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Tipsy Drizzle Cake Recipe

Ingredients

How to make it

  • Grease a 2lb loaf tin and line with greased baking parchment
  • Sift the flour and baking powder into a bowl, add the remaining cake ingredients and beat for 2-3 minutes.
  • Spoon the mixture into the prepared tin and bake in a moderate, pre-heated oven for 1 - 1/4 hours.
  • Turn out onto a wire rack and leave to cool.
  • To make the orange syrup - put the orange juice and sugar in a pan over a low heat and beat until the sugar has dissolved.
  • Add the Cointreau.
  • Make diagonal slits on the top of the cake and gently pour over the syrup until absorbed.
  • At this point, the cake freezes well.
  • To finish:
  • Melt the chocolate and butter in a bowl over a pan of simmering water.
  • Pour over the cake, letting it drip down the sides and leave to set.

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The Cook

Cherrill Pizarra, Spain

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