Revisited Chocolate Orange Drizzle Loaf Cake

This loaf cake evokes fond memories of my dearest friend Jules who sadly passed away a few years ago. This was a recipe we all baked as one of our monthly group events at "Sweet and Simple Bakes", a baking blog Jules and I ran together. I sometimes like to bake her recipes as a way of remembering her and what a fantastic baker she was. This Chocolate Orange Drizzle Loaf Cake is certainly a testament to the amazing cakes Jules baked. The sponge is fluffy, light and very moist, with the chocolate and orange blending together perfectly! If you find the orange/chocolate combo irresistible, then this is a “must” bake!!

Chocolate Orange Drizzle Loaf Cake

Ingredients

For The cake

175g (6 oz) softened butter

175g (6 oz) caster (super fine) sugar

3 large eggs, at room temperature

Finely grated zest of 2 oranges

175g (6 oz) self-raising flour, sifted

2 tbsp milk

For The Orange Syrup

Juice of 1 orange

100g (4 oz) granulated sugar

For The Topping

50g (2 oz) dark chocolate or milk chocolate – your choice

Sprinkles of choice (optional)

You will need a 900g (2 lb) loaf tin – greased with a little butter and lined with greaseproof paper or non-stick baking paper.

Method

Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4.

In a mixing bowl, add the butter and sugar and beat together until light and fluffy in appearance. Add the eggs, one at a time, and beat well until fully incorporated. Add the orange zest, flour and milk and fold in gently with a spatula or large metal spoon. Turn into the prepared tin, smooth the top of the mixture and bake in the oven on middle shelf 35 -45 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tin. When cool make little holes in the cake with a skewer, (this is important for pouring the syrup onto the cake to ensure the syrup soaks in fully.)

For The Orange Syrup

Put the orange juice and granulated sugar into a pan and heat gently until the sugar has dissolved. Bring to the boil and boil for a couple of minutes. Pour over the top of the cake. When all the juice has soaked in, carefully remove the cake from the tin.

For The Topping

Melt the chocolate by placing a heatproof bowl over a saucepan of barely simmering water. Once the chocolate has melted, pour over the top of the cake. Either smooth the top over with a spatula or make a little pattern with the prongs of a fork. Add sprinkles if desired, leave chocolate to set before cutting into the cake.

Sweet and Simple Bakes Monthly Bake ~ Snow-Flecked Brownies

For this month's bake at Sweet and Simple Bakes I chose these absolutely amazing brownies! We had not baked brownies over at Sweet and Simple Bakes and I was so excited to introduce this recipe to our bakers. This is my all time favourite brownie recipe which I make time and time again and one I am sure our bakers will keep making too. These brownies are the essence of decadence, with their gooey chocolate centre, studded with chunks of white chocolate and the final touch, a light dusting of icing sugar for a snowy effect! Perfect for the Christmas season.

Please pop over to Sweet and Simple Bakes (from the 2nd December) to view more brownie entries! If you would like to be part of our monthly bakes, we would be delighted to have you join in and bake with us – everyone is welcome! Visit our site for further details about joining.

Snow-Flecked Brownies

Ingredients

375g best quality dark chocolate

375g unsalted butter at room temperature

1 tablespoon real vanilla extract

6 eggs (large)

350g caster sugar (superfine)

1 teaspoon salt

225g plain flour

250g white chocolate buttons or chips, or white chocolate chopped into chunks (or your own choice of chocolate)

2 tsp icing sugar, for dusting

Tin measuring approx 33cm x 23cm x 5.5cm

Preheat the oven to 180C/Gas 4/350F.

Line the sides and base of a 33 x 23 x 5.5com baking tin with foil or baking parchment.

Melt the butter and dark chocolate together in a large heavy based pan.

In a bowl or wide mouthed large measuring jug, beat the eggs together with the caster sugar and vanilla extract.

Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or choped white chocolate. Beat to combine then scrape and pour the brownie mixture into the prepared tin.

Bake for 25 minutes, You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gungey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.

To serve, cut into squares while still warm and pile up on a large plate, sprinkling with icing sugar pushed with a teaspoon through a small sieve.

