Yield: 12 Servings
|6 ounces||Soft Margarine|
|6 ounces||Caster Sugar|
|3 \N||Eggs, Beaten|
|6 ounces||Self-Raising Flour|
|\N \N||Grated Rind and juice of 1 lemon|
|4 ounces||Plain chocolate, broken into pieces|
|4 tablespoons||Apricot Jam|
|2 teaspoons||Vegetable Oil|
|1 ounce||Caster Sugar|
FOR THE CAKE
FOR THE DECORATION
Preheat oven to 180C,350F,Gas Mark 4. Grease and line base of two 8-inch sandwich tins.
Put margarine, caster sugar, eggs and self-raising flour in a bowl.
Combine ingredients, then beat well until mixture is light in colour and texture. Stir in orange rind and half of the juice.
Divide cake mixture between prepared tins. Spread to sides and bake in preheated oven for 25-30 minutes until well risen, golden brown and shrinking away from the sides of the tins. Transfer to a wire tray and leave to cool.
Remove greaseproof paper and sandwich cakes together with apricot jam, place on a serving plate. Put 2 tablespoons water in a pan with chocolate, vegetable oil and caster sugar. Over a low heat, gently melt ingredients, stirring occasionally until blended. Do not allow mixture to boil.
Leave icing to cool 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.
Source: CHAT Magazine