WHAT’S IN IT
225g unsalted butter
225g caster sugar
225g self-raising flour
4 large eggs
3 tbsp cocoa powder
15ml orange juice
2 tsp orange flavouring.
WHAT TO DO
First step. Heat fan oven to 160C. Grease a 20cm (8in) round loose bottomed cake tin, line the bottom with greaseproof paper.
Second step. Put the butter in a heatproof bowl into the oven to soften, not melt. Add it to the sugar, eggs and flour and mix until smooth. I use a hand mixer.
Third step. Divide the mixture into two bowls. In one bowl beat in the milk and sifted cocoa powder. In the other mix in the orange juice and flavouring.
Fourth step. Dollop alternate spoonfuls of each mixture into the cake tin, then using a stick or skewer mix it up, just a bit.
Fifth step. Stick it in the oven for about 55 minutes until it looks cooked. Check it’s done by poking a cocktail stick into it. It should come out clean. If you need to you can bung it back in for another 5 or 10 minutes.
Sixth step. Let the cake cool in the tin to 10 minutes then turn out onto a cooling rack.
Seventh step. Eat. I prefer it next day. Tricia prefers it still warm from the oven.