2 eggs
50 g (2 oz) sugar
65 g (2 1/2 oz) self-raising flour, sieved
approx. 60 ml (4 tbsp) marmalade, sieved
100 g (4 oz) plain chocolate
rind of 1/4 orange, finely grated
10 ml (2 tsp) corn oil
15 ml (1 tbsp) water
50 g (2 oz) sugar
65 g (2 1/2 oz) self-raising flour, sieved
approx. 60 ml (4 tbsp) marmalade, sieved
100 g (4 oz) plain chocolate
rind of 1/4 orange, finely grated
10 ml (2 tsp) corn oil
15 ml (1 tbsp) water
method
1. Whisk the eggs and sugar until thick and creamy; when the whisk is lifted the mixture leaves a trail.
2. If using a hand whisk put the bowl over a pan of hot water, then fold in the flour.
3. Spoon the mixture into 18 well-greased, round-bottomed patty tins.
4. Bake for about 10 minutes at 200°C (400°F) Gas 6 until golden brown. Cool on a wire rack.
5. Spread a little marmalade over each cake.
6. Put the chocolate, orange rind, oil and water into a bowl over a pan of hot water.
7. Stir well until melted. Cool until the chocolate starts to thicken and then spoon over the marmalade. Leave to set.
2. If using a hand whisk put the bowl over a pan of hot water, then fold in the flour.
3. Spoon the mixture into 18 well-greased, round-bottomed patty tins.
4. Bake for about 10 minutes at 200°C (400°F) Gas 6 until golden brown. Cool on a wire rack.
5. Spread a little marmalade over each cake.
6. Put the chocolate, orange rind, oil and water into a bowl over a pan of hot water.
7. Stir well until melted. Cool until the chocolate starts to thicken and then spoon over the marmalade. Leave to set.
serving amount
makes 18
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