Chocolate and orange are cake classics and these slices showcase the combination beautifully. The sponge itself is moist yet light, with an orange fragrance coming from the zest. The chocolate fudge icing is admittedly a bit fiendish, but adds an extra dimension in both flavour and texture. Well, that's my excuse for plastering it on top!
Prep time: 15 Minutes
Baking time: 30 Minutes
150g Unsalted Butter (Softened)
150g Caster Sugar
2 Large Eggs
1tsp Vanilla Extract
The zest of a large Orange
100g Ground Almonds
1/2tsp Baking Powder
50g Plain flour
For the icing
100g Chocolate (70% Cocoa Solids ideally)
50g Unsalted Butter (Softened)
50 Icing Sugar
Preheat the oven to 180C/350F/Gas 4 and grease a 30cm loaf tin, lining the base with baking paper. In a large bowl cream together the butter and sugar, then beat in the eggs one at a time along with the vanilla extract. Fold through the almonds and zest, then sift in the baking powder with the flour and do the same. Spoon into your prepared tin and bake in the middle of the oven for around 30 minutes, until a metal skewer can be cleanly removed when inserted into the centre of the sponge. Remove from the oven and leave to cool in the tin. When it's completely cool remove from the tin and leave covered whilst you sort out the icing.
Melt the chocolate over a bain marie or in a microwave if you're confident in your timings, then leave to one side to cool slightly. Cream together the butter and icing sugar, then fold through the chocolate. Place in the fridge for 30 minutes to firm up a bit.
To finish, spread the icing evenly on top of the sponge and cut into slices. Done!