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46 ratings

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, salt 0.88 g

'This moist, light cake was quick to make and it turned out beautifully. Next time round I'm going to make it without the chocolate topping.'

Latest comments and suggestions

Results 21-40

• Belkey

  15 May 2008

  Belkey rated and commented on this recipe

  

  Fantastic cake and really quick to throw together.

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• woodland rec

  15 May 2008

  woodland rec commented on this recipe

  how much baking powder

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• Eileen

  15 May 2008

  Eileen commented on this recipe

  For those of you who asked how much baking powder to use, it's 1 1/2 teaspoons (Jan 06 issue of the magazine). It looks like a great recipe so I'm going to make a couple for a cake stall at my local animal charity fair.

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• Lyd

  16 May 2008

  Lyd commented on this recipe

  Just baked this for the whole of my department at work!! was loved by all! Yum!

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• desiree

  17 May 2008

  desiree commented on this recipe

  Still waiting to hear how much baking powder I should use. I am just using 1 teaspoon at the moment.

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• lorraine monro

  17 May 2008

  lorraine monro commented on this recipe

  Can you please let me know how much baking powder to use! I tried just under a teaspoon but would like to know what your suggestion is.

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• Robinson Towers

  18 May 2008

  Robinson Towers commented on this recipe

  Its 1 1/2 tsp's.

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• mary

  21 May 2008

  mary commented on this recipe

  Lovely Cake, I will make it again and again

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• Joanne

  27 May 2008

  Joanne rated and commented on this recipe

  

  FAB! So EASY and tastes divine!!!!

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• Margaret

  31 May 2008

  Margaret commented on this recipe

  Thank you for a delicious cake! My husband loved it and I'm sure it will become a firm favourite. Can't wait to share it with friends and family. I shall definately try using lemons instead as although I have a good lemon cake recipe this one uses less fat.

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• Flick

  14 June 2008

  Flick commented on this recipe

  Try drizzling Green and Black's Maya Gold chocolate over the top

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• Shazomatic

  26 June 2008

  Shazomatic rated and commented on this recipe

  

  This is delicious, I made this ages ago when the magzine was published and have just found this recipe on the site, but having a huge pile of good food mags often means I lose track of where my favourite recipes are (any chance of the torta de chocolat recipe please?). This is a perfect cake for a cup of tea, light tangy and moreish. Might make one again tonight!

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• Nichola King

  29 June 2008

  Nichola King rated and commented on this recipe

  

  This was really easy to do and tasted great. It needed a little bit longer in the oven I found and I spread a chocolate topping all over rather than drizzling

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• Dylan

  08 July 2008

  Dylan commented on this recipe

  Hi thanks for the recipe, but what is the difference between golden caster sugar and regular old sugar?

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• georgina

  14 July 2008

  georgina rated and commented on this recipe

  

  I've made this cake for birthdays, friends and where I work several times, and everybody asks for another slice and the recipe. Make two. I use the zest of two oranges for the cake mixture, and then the juice of both oranges for the finishing drizzle mix; people comment that it's got more of an orange flavour than most orange cakes they've had but it's not overly zingy. Sometimes I melt more chocolate to spread over the top of the cake instead of drizzle. I suppose these preferences lie in whether you want a more rich cake or a lighter tea cake.

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• Stef

  15 July 2008

  Stef commented on this recipe

  Absolutely loved this cake! Easy to make and tasted delicious! Went down very well with work colleagues who have asked when I'll be making it again!

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• montserrat

  27 July 2008

  montserrat commented on this recipe

  I was abit skeptical when it seemed so easy to make.. wow, it was good.. the cake texture was different ie. it's coarser and I was wondering about it.. why it tasted abit like sugee cake.. then realised it's because of the grated orange zest. Yum! The chocolate drizzle really made the cake more special. Will definitely make it again cos they loaves came out just like the picture above! Really impressive and they thought it's difficult to make. Thank you Mary for the receipe!

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• montserrat

  27 July 2008

  montserrat rated and commented on this recipe

  

  Apologies.. forgot to rate it earlier. Am giving it 5 stars!

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• frolo743

  23 August 2008

  frolo743 rated and commented on this recipe

  

  This is SO good! Am thinking I'll add some plain choc chips & a little more orange zest or even some marmalade next time.

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• Kernow Cook

  12 September 2008

  Kernow Cook commented on this recipe

  I found this a really easy and quick cake to make, omitted the chocolate topping as lack of time. It was really refreshing and moist. Will def be making again!

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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, salt 0.88 g

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