Chocolate and Orange Drizzle Cake

My Chocolate and Orange Drizzle Cake.

Last Sunday yet again I was asked to bake a Lemon Drizzle Cake. Don’t get me wrong, this is a lovely cake but after two weeks of baking it every other day I’ve decided it was time for something new. I didn’t want to disappoint nor, for safety reasons stray too far from the requested type of cake, so I decided to bake a “off spin” drizzle cake, or in cook-speak take it to the next level. It was my first attempt and I really wasn’t sure how it would turn out but in the end I needn’t have worried as it was quite something if I may say so myself; a bit more moist and sweater than a lemon version but extremely tasty and satisfying.

I present to you the Chocolate and Orange Drizzle Cake.

Chocolate & Orange Drizzle Cake

Ingredients:

For the cake:

  • 3 eggs
  • 150g self-raising flour
  • 150g caster sugar
  • 150g unsalted butter, soften
  • 1tsp baking powder
  • Zest of one large orange
  • 1tbs of fresh squeezed orange juice
  • 2tbs chocolate shavings

For the orange drizzle:

  • 50g granulated sugar
  • Juice of one large juicy orange

The above ingredients will make a cake that fits perfectly in an 8” loaf tin.

Method:

Preheat the oven to 180C fan.

Grease and line your baking tin, or just grease it.

In a large bowl mix together all the dry ingredients being: flour, sugar, chocolate shavings and baking powder; add zest from one large orange, soften butter, eggs and fresh squeezed orange juice – mix all ingredients until smooth.

Pour into your earlier prepared loaf tin.

Bake in the pre-heated oven for 40-45min or until golden brown.

Remove from the oven and allow it to cool for a few minutes.

Prepare your drizzle by mixing the sugar with the orange juice. “Stab” your cake repeatedly with a toothpick and then slowly drizzle it with your mixture allowing it to soak in deep inside the cake.

Let it cool completely.

Cut, serve and enjoy!

Chocolate and Orange Drizzle CakeChocolate & Orange Drizzle CakeMy Chocolate and Orange Drizzle Cake

Happy Baking!
Yum

Quick and Easy Lemon Drizzle Cake

Quick and Easy Lemon Drizzle Cake

Lately we seem to have become obsessed with a Lemon Drizzle Cake. In the last 2 weeks I have baked one seven times 🙂 It was proving very hard to “save” the cake until I could actually take some pictures, but a few days ago I succeeded, so here you go – my Lemon Drizzle Cake recipe.

Ingredients:

1. Quick and Easy Lemon Drizzle Cake

For the cake:

  • 3 eggs
  • 150g self-raising flour
  • 150g caster sugar
  • 150g unsalted butter
  • 1tsp baking powder
  • Zest of one lemon
  • Icing sugar for decoration

For the lemon drizzle:

  • 50g caster sugar
  • Juice of one large lemon

The above ingredients will make a cake that fits perfectly in an 8” loaf tin.

Method:

Preheat the oven to 180C fan.

Grease and line your baking tin, or just grease it if you have problems with making a perfect lining like me 😉

In a large bowl mix together all the dry ingredients being: flour, sugar and baking powder.

2. Quick and Easy Lemon Drizzle Cake

Add the zest from one large lemon. Due to possible wax coating on the lemons nowadays remember to wash it well before grating the zest (I like to keep it in a bowl of hot / boiling water for a few minutes first).

Melt your butter a little, so it is nice and soft (20sec in pulses in a microwave should do the trick).

Add the butter and eggs to your mixing bowl and beat all the ingredients until smooth.

3. Quick and Easy Lemon Drizzle Cake

Pour into your earlier prepared loaf tin.

Bake in the pre-heated oven for 40-45min or until golden brown.

4. Quick and Easy Lemon Drizzle Cake5. Quick and Easy Lemon Drizzle Cake

Remove from the oven and allow it to cool for a few minutes.

6. Quick and Easy Lemon Drizzle Cake

Mix lemon juice with sugar and prepare to drizzle.

I like to remove my cake from the tin before drizzling begins and place it on a cooling rack.

“Stabbing” the cake all over with a little toothpick will help your drizzle to soak deeper into the cake, but it is an optional extra.

Drizzle your cake and allow it to cool…

When totally cool, sprinkle the cake with a little bit of icing sugar, which will give it a nice even finish.

If you want a more crunchy drizzle, use granulated sugar and for even more crunch go with icing sugar.

If you decided to give this cake a try and it is not lemony enough for you, just add a bit of lemon juice inside the cake during the mixing process and it will boost the lemon flavour right up.

Quick & Easy Lemon Drizzle Cake

Happy Baking!

Baking Mad! – Quick and Easy Chocolate Brownies

Baking Mad! – Quick and Easy Chocolate Brownies

Just before the weekend Baking Mad sent me a lovely box of baking goodies… I had no choice but to bake something 🙂

They have an amazing selection of recipes on the website but I wanted to bake some brownies. Months ago I bought myself a “perfect brownie” pan set; it supposes to do it all – bake, slice and serve. I’ve never used it and I really wanted to try it out… so the choice was made – we are going to have some brownies!

I picked something quick and easy as you can’t go wrong with some Chocolate Brownies.

Baking Mad! – Chocolate Brownies

Ingredients:

  • 150g Butter (unsalted)
  • 250g Dark chocolate
  • 175g Unrefined light muscovado sugar (we use Billington’s)
  • 75g Plain white flour
  • 75g Almonds (ground)
  • 3 Eggs large

Method:

Preheat the oven to 170°C (150°C fan, gas mark 3).

Grease and line a cake tin. I actually just greased my one slightly as the box said it should be non-stick, so in the spirit of saving the planet I decided to save some grease proof paper 😉

Baking Mad! -Quick and Easy Chocolate Brownies

Place all of the chocolate into a bowl and add the butter. Set the bowl over a pan of gently simmering water; remember to make sure the water does not touch the bottom of the bowl. Stir gently until melted. Remove the bowl from the pan and cool slightly (we left it off the heat for about 5 minutes).

Beat the sugar into the chocolate mixture using an electric mixer.

Add the eggs one at a time until all combined.

Sift in the flour and beat until the mixture is smooth.

Finally add the almonds and mix well.

Pour the mix into the tin and bake for 30 minutes or until the skewer inserted into the brownie comes out clean.

Remove from the oven and allow it to cool.

Now was the time I was waiting for… time to test my perfect brownie tray… cutting the brownies…

Baking Mad – Quick and Easy Chocolate Brownies

So what do you think? Not perfect but much easier and quicker than doing it with a knife.

Anyways…

… at this point your brownies are ready; make a cuppa and enjoy!

Baking Mad! Quick and Easy Chocolate Brownies

Quick and Easy Chocolate Brownies