Ingredients
175g caster sugar
175g unsalted butter, softened
175g self-raising flour
1tsp baking powder
3 large eggs, beaten
1tbsp fresh orange juice
2tsp finely grated orange rind
1tbsp cocoa powder blended with 2tbsp hot water
For the icing
100g plain chocolate
15g butter
1tbsp golden syrup
Strips of orange rind
For decoration
- Put the sugar, butter, flour, baking powder and eggs in a bowl. Beat with an electric whisk for 3 to 4 mins until pale and creamy. Transfer half the mixture into a second bowl. Into this mixture, fold the orange juice and rind. Fold the cocoa into the first bowl. Spoon the two mixtures randomly into a greased, lined 18 x 25cm (7 x 10in) cake tin. Draw a knife through the mixture to create the marble effect.
- Bake at Gas 4/180°C/350°F for 35 to 40 mins until firm. Remove from the oven and leave to cool in the tin for 5 mins, then turn out and cool completely on a wire rack.
- For the icing, place the chocolate, butter and syrup in a bowl over a pan of simmering water and leave until melted. Remove from the heat, stir until smooth and leave to thicken.