Here's what you'll need:
Pretty simple, huh?!
Here's the full list of ingredients:
200g butter, softened
200g + 75g golden/raw caster sugar
Juice and zest of 3 oranges
200g self raising flour
100mL double cream
150g dark chocolate
Edible gold leaf, if you have money and stuff
Start by chopping up your butter. It should be softer than mine was...
Add in the 200g of raw caster sugar (which looks a little like sand) and cream it together:
Beat the eggs and zest two of the oranges:
Add the eggs and the zest into the butter and sugar mixture and mix to combine. It will look lumpy and gross and kind of reminiscent of vomit. DON'T PANIC, EVERYTHING WILL BE FINE:
Add in the flour - mine was gluten free - and fold it in. It will continue to look lumpy and gross. Then add the juice of one orange and fold that through too:
Pour it all into a greased ring pan (the recipe specified a 24cm savarin tin, but all I had was a 20cm ring pan. It worked perfectly) and shove it in the oven at 180 degrees C for 30 minutes (mine, because it was gluten free, was more like 35 minutes):
While the cake is in the oven, make your orange syrup. Put the remaining 75g of raw caster sugar into a small saucepan:
Add the juice of 2 oranges (zest the third one before you juice it!), and stir over low heat until all the sugar has dissolved. Set aside to cool.
When the cake is done (i.e. when a toothpick/kebab skewer comes out clean), take it out of the oven and spoon the orange syrup over the top.
Leave it to stand for five minutes (mine was more like ten, because gluten free tends to be a little slower to absorb things), then turn it onto a cooling rack.
Once it's cool, make the ganache topping. Chop the chocolate into small, even pieces. Heat the double cream over a double boiler, then add the chocolate and stir until smooth:
Leave it to cool until the mixture coats the back of a spoon, then cover the cake. Top with the remaining orange worth of zest or some edible gold leaf if your budget stretches to that:
Leave it to set, then try not to shove your entire face into the cake because it's so pretty.
The verdict? This cake is AMAZING. Orange cake has a tendency to be a little on the dry side in my experience, even if it's got a crapton of butter in it. But the orange syrup gets rid of that completely. It's moist and light, and the raw caster sugar stops it from being overly sweet. But it's also rich thanks to the ganache. You could probably make it without the ganache if you wanted, but the chocolate factor really adds an extra level of amazing to the equation!