125 g (4 oz) butter
3/4 cup caster sugar
grated rind of 1 orange
2 eggs
1 1/2 cups self-raising flour
1/3 cup orange juice
2 tablespoons grated chocolate
2 tablespoons chopped, blanched almonds to decorate
3/4 cup caster sugar
grated rind of 1 orange
2 eggs
1 1/2 cups self-raising flour
1/3 cup orange juice
2 tablespoons grated chocolate
2 tablespoons chopped, blanched almonds to decorate
for the Chocolate glace icing
3/4 cup icing sugar
1 tablespoon cocoa
1 teaspoon butter
1 tablespoon boiling water
1 tablespoon cocoa
1 teaspoon butter
1 tablespoon boiling water
method
1. Beat butter, sugar and orange rind until light and fluffy.
2. Add eggs one at a time, beating well after each addition.
3. Sift flour and fold in alternately with orange juice.
4. Blend in grated chocolate.
5. Turn into a greased and floured baba mould or ring cake tin and bake in a moderate oven 180-190°C (350-375°F) for 45 to 50 minutes or until cake shrinks from sides of tin.
6. Turn out onto a wire rack and cool.
7. Pour icing on top and let it dribble down sides.
8. Sprinkle with chopped almonds.
2. Blend until combined, place over boiling water and stir for 1 minute until icing melts.
3. Do not overheat as icing will go dull when it sets on cake.
2. Add eggs one at a time, beating well after each addition.
3. Sift flour and fold in alternately with orange juice.
4. Blend in grated chocolate.
5. Turn into a greased and floured baba mould or ring cake tin and bake in a moderate oven 180-190°C (350-375°F) for 45 to 50 minutes or until cake shrinks from sides of tin.
6. Turn out onto a wire rack and cool.
7. Pour icing on top and let it dribble down sides.
8. Sprinkle with chopped almonds.
for the Chocolate glace icing
1. Sift icing sugar and cocoa into a heatproof bowl, add butter and pour boiling water onto butter.2. Blend until combined, place over boiling water and stir for 1 minute until icing melts.
3. Do not overheat as icing will go dull when it sets on cake.
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