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Chocolate orange drizzel cake with clotted cream
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Has anyone ever had this or have a recipe for it. I had it at a friends house about 15 years ago, his mum made it. She comes from the West Country so it could well be a local recipe given the clotted cream. It was absolutely delicious and I still dream of it, it was covered in chocolate and I think once the cake was baked she punctured it with a knitting needle and infused it with orange liqueur!
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warpig1
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warpig1
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For more on marking an answer as the "Best Answer", please visit our FAQ.Line 7� cake tin with greaseproof paper. Cream 6oz butter & 6oz caster sugar. Beat in 3 eggs one at a time.
Fold in 6oz sifted flour & add 2 tbs cold milk with last tbls.of flour. Add grated rind of one orange then bake at 350deg f for 1 hour or until well risen and golden brown.
When nearly cool make slits across top of cake with sharp knife (or puncture with kniting needle) then drizzle the orange syrup or liquer across top so that it soaks into the cake. Cover the cake in melted cake melting chocolate and leave to cool and set.
Mandarin segments as decoration on top are lovely if the cake will be eaten quick, just make sure the icing has pretty much set and the segments aren�t too wet and juicy so it doesn�t go soggy. Try taking some out of a can and popping them on a plate in the fridge for a while with some kitchen towel underneath to soak up excess juice. Glazing them could also help.
For a more chocolatety cake you could always add some cocoa powder to the cake mix or some coffee for an extra kick.
Melted dark chocolate covering would also go nicely with the tart orange.
Fold in 6oz sifted flour & add 2 tbs cold milk with last tbls.of flour. Add grated rind of one orange then bake at 350deg f for 1 hour or until well risen and golden brown.
When nearly cool make slits across top of cake with sharp knife (or puncture with kniting needle) then drizzle the orange syrup or liquer across top so that it soaks into the cake. Cover the cake in melted cake melting chocolate and leave to cool and set.
Mandarin segments as decoration on top are lovely if the cake will be eaten quick, just make sure the icing has pretty much set and the segments aren�t too wet and juicy so it doesn�t go soggy. Try taking some out of a can and popping them on a plate in the fridge for a while with some kitchen towel underneath to soak up excess juice. Glazing them could also help.
For a more chocolatety cake you could always add some cocoa powder to the cake mix or some coffee for an extra kick.
Melted dark chocolate covering would also go nicely with the tart orange.
I thought exactly the same thing as boo,had me licking my lips. but you could look on here.
http://www.epicurious.com
or here.
http://www.cooks.com
p.s ..if you want something really nice try a belguim chocolate creme brulee from sainsburys..............its heaven for us chocoholics
http://www.epicurious.com
or here.
http://www.cooks.com
p.s ..if you want something really nice try a belguim chocolate creme brulee from sainsburys..............its heaven for us chocoholics
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