Cuts into 10-12 slices
- 150g soft unsalted butter, plus some for greasing
- dab flavourless vegetable oil, for greasing syrup spoon
- 2 x 15ml tablespoons golden syrup
- 175g dark muscovado sugar
- 150g plain flour
- ½ teaspoon bicarbonate of soda
- 25g best-quality cocoa powder, sifted
- 2 large eggs
- zest of 2 regular oranges and juice of 1
- 1 x 900g (2lb) loaf tin
- Preheat the oven to 170C/gas mark 3 and line your loaf tin with baking parchment or a paper loaf-tin liner.
- Beat the already soft butter with the syrup – if you dab a little oil on your tablespoon measure with a sheet of kitchen roll, the syrup shouldn’t stick to the spoon – and the sugar until you have a fairly smooth caffè Americano cream, though the sugar will always have a bit of grit about it.
- Mix the flour, bicarb and cocoa powder together, and beat into the syrup mixture 1 tablespoonful of these dry ingredients before beating in 1 egg. Then add another couple of spoonfuls of the dry ingredients before beating in the second egg.
- Carry on beating in the remaining dry ingredients and then add, still beating, the orange zest and finally, gradually, the juice. At this stage, the batter may suddenly look dimpled as if slightly curdled. No need to panic!
- Pour and scrape into the prepared tin and bake for 45 minutes, though check
- 5 minutes before and be prepared to keep it in the oven 5 minutes longer if need be. A cake tester won’t come out entirely clean, as the point of this cake, light though it may be, is to have just a hint of inner gunge. Leave to cool a little in its tin on a wire rack, then turn out with care and leave on the rack to cool.
FREEZE NOTE The cake can be frozen, tightly wrapped in double layer of clingfilm and layer of foil, for up to 3 months. Defrost overnight at room temperature.
Read more: http://www.dailymail.co.uk/home/you/article-1335366/Recipe-Chocolate-orange-loaf-cake.html#ixzz17CKXnDvC
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