{Jaffa Cake}

The last time I made this chocolate orange extravaganza of a cake I doubled it, I made one for my mum in law who was arriving on a plane from NZ for a month of love and attention from us. The other was for our neighbours to say thank you for babysitting a double phil+ted pushchair, 6 eames dining chairs in very bad repair and a couple of TVs that no longer worked but which Jay could not part with in order for her to have somewhere to sleep that did not resemble a tip shop.  Jay has trouble parting with old shoes so its no surprise that he clings to crappy old things but lets just say I dealt with said TVs using said pushchair getting them to the kerb just in time for hard rubbish collection.

...the cake
140g butter, softened
200g self raising flour
1 1/2 tsp baking powder
200g caster sugar
3 large eggs, lightly whisked
6 tbsp milk
finely grated zest of 2 oranges

...to finish
3 tbsp orange juice
50g caster sugar
100g 70% dark chocolate, melted

Preheat oven to 180. Grease and line a large loaf tin (or 22cm round tin). 

Put all the cake ingredients into the bowl of a mixer and beat for 3-5 minutes, until combined. Spoon the mix into the tin and level the top.

Bake for 40-50 minutes, 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, poke a dozen times with a skewer and spoon over the orange syrup. Leave to cool in the tin for 15 minutes, then remove and cool completely on a wire rack.

Break up the chocolate and melt over a pan of simmering water or in the microwave. Drizzle over the cooled cake and leave to set.