I used to make this cake quite a lot and then, as with so many things, I stopped. I was leafing through How to be a Domestic Goddess the other day and found the recipe again. It’s not a fancy cake, it’s not even an iced cake, but it is yummy and can double as a pudding if served warm with cream, ice cream or custard. It’s on p170 of the book if you have it, if not, here it is:
2 large eggs*, beaten
150g self raising flour
150g caster sugar
100g dark chocolate, broken into pieces
125g unsalted butter
300g fine cut orange marmalade
20cm spring form tin, greased and floured
Heat your oven to 180 degrees celsius. Melt the butter in a large, heavy bottomed pan over a low heat. When almost all of the butter is melted, add the chocolate pieces and allow to soften on the heat for a few seconds. Then remove from the heat and stir until you have a chocolatey, buttery goop (technical term). Next add the sugar, salt, eggs and marmalade. Stir well. Finally beat in the flour a little at a time until it’s all combined and then pour into your tin and place in the oven for around 50 minutes or until a skewer comes out clean. Allow to cool in the tin for a few minutes on a wire rack before turning out. If you’re serving it as a pudding, you could eat it at this point or leave to cool completely and have a slice with a cup of tea and a strawberry. Seriously, I just picked this strawberry from the plant in our garden. Just the one. In late September. Weird.
*When I assembled the ingredients for the cake, I realised we had no eggs. This doesn’t happen often as we have three hens who keep us well supplied, but somehow we had run out. I knew that one of them had already laid this morning, so I went out to collect that egg, only to find one of the other hens in mid lay. I had to wait until she’d finished before I could collect the necessary eggs and get on with the cake. I think I should get a prize for making a cake with just laid eggs – how fresh is that?