Sweet and Simple Bakes Monthly Bake ~ White Chocolate and Orange Cookies

For our monthly bake at Sweet and Simple Bakes I chose White Chocolate and Orange Cookies! Cookies have not featured too much in our monthly bakes, so this month I decided to address that balance with this cookie recipe. Generally cookies are quick and easy to assemble and this recipe is no exception. I’ve baked these cookies before and they were a roaring success, they didn’t last 24hrs in the cookie jar! These cookies are light, crispy, chewy and full of intense orangey chocolate flavour. I challenge you to make them and have them last more than a day! Please pop over to Sweet and Simple Bakes to view more cookie entries! If you would like to be part of our monthly bakes, we would be delighted to have you join in and bake with us – everyone is welcome! Visit our site for further details about joining.

White Chocolate & Orange Cookies

Makes 2 dozen

Ingredients
115g unsalted butter, softened
200g caster sugar (superfine)
1 egg
Grated zest of 1 orange (2 to 3 tsp)
1 tsp vanilla extract
200g plain flour
½ tsp bicarbonate of soda
¼ baking powder
¼ tsp salt
225g white chocolate chips (milk or dark chocolate)

Preheat the oven to 190oC/170oC fan oven/375oF/Gas mark 5.

Beat the butter and sugar. Add the egg, orange zest and vanilla extract.Sift together the dry ingredients.

Stir the dry ingredients and chocolate chips into the butter mixture and combine.

Roll into balls. Use your fingers to flatten onto a non-stick baking sheet 5cm/2in apart. Bake for 8-10 minutes.

Cool for five minutes and transfer to a cooling rack.

When cool, store in an airtight container for up to four to five days.

Sweet and Simple Bakes Monthly Bake ~ St Clement's Drizzle Cake

For our monthly bake at Sweet and Simple Bakes I chose a British favourite, St Clement’s Drizzle Cake. This delectable cake recipe is quick, easy and produces a very light and moist sponge that is bursting with all those wonderful citrusy flavours soaked through, finished with a crunchy sugary top. The perfect refreshing afternoon teatime cake! Please pop over to Sweet and Simple Bakes to view more yummy entries! If you would like to be part of our monthly bakes, we would be delighted to have you join in and bake with us – everyone is welcome! Visit our site for further details about joining.

St Clement’s Drizzle Cake

Ingredients
175g caster sugar
175g softened butter
Grated zest and juice of 1 large lemon
Grated zest and juice of 1 large orange
4 tablespoons milk
2 eggs
175g self-raising flour
3 tablespoons granulated sugar

Preheat the oven to 180oC/fan 160oC/gas 4.

Grease and line the base of 1 large (900g) or 2 small (450g) loaf tins.

Place the caster sugar, butter and zest of the lemon and orange in a bowl and beat together until pale and creamy. Add the milk, and then beat in the eggs, one at a time, with a spoon of flour to prevent the mixture from curdling. Mix in the remaining flour. Spoon into the prepared tin/tins and level the surface flat.

Bake in the oven for about 45 minutes for a large cake or 30 minutes for the smaller cakes until they are golden and a skewer comes out clean when inserted into the centre of the cake.

While the cake is cooking, place the lemon and orange juice in a saucepan, bring to the boil and allow to reduce in quantity to about 3 tablespoons. Leave to cool, and then stir in the granulated sugar so it just starts to dissolve.

As soon as the cake comes out of the oven, prick several times with a skewer, then slowly pour the lemon and orange sugar all over the top, letting it soak into the cake. Leave to cool completely in the tin before turning out and cutting into slices to serve.

Jammy Doughnut Muffins~Sweet and Simple Bake!

I present this month's offering for Sweet and Simple Bakes. I've not done much baking in the last couple of weeks but I didn't want to let down Rosie and all the hard work she's done over the last couple of month's, plus getting back in the kitchen was a pleasant distraction. My family definitely appreciated this return to baking and these muffins were a big hit. They are super easy to make and in the words of my family, "these are the best kind of doughnuts in muffin form"! I will certainly be making them again. Please pop over to Sweet and Simple Bakes to view more yummy entries!

Jammy Doughnut Muffins

Makes 12

Ingredients

275g (10 oz) plain (all-purpose) flour

3 tsp baking powder

Pinch salt

100g (4 oz) caster (superfine) sugar

2 eggs

200ml (7 fl oz) milk

75g (3 oz) unsalted (sweet) butter, melted and cooled

1 tsp vanilla extract

12 tsp strawberry or raspberry jam

For The Toping

100g (4 oz) unsalted (sweet) butter

150g (5 oz) granulated sugar

½ tsp ground cinnamon (optional)

You will need 12 hole muffin tin lined with paper cases.

