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Jaffa Drizzle Cake <\/b><\/span><\/em><\/span><\/p>\n 140g butter, softened <\/span><\/p>\n 200g SRF <\/span><\/p>\n 11\/2 tsp baking powder <\/span><\/p>\n 200g golden caster sugar <\/span><\/p>\n 3 large eggs <\/span><\/p>\n 6 tbsp whole milk <\/span><\/p>\n finely grated zest 1 large orange <\/span><\/p>\n Topping <\/b><\/span><\/em><\/span><\/p>\n 3tbsp orange juice <\/span><\/p>\n 50g golden caster sugar <\/span><\/p>\n 50g dark chocolate <\/span><\/p>\n Heat oven to 180C fan. Butter and line the base of a 1.2 litre loaf tin. Put all the cake ingredients into a mixing bowl and beat for about 3-4 mins until light and fluffy. Spoon the mixture into the tin and level the top. Bake for about 40 – 50 mins until golden brown and firm to touch, Check with a skewer. Heat the orange juice and sugar gently in a small pan until dissolved. When the cake is cooked, remove from the oven, pierce with a skewer and spoon over the orange mix. Leave to cool in the tin, then remove to cool completely on a wire rack. Break up the chocolate and melt in a bowl over simmering water, or in the microwave. Drizzle over the cake and leave to set.<\/span><\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Jaffa Drizzle Cake 140g butter, softened 200g SRF 11\/2 tsp baking powder 200g golden caster sugar 3 large eggs 6 tbsp whole milk finely grated zest 1 large orange Topping 3tbsp orange juice 50g golden caster sugar 50g dark chocolate Heat oven to 180C fan. Butter and line the base of a 1.2 litre loaf tin. Put all the cake […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-2UW","jetpack-related-posts":[{"id":12418,"url":"http:\/\/wenvoe.org.uk\/?p=12418","url_meta":{"origin":11218,"position":0},"title":"Food For Fireworks","author":"Alan Williams","date":"2nd November 2022","format":false,"excerpt":"Sticky Sausage Baps with Beer Braised Onions 12 pork sausages 3 tbsp runny honey 2 tbsp Dijon mustard 2 tbsp soy sauce 6 white floury baps, lightly toasted Onions: - 25g butter 1tbsp olive oil 3 large onions, halved and finely slice 200 ml dark ale [ not bitter ]\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1090,"url":"http:\/\/wenvoe.org.uk\/?p=1090","url_meta":{"origin":11218,"position":1},"title":"Blondie Cappuccino Squares with Coffee Cream","author":"Alan Williams","date":"7th October 2016","format":false,"excerpt":"Ingredients 250g softened butter,+ extra for greasing 1 x 200g pkt pecan halves 500g light muscovado sugar 4 large eggs, lightly beaten 2tbsp coffee extract 300g plain flour 50g white chocolate, in pieces Coffee Cream 300ml double crean 3 tbsp icing sugar 1 tbsp coffee extract Preheat oven to 180\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":10604,"url":"http:\/\/wenvoe.org.uk\/?p=10604","url_meta":{"origin":11218,"position":2},"title":"Hazelnut Cake","author":"Alan Williams","date":"19th November 2021","format":false,"excerpt":"Hazelnut Cake 140g butter 200g caster sugar 6 eggs, separated 2 tbsp SR flour, sieved 200g ricotta 200g blanched hazelnuts, roasted, and coarsely ground 3 tsp lemon zest [ about 1 lemon ] For the glaze 8 tbsp apricot jam 50g dark chocolate, grated handful of whole hazelnuts To serve\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2719,"url":"http:\/\/wenvoe.org.uk\/?p=2719","url_meta":{"origin":11218,"position":3},"title":"Hazelnut Cake with Mascarpone and Frangelico Cream","author":"Alan Williams","date":"1st March 2017","format":false,"excerpt":"\u00a0 Hazelnut Cake with Mascarpone and Frangelico Cream \u00a0 140g butter 200g caster sugar 6 eggs, separated 2 tbsp flour, sieved 200g ricotta 200g coarsely ground hazelnuts 3 tsp lemon zest Glaze:- 8 tbsp apricot jam 50g dark chocolate, grated Hazelnuts to decorate To serve - 250g mascarpone 2 tbsp\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":12913,"url":"http:\/\/wenvoe.org.uk\/?p=12913","url_meta":{"origin":11218,"position":4},"title":"Blue Cheese Pasta (V) & Fruit & Nut Squares","author":"Alan Williams","date":"2nd February 2023","format":false,"excerpt":"Blue Cheese Pasta (V) 400g penne pasta 25g butter 1 onion, thinly sliced 2 garlic cloves, crushed 1 tbsp fresh chopped sage, or 1 tsp dried 100g stilton cubed handful of walnuts, chopped Boil the pasta according to pack instructions. In a saucepan, melt the butter, then gently fry the\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":6712,"url":"http:\/\/wenvoe.org.uk\/?p=6712","url_meta":{"origin":11218,"position":5},"title":"Bonfire Night Treats","author":"Alan Williams","date":"29th October 2019","format":false,"excerpt":"Bonfire Night Treats Chocolate Toffee Popcorn 200g milk chocolate 200g white chocolate 2 x 30g bags toffee popcorn Line a 20 x 30cm baking tray with parchment. Melt the milk chocolate and white chocolate separately, then allow to cool slightly. Pour most of the chocolate onto the tray, roughly swirling\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/11218"}],"collection":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11218"}],"version-history":[{"count":1,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/11218\/revisions"}],"predecessor-version":[{"id":11219,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/11218\/revisions\/11219"}],"wp:attachment":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11218"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11218"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11218"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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