Old World Chocolate Cake
|Butter||6 Ounce (175 Gram)|
|Caster sugar||6 Ounce (175 Gram)|
|Bournville dark chocolate||5 Ounce (150 Gram)|
|Orange||1 Medium, juiced|
|Grated orange rind||1 Teaspoon|
|Rose water||1 Teaspoon|
|Cornflour||2 Ounce (50 Gram)|
|Self raising flour||3 Ounce (75 Gram)|
|Ground almonds||4 Ounce (100 Gram)|
|Icing sugar||4 Ounce (100 Gram)|
|Orange flower water||1 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Apricot jam||4 Tablespoon|
Grease and line 20 cm/8 inch square or 23 cm/ 9 inch round tin.
Cream butter and sugar well.
Melt chocolate gently then stir in juice, orange rind, orange flower and rose water.
Beat in eggs one at a time.
Stir in the chocolate and then blend in the dry ingredients.
Spoon into tin and level the surface.
Bake at l60°C/325°F/Gas Mark 3 for 60-70 minutes and allow to cool 15 minutes before turning out onto rack.
Knead together marzipan ingredients, ensuring you have enough cinnamon to balance the sweetness.
Cut the cold cake in half and brush the cut sides with warmed, sieved apricot jam.
Roll out marzipan and cut to shape using the cake tin.
Leave for a day.