Friday, November 11, 2005
Photo updated in February 2010.
This is a very special birthday cake to a very special person. Unfortunately the birthday person is far-far away, so I have to deliver my cake virtually - but it's the thought that counts, isn't it:)
It's umpteenth time that I make this cake and it's still yummy and tempting. It is a doddle to make, smells divine, and it's really tasty. The recipe is from Nigella's How To Be A Domestic Goddess bible. I've reduced the amount of sugar in the recipe, but otherwise follow it.
A good thing about this cake is, that there are just three items to wash afterwards - the saucepan, wooden spoon and the baking tin..
Store-cupboard Chocolate-Orange Cake
Serves about 8
125 grams of unsalted butter
100 grams of dark chocolate
300 grams of good quality orange marmalade
100 grams of sugar (Nigella uses 150 grams)
a pinch of salt
2 large eggs
150 grams of self-rising flour (or 150 g all-purpose flour and 1.5 tsp baking powder)
Melt the butter slowly in a heavy-bottom saucepan. When it's almost melted, add chocolate pieces, stir and take off the heat. Stir with a wooden spoon, until chocolate has melted.
Add the marmalade, sugar, salt and eggs. Stir thoroughly (it's okay to leave small visible chunks of marmalade in the batter).
Add sifted flour, stir and pour into a buttered and floured 20-22 cm loose bottomed cake tin.
Bake at 180˚C oven for 45-50 minutes, until the cake has set (test with a knife or wooden stick).
Leave to cool in the tin for about 10 minutes, then slide onto a plate.
I usually serve it warm-ish, dusted with icing sugar. But it's also delicious on the day after.