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What you’ll need

butter

225g butter

caster sugar

1 cup caster sugar

eggs

4 eggs

flour

1 ½ cups The Healthy Baker Self Raising Flour

buttermilk

¼ cup buttermilk

cocoa

2 tablespoon cocoa powder, sifted

orange grated

2 zest of oranges

orange food colouring

1 drop orange food colouring

For the icing

icing sugar

1 cup icing sugar

orange juice

1 zest and juice of one orange

cocoa

4 tablespoon cocoa powder

1

Preheat oven to 180C and grease and line a 20cm square or round cake tin.

2

Cream the butter and sugar together until pale and fluffy. Add the eggs, one at a time, beating well between each addition. Fold in the flour and buttermilk.

3

Scoop half of the mixture into a separate bowl and fold in the cocoa powder. Fold the orange zest and food colouring into the rest of the batter.

4

Using an ice cream scoop, scoop the batter into the cake tin, mixing up the two flavours. Then, using a skewer or sharp-pointed knife, gently swirl them around to create a marble effect.

5

Bake for 25 minutes or until cooked through. Let cool on a wire rack.

6

Once completely cool, mix together the icing sugar, cocoa powder and orange juice until you have a lovely thick icing mixture.

7

Spread this over the cake and let set before slicing into thick squares and serving with a big cup of tea.