A lot has happened since the last time I have had time to sit down and blog. The Royal Wedding has come and gone, the Americans have rid the world of Osama Bin Laden, and the UK public have emphatically stated that now is not the time to change the voting system in this country.
Still, I do have many questions that need to be answered before I can truly set my mind to rest.
- Was Princess Euginie poorly advised about her hat for the Royal Wedding? Or does she just have no fashion sence.
- Who was Osama Bin Laden’s interior decorator, and why did he do such a poor job?
- How much money was wasted holding a referendum to change the First-past-the-post voting system that almost every country in the world uses?
- Will Nick Clegg or the Liberal Democrats ever again convince us that his party is different to the rest of the political parties in the UK
- And most importantly; is there a better flavour combination than chocolate and orange?
I suppose in the future, some of these mysteries may be solved, but the question of the classic combination of chocolate and orange may need us to do a lot of experimenting, and a lot of eating to get tot he bottom of. I think this easy to make Chocolate and Orange Marmalade Cake may be a good starting point for the flavour combination conundrum, so crack out your baking equipment and give this yummy cake a try.
Chocolate and Orange Marmalade Cake.
Preparation time: less than 30 minutes.
Cooking time: 45-50 minutes
Skill level: easy
- 125 grams of unsalted butter
- 100 grams of dark chocolate
- 300 grams of good quality orange marmalade
- 100 grams of sugar
- a pinch of salt
- 2 large eggs
- 150 grams of self-rising flour
- Melt the butter in a heavy-bottomed saucepan. When the butter is almost melted add the chocolate, stir and take off the heat. Continue stirring with a wooden spoon until the chocolate has completely melted.
- Add the marmalade, sugar and eggs. Stir thoroughly. (It is OK for small visible chunks of marmalade to remain in the batter.)
- Add the sifted flour, a little at time until it has all been incorporated into the mix.
- Pour the batter into a greased and floured 20-22cm loose bottomed cake tin.
- Bake at 180°C for 45-50 minutes until the cake has set. Test with a wooden stick or knife.
- Leave to cool in the tin for about 10 minutes and then slide the cake onto a plate.
- Notes can be eaten warm, but I iced it and ate it cold the next day and it was delicious.
- Although this cake is delicious it is a very plain-looking cake. I recommend decorating it, or at the very least dusting it with icing sugar before serving.
So simple is this cake to make, that I actually allowed my daughter, Ella, who is seven, do most of the work and it turned out fine!