I made this fabulous cake for Rach’s birthday. It comes from Nigella’s ‘How to be a Domestic Goddess’, a book I have been trying out a lot lately, the recipes are all great & usually pretty simple too, I have bookmarked heaps to try out. The theory behind this one is that it can be whipped up in 5 minutes using things you already have in your cupboards or if not then the corner store, this may be a little more true for Brits as I don’t know if every cupboard or corner store in Melbourne stocks marmalade, luckily I had a nice jar of tangelo marmalade sitting in my pantry just begging to be put to use. My cake turned out a little thin as I used a bigger tin than the 20cm specified, no problems other than the thickness & the cooking time didn’t change. The cake is beautifully moist & chewy (in a good way) thanks to the sticky marmalade & of course the flavours are amazing, choc orange always works doesn’t it? Suggested variations are for any jam of your choice, raspberry, apricot, prune puree or I think cherry would work really well here too.
Store Cupboard Chocolate Orange Cake
125g unsalted butter
100g dark chocolate, broken into pieces
300g good, thin cut marmalade
150g caster sugar
pinch of salt
2 large eggs, beaten
150g self raising flour
20cm springform tin, buttered & floured
Preheat the oven to 180c. Put the butter in a heavy bottomed saucepan & put over a low heat to melt. When it’s nearly completely melted, stir in the chocolate. Leave for a moment to begin softening, then take the pan off the heat & stir with a wooden spoon until the butter & chocolate are smooth & melted. Now add the marmalade, sugar, salt & eggs. Stir with your wooden spoon & when it’s all pretty well amalgamated, beat in the flour bit by bit. Put into your prepared tin & bake for about 50 minutes or until a cake tester or skewer comes out clean. Cool in the pan on a rack for 10 minutes before turning out.
You can eat this warm with perhaps some crème fraiche or double cream or even ice cream would go beautifully. It tastes just as good cold.
over the top. Serves 4.
Store Cupboard Chocolate Orange Cake
125g unsalted butter
100g dark chocolate, broken into pieces
300g good, thin cut marmalade
150g caster sugar
pinch of salt
2 large eggs, beaten
150g self raising flour
20cm springform tin, buttered & floured
Preheat the oven to 180c. Put the butter in a heavy bottomed saucepan & put over a low heat to melt. When it’s nearly completely melted, stir in the chocolate. Leave for a moment to begin softening, then take the pan off the heat & stir with a wooden spoon until the butter & chocolate are smooth & melted. Now add the marmalade, sugar, salt & eggs. Stir with your wooden spoon & when it’s all pretty well amalgamated, beat in the flour bit by bit. Put into your prepared tin & bake for about 50 minutes or until a cake tester or skewer comes out clean. Cool in the pan on a rack for 10 minutes before turning out.
You can eat this warm with perhaps some crème fraiche or double cream or even ice cream would go beautifully. It tastes just as good cold.
over the top. Serves 4.
1 comment:
Oh wow, how easy does that sound. I'm a fellow fan of choc orange. Mmmm, off now to see if I have all of these ingredients in my cupboard and yep, I think I do. You wicked lady posting this recipe :-0
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