For me, the winner of GBBO Week 1’s show-stopper challenge was Nancy with her Jaffa Orange cakes. My recipe is similar – it is an orange drizzle cake. Everyone is familiar with the lemon drizzle cake (now ubiquitous in supermarkets and tea rooms everywhere – yawn!) but the orange drizzle cake is less common, which is a pity because it is delicious. My recipe also cocks a snook at Paul Hollywood’s disdain for soggy bottoms. The whole point of my recipe is to create a soggy bottom (well, a soggy centre anyway). The orange drizzle cake works as both a cake and a pudding – perfect to close out a winter dinner party with the addition of some alcohol and double cream.
Cake (baked in a 2 lb loaf tin)
Margarine – 6 oz/170 gms
Caster sugar – 6 oz/170 gms
Self-raising flour – 6 oz/170 gms
Milk – 2 tablespoons/28 ml
Rind of 2 oranges (no pith)
The juice of 2 oranges
Sugar – 4 oz/114 gms
Cointreau – 1 sherry-glass full (optional, but this turns the cake from a teatime treat to a dinner party dessert).
Plain chocolate – 4 oz/114 gms
Butter – ½ oz/14 gms
Cream the margarine with the sugar until light and fluffy. Beat in the eggs a little at a time. Fold in the flour. Add the milk and the grated orange rind. Bake for 1 hour at gas mark 4 (190°C / 375°F).
While the cake is baking make the syrup by dissolving the sugar in the orange juice.
When the cake is ready, take it out of the oven and place on a wire rack to cool. When it is nearly cool make slits across the top of the cake. Place a plate under the wire rack (as shown in the photograph below) to catch any syrup overflow. Drizzle the syrup over the cake and leave to soak in. If there is syrup that has dripped into the plate, drizzle this over the cake. Keep drizzling until all the syrup has soaked into the cake. Yes, this makes quite a soggy cake but it is amazing how much syrup is taken up by the sponge.
When the cake is cold, make the icing by melting the chocolate and butter together. Pour the melted dark chocolate over the cake and spread quickly with a palette knife so that the icing runs down the sides of the cake. The icing should be quite thick and glossy. Put the iced cake somewhere cool so the chocolate icing sets. The dark chocolate icing looks great but, if you want to add more decoration, I recommend adding some crystallised orange slices arranged in a nice pattern on top of the chocolate icing. Mrs Beeton’s Jam-making and Preserves has some lovely recipes for crystallised fruits, including oranges.
Make a cup of tea, sit down and anticipate that first slice of gooey orangey chocolatey cake. I recommend using a cake fork to eat it with – the cake is quite difficult to pick up as it should have a soggy bottom!