Preheat the oven to 180C, fan oven 160C, Gas Mark 4.
Cream 175g/6oz unsalted butter and 175g/6oz caster sugar together until pale, light and fluffy, then gradually beat in 2 eggs. Fold 115g/4oz self raising flour and 3 tbsp cocoa powder into the mixture, then stir in 4 tbsp water and the finely grated zest of 1 orange. Pour mixture into a lined 900g/2lb loaf tin and bake as above.
Meanwhile, remove the zest of 1 orange using a zester and blanch in three changes of boiling water. Squeeze the juice of the orange into a pan, add 3 tbsp icing sugar and heat until the sugar has dissolved, then add the blanched orange zest and simmer for 3 minutes. Prick the surface of the cooked sponge, pour over the hot syrup and leave to cool.
13 December 2012
35 - 40 minutes
Serves: 6 to 8
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