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Recipe by Mary Cadogan

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1. Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 1.2-litre loaf tin. Put all the cake ingredients into a bowl and beat with a hand whisk or wooden spoon for 3-5 mins, until light and fluffy. Spoon the mix into the tin and level the top.
2. Bake for 40-50 mins, until golden brown and firm to the touch. Meanwhile, heat the orange juice and sugar gently in a small pan, stirring until dissolved. When the cake is cooked, remove it from the oven and spoon over the orange mix. Leave to cool in the tin, then remove and cool completely on a wire rack.
3. Break up the chocolate and melt over a pan of simmering water or in the microwave on Medium for 1-2 mins. Drizzle over the cake and leave to set.

Per slice

410 kcalories, protein 6g, carbohydrate 57g, fat 19 g, saturated fat 11g, fibre 1g, sugar 37g, salt 0.88 g

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Ingredients

• 140g butter , softened
• 200g self-raising flour
• 11⁄2 tsp baking powder
• 200g golden caster sugar
• 3 large eggs
• 6 tbsp milk
• finely grated zest 1 large orange

TO FINISH

• 3 tbsp orange juice
• 50g golden caster sugar
• 50g dark chocolate

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Difficulty and servings

Cuts into 8-10 slices

Preparation and cooking times

Prep 20 mins

Cook 55 mins

Ingredients

• 140g butter , softened
• 200g self-raising flour
• 11⁄2 tsp baking powder
• 200g golden caster sugar
• 3 large eggs
• 6 tbsp milk
• finely grated zest 1 large orange

TO FINISH

• 3 tbsp orange juice
• 50g golden caster sugar
• 50g dark chocolate

Per slice

410 kcalories, protein 6g, carbohydrate 57g, fat 19 g, saturated fat 11g, fibre 1g, sugar 37g, salt 0.88 g

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