As Maria says in My Big Fat Greek Wedding "There's a hole in this cake.."
That's true but there's also a WHOLE lot of flavour; the chocolate and orange together, with a hint of cardamom makes this cake delissssh!!!
Ingredients:
- 225ml soya milk
-150ml olive oil
-75ml sunflower oil
-300g caster sugar
-4 medium eggs
-75g cocoa powder
-2 tsp baking powder
-250g self raising flour
-1 orange zest grated
-1/2 tsp crushed cardamom seeds
-1/4 tsp vanilla extract
To finish:
I used glace icing/water icing which is sugar and water mixed together. I didn't use set measurements, I just sieved the icing sugar in a bowl and added water until I was happy with the consistency. The thicker you want, the more icing sugar. The runnier you want, the more water.
Method:
1. Pre heat the oven to 165C/Gas mark 3. Grease and flour a Bundt tin with sunflower oil (because the recipe is dairy free). Make sure the tin is greased well especially inside the corners. Scatter some flour inside and shake the tin, making sure most if the inside is covered. Then turn the tin upside down and shake out the excess flour.
2. In a food processor or bowl with an electric mixer, mix all the ingredients together until smooth. Pour into the Bundt tin and place into the oven for 50 minutes.
3. Once finished, remove from the oven and leave to cool in the tin for 30 minutes. Afterwards remove the tin and place onto a wrack.
4. With my glace icing, I drizzled on top of the cake. With a zester, I zested an orange and sprinkled a little over the icing. ENJOY!! XX
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