Serves 6
I think I inherited my love of marmalade from my nana. The only thing I love more than marmalade (on toast) for breakfast is baking with marmalade. If you don’t believe me check out my Easy Orange Tea Bread and the yummy Anzac and Marmalade Slice!
Despite my love for marmalade, chocolate orange is a flavour combination that has grown on me with age. When I was a child, jaffa flavours didn’t just not float my boat, they positively sank it! But now that I’m a ‘grown up’ (although I use the term loosely,) I want all the chocolate orange and this cake is no exception.
This is a Nigella inspired recipe, and in the original she uses regular dark chocolate but I think the dark chocolate with orange takes the jaffa-ness to the next level. This cake is marvellously moist and terrifically tangy – it makes a really delicious dessert with some cream or ice cream, but also goes great with a cuppa. I think nana and Paddington would approve!
Are you a fan of all things jaffa? Have you inherited a food love from your family?
Ingredients
125g unsalted butter
100g dark chocolate with orange, broken into pieces
300g good, thin cut marmalade
150g caster sugar
pinch of salt
2 large eggs, beaten
150g self raising flour
How to – Traditional
- Preheat the oven to 180C/160C fan-forced. Grease base and sides and line the base of a 20cm springform tin.
- Melt the butter in a heavy bottomed saucepan on a low heat. When it’s completely melted, stir in the chocolate. Leave for a moment to soften slightly, then take the pan off the heat and stir with a wooden spoon until the butter and chocolate are smooth and completely melted. Allow to cool slightly.
- Add the marmalade, sugar, salt and eggs. Stir with a wooden spoon until combined and then gradually beat in the flour.
- Put into prepared tin and bake for about 50 minutes or until a cake tester or skewer comes out clean.
- Cool in the pan on a rack for 10 minutes before turning out.
- Serve warm with cream or ice cream, or serve cold with a cuppa.
How to – Thermomix
- Preheat the oven to 180C/160C fan-forced. Grease base and sides and line the base of a 20cm springform tin.
- Place the butter and chocolate in TM bowl and melt for 3 minutes at 60C on speed 2. Allow to cool slightly.
- Add the marmalade, sugar, salt and eggs and mix for 10 seconds on speed 4. Scrape down lid and sides.
- Add flour and mix for mix for 5 seconds on speed 4. Scrape down lid and sides of bowl. If necessary, mix again for another 5 seconds on speed 4.
- Put into prepared tin and bake for about 50 minutes or until a cake tester or skewer comes out clean.
- Cool in the pan on a rack for 10 minutes before turning out.
- 6.Serve warm with cream or ice cream, or serve cold with a cuppa.
Other info
Prep and cooking time: 1 hour 20 minutes
TIP! This cake is so delicious it doesn’t need decorating but if you feel the need, you can dust the top with icing sugar or use one of those fancy cake stencils to jazz it up. Don’t forget to make some masking paper handles if you’re using a cake stencil otherwise you’ll stuff up your design!