Method

Preheat the oven to 190°C/375°F/Gas mark 5.

Sift the flour, baking powder and salt into a large mixing bowl, and stir through the sugar. In large jug, lightly beat the eggs then add the milk, cooled butter and vanilla extract and beat together. Pour the wet ingredients into the dry ingredients stir gently until just combined. (Do not over mix, its fine to have a few lumps in the mixture.) Spoon half the muffin mixture into the base of each paper case. Top each muffin with a teaspoon of jam. Now equally between each paper case, top with the remaining muffin mixture. Bake in the preheated oven for 15 – 20 minutes until well risen, golden and firm to the touch.

For The Topping: melt the butter in a saucepan over a low heat. Spread the granulated sugar in a wide, shallow bowl with the cinnamon if using. When the muffins are baked, leave in the tin for 5 minutes. Dip the tops of the muffins in the melted butter and then roll in the sugar. You can serve these muffins warm or cold; however, I do prefer to eat them whilst warm.

Carrot Cake with Cream Cheese Frosting~Sweet and Simple Bake!

I present to you my offering for this month’s Sweet and Simple Bake! I was over the moon when Rosie presented us with my favourite carrot cake recipe. I have baked this amazing carrot cake many times and it never fails me. It is always a big hit with family and friends, attracting many positive comments and exclamations of delight! There are probably hundreds of recipes for carrot cake but personally a good carrot cake recipe is packed with carrots, spice, nuts, raisins and not forgetting the cream cheese frosting (my cream cheese frosting didn't come out as good as other times due to the humid weather). This recipe without doubt delivers all this; the cake is delectable and a carrot cake lover’s dream! Please pop over to Sweet and Simple Bakes to check out more yummy entries.

Carrot Cake with Cream Cheese Frosting

Serves 12

Ingredients

180g (6½ oz) self-raising flour

½ tsp bicarbonate of soda

Pinch of salt

1 tsp ground cinnamon

½ tsp freshly grated nutmeg

½ tsp mixed spice

2 eggs

150 ml (5 fl oz) vegetable or sunflower oil

200g (7 oz) soft light or dark brown sugar

300g (11 oz) grated carrots

100g (4 oz) sultanas

75g (3 oz) walnuts, chopped (optional)

Cream Cheese icing

75g (3 oz) cream cheese

75g (3 oz) softened butter

125g (4½ oz) icing sugar

½ tsp vanilla extract

For Decoration

Sprinkles or walnut halves – optional

You will need a 13cm x 23cm (5 in x 9 in) loaf tin, oil and line the loaf tin with greaseproof paper.

Preheat the oven to 150°C/300°F/Gas mark 2. Sift all the dry ingredients into a bowl and leave aside. Beat the eggs in a large bowl, now add the oil, brown sugar, grated carrot, sultanas and chopped walnuts. Stir in all sifted dry ingredients and bring the mixture together with a wooden spoon. Turn into the prepared tin, smooth the top of the mixture and bake in the oven for 1 – 1¼ hours or until a skewer inserted into the centre comes out clean. Allow to cool in the tin for 10 minutes before turning out on a wire rack to cool completely.

To make The Cream Cheese Frosting:

Beat the cream cheese and butter together in a bowl until combined. Add the vanilla extract, icing sugar and mix to combine. Using a palette knife, spread the frosting evenly over the top of the cooled cake. Add the sprinkles or walnut halves if desired. Served cut into slices.

Chocolate Orange Drizzle Loaf Cake~Sweet and Simple Bake!

I’m late posting my entry for Sweet and Simple Bakes; however I am so glad I managed to find time to bake this cake! This month Rosie presented us with one of her all time favourite cakes, Chocolate Orange Drizzle Loaf Cake! The cake is absolutely amazing and has now entered the top 10 favourite cakes in my home. The sponge is fluffy, light and very moist, with the chocolate and orange blending together perfectly! If you find the orange/chocolate combo irresistible, then this is a “must” bake!! Please pop over to Sweet and Simple Bakes to view more cake entries!

