*Jaffa Drizzle Loaf*
Cuts into 8 - 1 slices

Chocolate and orange are an unbeatable combination. This light and zesty cake makes the best of those two lovely flavours.

FOR THE CAKE:
140g of butter, softened (2/3 cup)
280g self raising flour (2 cups)
1 1/2 tsp baking powder
225g sugar (1 cup + 3 TBS)
3 large  free range eggs
6 TBS milk
the finely grated zest of 1 large orange

TO FINISH:
3 TBS fresh orange juice
5 TBS sugar
2 ounces dark chocolate, chopped

Pre-heat the oven to 180*C/350*F/ gas mark 4. Butter a medium loaf tin and line the bottom with some baking parchment. Butter the parchment.

Put all the cake ingredients into a large bowl and beat with your electric mixer until light and fluffy. Spoon the batter into the prepared loaf tin and level the top. Bake for 40 to 50 minutes until golden brown and firm to the touch when lightly touched with a fingertip. Alternately you can stick a toothpick into the centre. If it comes out clean . . . the cake is done!

In the meantime, heat the orange juice and sugar gently in small pan. Stir until the sugar is dissolved. Set aside.

Remove the finished cake from the oven and set aside on a rack. Do not remove from the pan. Take a toothpick or a fork and punch holes into it all over the top. Spoon the orange/sugar mixture all over the top, waiting for it to soak in before adding more. Leave to cool completely in the pan. Once cool, remove from the tin and place on the rack again.

Melt the chocolate bits in a bowl over a pan of simmering water, or in the microwave on medium for 1 to 2 minutes, depending on the strength of your microwave. (I microwave it at 30 second intervals until it is meltingly soft) Drizzle the melted chocolate over the cake with a fork and then leave to set before slicing.