150g soft unsalted butter, plus some for greasing
2 x 15ml tbsp golden syrup
175g dark muscovado sugar
150g plain flour
½ tsp bicarbonate of soda
25g best-quality cocoa powder, sifted
zest 2 oranges and juice of 1
1 x 900g (2lb) loaf tin
Preheat the oven to 170oC/150oC fan oven/gas mark 3 and line your loaf tin with baking parchment or a paper loaf-tin liner.
Beat the already soft butter with the syrup and the sugar until you have a fairly smooth caffé Americano cream, though the sugar will always have a bit of grit about it.
Mix the flour, bicarb and cocoa powder together, and beat into the syrup mixture 1 tbsp of these dry ingredients before beating in 1 egg. Then add another couple of spoonfuls of the dry ingredients before beating in the second egg. Carry on beating in the remaining dry ingredients and then add, still beating, the orange zest and finally, gradually, the juice.
Pour and scrape into the prepared tin and bake for 45 minutes, though check 5 minutes before and be prepared to keep it in the oven 5 minutes longer if need be. Leave to cool a little in the tin on a wire rack, then turn out with care and leave on the rack to cool.