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Tipsy Drizzle Cake

Ingredients
For cake
  Self raising flour 6 Ounce
  Baking powder 1 1⁄2 Teaspoon
  Soft margarine 6 Ounce (tub type)
  Castor sugar 6 Ounce
  Eggs 3 Large, beaten
  Milk 2 Tablespoon
  Oranges 2 , rind finely grated
For orange syrup
  Castor sugar 4 Ounce
  Oranges 2 , freshly juiced
  Cointreau 2 Teaspoon
For finishing
  Plain chocolate 4 Ounce, broken into pieces
  Butter 1⁄2 Ounce
Directions

GETTING READY
1) Preheat the oven to 350°F.
2) Grease a 2 pound loaf tin. Line it with greased non-stick parchment paper.

MAKING
3) Into a bowl, sift together flour and baking powder. Add in the margarine, castor sugar, eggs, milk and orange rind. Beat well for about 3 minutes.
4) Transfer the batter to the cake tin. Bake for 1 to 1 1/4 hours.
5) Unmould onto a wire rack. Take the paper lining out and allow the cake to cool down completely.
6) For the orange syrup, in a pan beat orange juice and sugar till the sugar dissolves completely. Add in the cointreau.
7) Take the cake and carefully make diagonal slits across the top. Pour in the orange syrup over the cake and into the slits.
8) To freeze the cake at this stage, wrap in cling film and place in the freezer bag. Keep frozen till ready to use.

SERVING
9) In a heatproof bowl, add chocolate and butter. Place the bowl in a pan of slowly simmering water. Stir a few times till the chcocolate has melted compltely.
10) Pour the chocolate sauce over the cake, allowing it to drizzle down the top.
11) To thaw the frozen cake, set at room temperature for 4 hours.
12) Serve as in steps 9 and 10.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday, Party
Ingredient: 
Orange
Preparation Time: 
10 Minutes
Cook Time: 
75 Minutes
Ready In: 
85 Minutes

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