This is one of my favourite stand-by recipes, it’s really easy to make and always delicious!
There’s a bit of a disaster story with this, however.
So, last weekend I went to a singing weekend. Every year I bring a cake. This year, I decided to make this one:
Yup. Doesn’t it look pretty amazing? Sorry. But usually I mess up on cakes, this cake, I didn’t. There was orange drizzle. Rich chocolate icing.
So I put it in a box, clearly labelled “this way up” with arrows pointing in the right direction. I put it on a shelf in the back room.
And the next day, it was upside down.
I don’t know who, I don’t know why. But they missed out on some good cake thanks to their ignorance, as it was virtually crumbs and icingy mush after. At least it was still a bit edible.
So of course, I took it home. Not presentable to anyone else. Ahem. I got to eat a bit more of it than I would have originally thought. On the bright side, my sister got some too 🙂
Also: I am going to Scotland for ten days for a nature camp! I will be camping all week (fingers crossed for the weather to continue) and hopefully it will be awesome. But no posts for ten days! I’m leaving tomorrow. Can’t wait!
Ingredients:
120g butter substitute, I use Pure
120g caster sugar
120g gluten free self raising flour, I use Doves Farm
2 eggs
1 orange
20g icing sugar
for the icing… Just make your usual chocolate buttercream, dairy free or not.
Preheat the oven to 190c
Mix together the butter and the sugar until creamy
Beat the eggs and then mix them in
Zest the orange and juice half of it into the bowl, mix into the egg/butter/sugar
Sift the flour into the bowl, mix.
Put it in a cake tin and bake for 20 minutes, or until golden brown on top.
Mix the other half of the orange with the icing sugar, and when the cake is baked, stab the cake with a fork a few times and drizzle the drizzle all over it 🙂
Ice as needed, chocolate icing tastes amazing on this!
Enjoy!