This is a lovely cake. I wouldn't call it a moist cake, but it is definitely not dry either. The texture is just nice and soft. I will definitely make this again, only this time I will try adding some instant coffee to the cocoa mixture to make "Mocha and Orange Marble Squares". This lovely recipe is from one of the books on my shelf "brownies and bars" by Liz Franklin. There are many lovely recipes in this book and I am really looking forward to make every one of them!
Chocolate and Orange Marble Squares
(adapted from "brownies & bars" by Liz Franklin)
Preparation time : 1 hour and 10 minutes.
You will need a lightly buttered deep roasting tin or cake tin measuring 20 x 30 cm/8 x 12 inches
250 gm / 9 oz butter
250 gm / 9 oz sugar (I use 180 gm)
4 eggs, beaten
250 gm / 9 oz self-raising flour, sifted
juice and zest of 1 orange (I got 1/3 cup)
3 tbsps cocoa powder
Preheat the oven to 180C / 350F / gas mark 4.
Cream the butter and sugar together until light and fluffy. Add the eggs, a little at a time, stirring in between each addition, until the mixture is smooth and all the eggs are incorporated. Stir in the flour. Add the orange juice and zest. Spoon half of the mixture in dollops randomly over the base of the prepared cake tin.
Add the cocoa powder to the remaining mixture and stir until fully incorporated. Spoon the mixture in between the dollops of the orange mixture. Drag a wooden spoon handle lightly through the mixtures to create a slight swirl effect.
Bake for 30-35 minutes or so, until golden and springy.
Cool in the tin and cut into squares. Store them in an airtight container.