Have-a-go-at-baking Cake

Serves: 8

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Total Time: 65

Prep Time: 20

Cook Time: 45

• For the cake
• 175g (6oz) unsalted butter, softened, plus extra to grease
• 175g (6oz) golden caster sugar
• 3 medium eggs
• 125g (4oz) self-raising flour, sifted
• 50g (2oz) ground almonds, sifted
• 1 level tsp baking powder
• Finely grated rind of 1 orange
• 1tbsp brandy
• 4 level tbsp cocoa powder, sifted
• To finish
• 200g bar Bournville chocolate
• 75g (3oz) butter
• 50g (2oz) golden granulated sugar
• Juice of 1 orange
• 8 small kumquats

Method

1. Preheat oven to 190°C (170°C fan) mark 5. Line a 900g (2lb) loaf tin with a liner (available from Lakeland: 01539 488100; lakelandlimited.co.uk).
2. To make the cake, cream butter and sugar in a bowl until pale and light. Beat in eggs, one at a time.
3. Add flour, ground almonds and baking powder into the bowl and fold together. Stir in the finely grated orange rind and brandy. Put half the mixture into another bowl and mix in the cocoa powder.
4. Spoon a dollop of each mixture into the tin, repeat with alternate mixtures to create two layers. Shake the tin once, then drag a skewer through the mixture to create a marbled effect. Bake for 45min or until a skewer inserted comes out clean. Turn out on to a wire rack and cool.
5. To finish, melt chocolate and butter in a bowl over a pan of hot water. Take the cake out of the liner, return to wire rack and place over a tray. Pour chocolate ganache over the cake to completely cover it and leave to set in a cool place for 30min.
6. Put sugar in a pan. Put orange juice into a jug and add water to make up to 150ml (1?4 pint). Add to the sugar and heat gently to dissolve. Add the kumquats and poach for 5-10min. Remove from heat and cool. Arrange kumquats on top of the cake.

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