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!
- Preheat the oven to 170C.
- 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.
- In a bowl add sugar, melted butter and whisk. Then crack the eggs, and add the buttermilk slowly in. Beat the mixture all together.
- 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.
- Spoon the mixture into the prepared tin, spread evenly.
- Bake the cake for 25 minutes until it is well risen.
- Remove from the oven, leaving the cake in the tin until cool.
- Carefully turn the cake of on to the wire rack and peel off the baking sheet.
- To finish, sprinkle Maldon Salt and orange zest on top.
