Chocolate Orange Drizzle Cake

Zesty, delicious and served best with dairy-free cream.

 175 g PURE SPREAD
 175 g CASTER SUGAR
 175 g GLUTEN FREE FLOUR
 1 tsp GLUTEN FREE BAKING POWDER
 2 tbsp SOYA OR RICE MILK
 2 ORANGES (FINELY GRATED RIND AND JUICE)
 125 g SUGAR
 50 g PLAIN DAIRY FREE ORGANIC CHOCOLATE
 3 EGGS (EGG REPLACER)

1

Preheat oven to 175°C/gas mark 4.

2

Grease and line a 900g loaf tin with baking parchment.

3

Cream the Pure spread and the sugar together. Beat the eggs in one at a time.

4

Sieve the gluten-free flour and the baking powder together. Fold in the flour, milk, and orange rind.

5

Spoon into the loaf tin. Bake for 1 hour or until golden brown.

6

Make the syrup by heating the sugar and orange juice in a pan for a few minutes until all the sugar has dissolved.

7

On removing the cake from the oven, allow it to cool in the tin.

8

Prick the cake all over with a skewer. Gradually pour the warm syrup over the cake and let it soak in.

9

When the cake is cooled, remove from the tin and decorate with a zig-zag of melted chocolate.

10

The chocolate can be melted in a microwave for 1 minute at full power (900watts) stirring frequently. Alternatively, place it in a heatproof basin over a pan of simmering water.