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Add a photoПорций: 12
Ингредиенты
- 6 ounce Soft Margarine
- 6 ounce Caster Sugar
- 3 x Large eggs, Beaten
- 6 ounce Self-Raising Flour Grated Rind and juice of 1 lemon
- 4 ounce Plain chocolate, broken into pcs
- 4 Tbsp. Apricot Jam
- 2 tsp Vegetable Oil
- 1 ounce Caster Sugar
Инструкции
- Preheat oven to 180C,350F,Gas Mark 4. Grease and line base of two 8-inch sandwich tins.
- Put margarine, caster sugar, Large eggs and self-raising flour in a bowl. Combine ingredients, then beat well till mix is light in colour and texture.
- Stir in orange rind and half of the juice.
- Divide cake mix between prepared tins. Spread to sides and bake in preheated oven for 25-30 min till well risen, golden and shrinking away from the sides of the tins. Transfer to a wire tray and leave to cold.
- Remove greaseproof paper and sandwich cakes together with apricot jam, place on a serving plate. Put 2 Tbsp. water in a pan with chocolate, vegetable oil and caster sugar. Over a low heat, gently heat ingredients, stirring occasionally till blended. Don't allow mix to boil.
- Leave icing to cold and thicken slightly, then pour over cake and, using a palette knife, guide it over the edges so it dribbles down the sides. Leave to set slightly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 12 servings | |
| Calories 242 | |
| Calories from Fat 161 | 67% |
| Total Fat 18.5g | 23% |
| Saturated Fat 5.67g | 23% |
| Trans Fat 2.13g | |
| Cholesterol 52mg | 17% |
| Sodium 335mg | 14% |
| Potassium 120mg | 3% |
| Total Carbs 18.13g | 5% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.45g | 2% |
| Protein 4.22g | 7% |
