1 1/4 stick (10 tablespoons) soft unsalted butter, plus extra for greasing
dab flavorless veg oil, for greasing syrup spoon
2 tablespoons golden syrup, such as Lyle’s (or dark corn syrup)
1 cup (packed) dark brown sugar (I used light brown sugar, cause that’s all I had)
1 cup all-purpose flour
1/2 teaspoon baking soda
3 tablespoons best-quality unsweetened cocoa powder, sifted
zest of 2 reg oranges and juice of 1
1 x 2-pound loaf pan
Preheat oven to 325 degrees F and line your loaf pan with parchment paper and grease the sides, or line with a paper loaf-pan liner.
Beat the already soft butter with the syrup– if you dab a little oil on your tablespoon measure with a sheet of paper towel, the syrup shouldn’t stick to the spoon– and the sugar until you have a fairly smooth caffe Americano cream, thought he sugar will have a bit of grit about it.
Mix the flour, baking soda, and cocoa powder together, and beat into the syrup mixture tablespoonful of these dry ingredients before beating in 1 egg. Then add another couple of spoonfuls of the dry ingredients before beating in the second egg.
Carry on beating in the remaining dry ingredients and then add, still beating, the orange zest and finally, gradually, the juice. At this stage, the batter may suddenly look dimpled, as if slightly curdled, No need to panic! (Mine didn’t).
Pour and scrape into the prepared pan and bake for 45 minutes, though check 5 minutes before and be prepared to keep it in the oven 5 minutes longer as well, if needed.A cake tester wont come out clean entirely, as the point of this cake, light though it may be, is to have just a hint of inner stickiness. Let cool a little in its pan on a wire rack, then turn out with care and leave on the rack to cool.
If it looks sunk in in the middle this is normal. This recipe was made out of Nigella Kitchen and most of her cakes are slightly sunk in, in the center. This makes the cake look more inviting, and rustic, which is even the more better!