I first made Nigella’s Store-cupboard Chocolate-orange Cake many years ago, and was a little disappointed by the results: it was too sweet, lacking the bitter kick I had expected from the marmalade. But, with several jars of ‘vintage’ marmalade to finish up, I decided the recipe was worth revisiting. And I’m so glad that I did. I think the mistake I made first time round was using a jar of cheap Golden Shred-type stuff from the corner shop.
This version, made with homemade Seville orange marmalade, is exactly what I was after: rich and chocolatey, with that distinctive bitter orange finish, and studded with soft chunks of peel. It smells fantastic as it cooks and it tastes delicious, especially when eaten warm. It’s quite a grown up cake and apart from Matilda the girls were not at all enthusiastic about it. But all the adult guinea pigs wolfed it down, which is why the only photos I have are rather dark ones from my phone.
I will certainly make this cake again, not least because it’s so easy. All the ingredients are mixed in a saucepan, starting with the butter and ending with the flour and the molten mass is poured straight into the baking tin. And, though I hate to mention the C-word so early in the year, with a little tweaking this cake has real possibilities as an alternative to Christmas cake and/or Christmas pudding.
For those who want to have a go …
INGREDIENTS: 125g unsalted butter*; 100g dark chocolate broken into pieces; 300g good marmalade (Nigella says thin cut, but I think chunky could work too as long as the chunks are soft); 150g caster sugar; pinch of salt*; 2 large eggs, beaten; 150g self raising flour. 1 X 20cm Springform tin, buttered and floured — if this is done thoroughly there is no need to line it. Preheat oven to 180 C/ Gas 4
METHOD: Melt the butter in a heavy bottomed pan and then once nearly melted add the chocolate and stir to ensure that it melts too — you may need to take the pan off the heat at this point. Next add the rest of the ingredients in the order above (taking particular care with the flour which you should add a bit at a time), stirring in each addition until you have a lovely thick, gloopy, glossy mass. Pour the mixture into the tin and place it in the oven for around 50mins. Worth checking after 45 minutes and then at 5 min intervals until a skewer comes out clean. I have found that almost all the recipes in How to be a Domestic Goddess are slightly off time-wise; I’m guessing that it’s because Nigella has some form of industrial blast furnace in her kitchen.
* I always cook with Lurpak slightly salted butter and simply omit the pinch of salt in any recipe that demands one.