Jaffa Drizzle Loaf Cake

I love this cake, and so does everyone else. It's so bloody easy, and impresses the swines who hang around my house. My fondest memory of this cake is when we went for a picnic with my dear friend Anna and her lovely partner Rob. We got the bikes out, attached ourselves, the kids and a picnic to said bikes and rode off along the river. I had the foresight to take a lovely bottle of Chardonnay, and it was an absolute pleasure to sit chatting amongst ourselves whilst slurping wine and scoffing cake. This one is very good for a winter picnic too.

Prep 20 mins Cook 45-55 mins

Cuts into 8-10 slices


Ingredients

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

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

Method

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.