Tipsy Drizzle Cake
Ingredients
- 6 ounce self-rising. flour
- 1 1/2 tsp baking powder
- 6 ounce soft butter
- 6 ounce castor sugar
- 3 large eggs
- 2 Tbs milk
- finely grated rind of 2 oranges
- 4 ounce castor sugar
- juice of 2 oranges
- 2 tsp Cointreau
- 4 ounce dark chocolate, broken into pieces
- 1/2 ounce butter
Instructions
Grease a 2 lb loaf tin and line with greaseproof paper. Sift the flour and baking powder into a bowl, add the remaining cake ingredients and beat for 2-3 minutes until well mixed. Spoon into prepared loaf tin and bake in a moderate 350 C oven 1 to 1 1/4 hours. Turn onto a wire rack, remove paper and leave to cool. Put the orange juice and sugar into a pan and beat gently until the sugar has dissolved. Add the Cointreau. Make slits diagonally across the top of the cake and slowly pour over the syrup until absorbed. Put the chocolate and butter in a heat-proof bowl and stand over a pan of simmering water and allow to melt, stirring once or twice. Pour over the top of the cake, letting it drip down the sides, then leave to set.