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Orange and Black Cardamom Cake

A twist on the traditional lemon drizzle cake using oranges instead and our dark chocolate black cardamom bars. Rich with a hint of spices, savour with some fresh yogurt.
Servings Prep Time
6people 20minutes
Cook Time


  • 175 g brown sugar
  • 175 g salted butter
  • 3 eggs
  • 4 bars Artisan black cardamom chocolate (45g each)
  • 2 oranges
  • 175 g self raising flour
  1. Cream the sugar and butter.
  2. Add the eggs and mix together.
  3. Finely zest the peel of 2 oranges. All the zest and the juice from just one orange are added to the cake mix before baking. After baking the juice of the second orange is poured over the cake.
  4. Melt the chocolate bars over a bain-marie (or in the microwave mixing every 20 seconds), add the melted chocolate to the cake mix.
  5. Sieve the flour and add.
  6. Pour into a greased tin and bake at 160C in a fan assisted oven for approx 45 mins to 1 hour. Cake tin: small loaf tin, about 25 cm x 10 cm.
  7. Once baked, pierce cake with skewer or fork and pour juice of the second orange into warm cake. Leave to cool before serving.

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