Chocolate Orange Drizzle Loaf Cake

Ingredients

For The cake

175g (6 oz) softened butter

175g (6 oz) caster (super fine) sugar

3 large eggs, at room temperature

Finely grated zest of 2 oranges

175g (6 oz) self-raising flour, sifted

2 tbsp milk

For The Orange Syrup

Juice of 1 orange

100g (4 oz) granulated sugar

For The Topping

50g (2 oz) dark chocolate or milk chocolate – your choice

Sprinkles of choice (optional)

You will need a 900g (2 lb) loaf tin – greased with a little butter and lined with greaseproof paper or non-stick baking paper.

Method

Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4.

In a mixing bowl, add the butter and sugar and beat together until light and fluffy in appearance. Add the eggs, one at a time, and beat well until fully incorporated. Add the orange zest, flour and milk and fold in gently with a spatula or large metal spoon. Turn into the prepared tin, smooth the top of the mixture and bake in the oven on middle shelf 35 -45 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tin. When cool make little holes in the cake with a skewer, (this is important for pouring the syrup onto the cake to ensure the syrup soaks in fully.)

For The Orange Syrup

Put the orange juice and granulated sugar into a pan and heat gently until the sugar has dissolved. Bring to the boil and boil for a couple of minutes. Pour over the top of the cake. When all the juice has soaked in, carefully remove the cake from the tin.

For The Topping

Melt the chocolate by placing a heatproof bowl over a saucepan of barely simmering water. Once the chocolate has melted, pour over the top of the cake. Either smooth the top over with a spatula or make a little pattern with the prongs of a fork. Add sprinkles if desired, leave chocolate to set before cutting into the cake.

Lemon Curd Muffins~Sweet and Simple Bake!

This month over at Sweet and Simple Bakes I presented this delicious recipe for Lemon Curd Muffins. These were very easy and quick to make up and I love the tartness of the lemon curd topping with the flavour creeping in once more as you hit the middle of the sponge. A delectable muffin that all you lemon lovers out there would love! I'm looking forward to seeing another great round-up and reading everyone's entries. Please pop over to Sweet and Simple Bakes to view more muffin entries!

Lemon Curd Muffins

Makes 12 Muffins

Ingredients
200g/7oz self-raising flour
100g/3 ½ oz golden caster sugar
1 large egg
75ml/3fl oz sunflower oil
150ml/5fl oz milk
½ tsp vanilla extract
60ml/12 tsp lemon curd

For the sugar coating:
60ml/4 tbsp lemon curd
50g/2oz golden caster sugar

Heat the oven to 190oC/375oF/gas 5. Line a 12 hole muffin tin with paper cases.

Sieve the flour into a bowl and stir in the sugar. In a large jug mix together the egg, sunflower oil, milk and vanilla extract using a fork. Pour the wet ingredients into the dry and stir gently together until just combined. Put a teaspoon of mixture in the base of each paper case. Top with 1 tsp lemon curd. Top with the rest of the muffin mixture.

Bake for 10-15 minutes until risen and firm.

For the sugar coating, microwave the lemon curd on high for 1 minute until melted. Put the sugar into a shallow bowl. Brush on top of each muffin and dip the tops of each one in sugar to coat the tops.

Vanilla Cupcakes ~ Sweet and Simple Bake!

The time has come again to show case our monthly bake over at Sweet and Simple Bakes and this month Rosie presented us with this absolutely adorable recipe for Vanilla Cupcakes! It seems cupcakes are all the rage and the “new black”, they’re hip and retro and who could resist a frosting-laced cute and delicious cupcake! I had so much fun making these and anything involving luscious pastel coloured buttercream and sprinkles gets my vote. These cupcakes are an all-in-one method, making them quick and easy to make. I am looking forward to another great round-up and can’t wait to see everyone’s cupcakes! Please pop over to Sweet and Simple Bakes to view more cupcake entries.

Vanilla Cupcakes + Buttercream + Sprinkles = Love ♥

Vanilla Cupcakes

Makes 12

Ingredients

175g (6 oz) self-raising flour

1½ level tsp baking powder

175g (6 oz) butter, softened

175g (6 oz) caster (superfine) sugar

3 large eggs

2 tbsp tbsp milk

1 tsp vanilla extract

Buttercream Frosting:

150g (5oz) butter, softened

300g (11 oz) icing (confectioners) sugar, sifted

1 tbsp milk

¼ tsp vanilla extract

Edible food colouring(s) of choice, optional

Sprinkle(s) for decoration of choice

You will also require 12 holed muffin tin lined with 12 paper muffin cases

Method

Preheat the oven to 180°C/Fan oven 160°C/350°F/Gas mark 4. Sift the self-raising flour and baking powder into a large bowl, and then add the butter, caster sugar, eggs, milk and vanilla extract. Beat together until well mixes, trying not to over mix the mixture. Spoon the mixture equally into the prepared paper cases and bake in the preheated oven for about 20 minutes or until the tops spring back when lightly pressed. Leave to cool in the tin for 5 minutes then turn out to completely cool on a wire rack.

