As part of our #thriftyorganic challenge, I whipped this up for a quick dessert and served it hot with double cream. While it’s cooking, it makes the whole kitchen smell like Terry’s Chocolate Orange (our Christmas chocolate of choice) and could just as easily be made with clementines or tangerines too. I think it would make a lovely, Christmassy alternative for the Christmas pud haters on Christmas day too!
You will need:
140g salted butter
140g soft brown sugar
140g self raising flour (with some removed)
1 heaped tbsp cocoa powder
1 large orange, zested then squeezed
I made this cake relatively small as it was just for the four of us, but you can make it as large or small as you like. I weighed my two eggs (in the shell) and they weighed 140g, so everything else is measured at 140g. You could use more eggs and increase the other ingredients proportionately and it will work just as well (obviously increase the cocoa 1 tbsp per egg too).
Chocolate and orange cake
Weigh out the self raising flour, then remove 1 heaped tbsp. Add in the heaped tbsp cocoa and mix together.
Mix the eggs with some of the orange juice (not too much or your cake will be a bit runny – 2 or 3 tablespoons should do it) and whisk together with a fork.
Now, to make the cake, cream the butter and the sugar together until light and fluffy.
Spoon about half the flour/cocoa mix into the butter/sugar mix and combine thoroughly.
Add about half the egg/orange juice mixture and mix well.
Then add in the rest of the flour/cocoa mix and mix again.
Finally add the remaining egg/orange mixture and mix again.
This half/half technique stops the mixture curdling, ensuring it keeps the maximum amount of air in it.
Spoon the mixture into a smallish buttered cake tin (mine is a 7″ tin) and bake for around 20 – 25 minutes at 180 C/gas 4 until risen and shiny and a knife inserted into the centre of the cake comes out clean. If in doubt, slightly undercook this cake as it’s extra delicious when it’s very moist.
Dribble with melted chocolate and decorate with a little grating of orange zest. You could even split the cake (or bake two!) and sandwich them together with some orange buttercream. Yum!