Autumn 2022

Romy Gill’s Orange and Cocoa Cake

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Orange and Cocoa Cake


100g Butter, Melted, Extra to Apply Inside the Cake Tin

50ml Butter Milk

200g Dark Muscovado Sugar

2 Medium Eggs

100g Plain Flour

1 Tsp Baking Powder

3 Tbsp Cocoa Powder

1 Tsp Maldon Salt

2 Tbsp Smooth Peanut Butter

2 Oranges, Juiced

1 Orange Zest


Romy Gill showcases how to create the decadent orange and cocoa cake, a definite show stopper to finish a feast for any occasion! Orange and cocoa are an ‘match-made-in-heaven’ pairing – the cocoa is rich and indulgent, with the fresh, zesty tones of the orange. Bundled together, this creates a pudding that is full of flavours.

Why add peanut butter to the cake mix? Adding a generous spoonful to your mixture actually elevates the flavour into giving a warming, nuttier taste to the cake mixture. Also, this creates the cake to be a little more dense in texture, creating a rich cake to be enjoyed by many!

  1. Preheat the oven to 170C.
  2. Prepare a 20cm baking sheet, spread a little bit of butter inside the tin’s edges, and then place the baking sheet inside the tin. Keep aside.
  3. In a bowl add sugar, melted butter and whisk. Then crack the eggs, and add the buttermilk slowly in. Beat the mixture all together.
  4. Sift the flour, baking powder, cocoa powder, ½ tsp Maldon Salt, peanut butter, juice of the oranges, 1/2tsp orange zest, and then combine properly.
  5. Spoon the mixture into the prepared tin, spread evenly.
  6. Bake the cake for 25 minutes until it is well risen.
  7. Remove from the oven, leaving the cake in the tin until cool.
  8. Carefully turn the cake of on to the wire rack and peel off the baking sheet.
  9. To finish, sprinkle Maldon Salt and orange zest on top.
3.2/5 (15 Reviews)


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