) .
If you like chocolate, orange and cake, then you’ll like this. It’s also in my favourite cake form – LOAF.
God bless the loaf cake!
Chocolate Orange Loaf Cake
150g soft unsalted butter, plus extra for greasing
2 x 15ml tbsp golden syrup
175g dark muscovado sugar
150g plain flour
1/2 tsp bicarbonate of soda
25g cocoa powder, sifted
zest of 2 oranges
juice of 1 orange
Preheat the oven to 170C//gas mark 3 and line your loaf tin with baking parchment (or I use a loaf-tin liner available to buy from Lakeland).
Beat the softened butter with the syrup and the sugar until you have a fairly smooth cream – it will still be a bit gritty.
Mix the flour, bicarbonate of soda and cocoa powder together, and beat 1 tbsp of the dry ingredients into the butter/sugar mixture before beating in 1 egg.
Add another 2-3 spoonfuls of the dry ingredients before beating in the second egg. Carry on beating in the remaining dry ingredients and then the orange zest and juice.
Pour into the prepared tin and bake for 45 minutes, checking 5 minutes before and be prepared to keep it in the oven 5 minutes longer if necessary.
Leave to cool a little in the tin on a wire rack, then turn out and leave on the rack to cool.
Nigella says that this cake can be frozen for 3 months if you wrap tightly in a double layer of cling film and cover in a layer of foil but quite frankly, who cooks cake and then doesn’t eat it immediately?