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Chocolate and orange ripple cake

Recipe from: 6/1/2000 12:00:00 AM
Ingredients 10
Servings 0
Time 30 min


  • 185
    soft butter
  • 270
    castor sugar
  • 3
    large eggs, beaten
  • 270
    self-raising flour
  • 125
  • 10
    grated orange zest
  • 25
    Van der Hum liqueur (or other orange liqueur)
  • 50
    toasted hazelnuts, chopped
  • 30
  • icing sugar for dusting


50-60 min
Preheat oven to 180 ºC. Beat butter and sugar together until light. Add eggs a little at a time and beat well. Fold in flour and milk, adding a third of each at a time. Divide mixture in half. Stir orange zest, liqueur and nuts into one half and cocoa powder into the other half. Place spoonfuls of orange mixture into a greased 22 cm ring cake tin. Place spoonfuls of chocolate mixture into gaps between orange mixture. Using a knife, swirl mixtures together lightly. Bake in the oven for 50-60 minutes, or until cooked through. Allow to cool in the tin. Loosen edge with a knife. Turn out on to a serving plate, then dust with icing sugar. Makes 1 cake.

Read more on: bake  |  dairy

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