This little cake has it all. Soft crumbly cake, bright zesty orange, crunchy topping and flecked with dark chocolate chips. It can be made the day before serving and will last for about 3 days (mine never does but yours might). You can also double up and freeze one. One little tip, be careful not to add too much baking powder or it will sink when cooling.
140g self-raising flour
1/2 tsp baking powder
100g stork or unsalted butter softened
100g caster sugar
2 eggs, beaten
40ml of double cream
70g dark chocolate chopped finely
Zest of an orange
15g Demerara sugar
You will also need a 900g (2lb) loaf tin, the inside buttered and the base and ends lined with a strip of buttered baking parchment.
Preheat the oven to 180c/350f/Gas mark 4.
Tip the flour, baking powder, butter, sugar, cream and eggs into a bowl and either using a freestanding mixer or an electric hand-whisk beat until really light and creamy.
Gently fold in the chocolate and orange zest using a large metal spoon.
Gently fold in the chocolate and orange zest using a large metal spoon.
Spoon the cake mixture into the prepared tin, spread level and sprinkle over the demerara sugar in an even layer.
Bake on the middle shelf of the preheated oven for about 40 minutes or until a skewer inserted into the middle of the cake comes away cleanly. Cover with foil if it starts to colour to quickly.