To make the buttercream, beat the butter until soft. Add the icing sugar and stir until it’s just mixed in, then add the milk and vanilla and beat until light and fluffy. Divide into as many bowls as you want different colour(s) and add edible food colouring (you only require a few drops). This is purely optional should you wish to leave out the edible food colouring(s) and keep the buttercream natural. Spread the icing on thickly with a palette knife on top of each cupcake or put the icing into a piping back and make a large swirl on top of each cupcake. Decorate each cupcake with your chosen sprinkle(s).

Oatmeal and Chocolate Chip Cookies ~ Sweet and Simple Bake!

This month over at Sweet and Simple Bakes I presented this tried and tested delicious recipe for Oatmeal and Chocolate Chip Cookies. These are a favourite in my home and usually fly out of the cookie tin. I am looking forward to seeing another great round up and reading everyone's entries. Please pop over to Sweet and Simple Bakes to view more cookie entries!

If you would like to re-create these scrumptious cookies, you can find the recipe here!

Cherry Bakewell Cake ~ Sweet and Simple Bake!

It’s that time again for our monthly round-up at Sweet and Simple Bakes, this month Rosie chose this Cherry Bakewell Cake. It just so happens that Cherry Bakewell has been a life-long favourite of my hubby’s and yes he couldn’t wait for me to make it! The classic combination has this cake bursting with almond flavour, sandwiched together with the luxurious dark morello cherry conserve and topped with a blanket of silky white icing adorned with toasted flaked almonds and natural glace cherry halves. If you know someone who adores Bakewell Tart or slices, then they will love this cake and you! Please pop over to Sweet and Simple Bakes to view more delicious entries.

If you would like to re-create this delicious cake, you can find the recipe here!

Banana and Chocolate Bread ~ Sweet and Simple Bake!

Wow, this month seems to have flown by quick and I can’t believe the moment has arrived for another wonderful round-up at Sweet and Simple Bakes! This month I chose this really scrumptious Banana and Chocolate Bread, I’ve made this before and knew it would be a hit with everyone. Not only is the recipe easy but the combination of flavours makes this a perfect tea time afternoon indulgence. I’ve baked lots of different versions of banana bread but this version ticks all the right boxes, making it one of the best recipes yet! Please check out all the other great and delicious entries over at Sweet and Simple Bakes.

Banana and Chocolate Bread

Serves 10-12

Ingredients

250g (9oz) self-raising flour

Pinch of salt

1 tsp baking powder

150g (5oz) caster

100g (3 ½ oz) butter, softened

2 eggs

1 tsp vanilla extract

Finely grated zest of 1 orange

475g (17oz) whole bananas (about 4 small ones), peeled

75g (3oz) dark chocolate chips

13 x 23cm (5x9in) loaf tin

Preheat the oven to 170oC (325oF), Gas mark 3. Lightly butter and line the loaf tin with parchment paper. Sift the flour, salt and baking powder into a large bowl. Add the sugar and butter and, using your fingertips, rub it in until the mixture resembles coarse breadcrumbs. Whisk the eggs, vanilla extract and orange zest in another bowl. Add the bananas and mash very well with a potato masher. Add the chocolate chips. Make a well in the centre of the dry ingredients and pour in the banana mixture. Gently but thoroughly bring all the ingredients together with a wooden spoon, then pour into the prepared loaf tin. Smooth the top and bake in the oven for 1-1 ¼ hours or until a skewer inserted into the middle comes out clean. Allow to cool for 5 minutes before removing the cake from the tin and leave to cool on a wire rack.

Christmas Morning Muffins ~ Sweet and Simple Bake!

I'm late in posting my entry for Decembers bake over at Sweet and Simple Bakes as I am currently suffering with flu, so I am keeping this post short. I want to thank Rosie for choosing these muffins, they were the perfect start to our Christmas Day. I made these delicious Christmas Morning muffins on Christmas Eve and we enjoyed them with a nice cup of hot tea while opening our Christmas presents in the morning.

You can find the recipe here.