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Chocolate and orange traybake


Makes: 24 squares
timePrep time: 20 mins
timeTotal time:
Chocolate and orange traybake
Recipe photograph by Dan Jones

Chocolate and orange traybake


Makes: 24 squares
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
276Kcal
Fat
14gr
Saturates
4gr
Carbs
34gr
Sugars
27gr
Fibre
1gr
Protein
3gr
Salt
0.4gr

Jo Wheatley

Jo Wheatley

Jo baked her way into our hearts by winning The Great British Bake Off in 2011. Her cookbooks, Home Baking and A Passion for Baking, are full of easy cakes and impressive desserts to share with friends and family.

See more of Jo Wheatley’s recipes
Jo Wheatley

Jo Wheatley

Jo baked her way into our hearts by winning The Great British Bake Off in 2011. Her cookbooks, Home Baking and A Passion for Baking, are full of easy cakes and impressive desserts to share with friends and family.

See more of Jo Wheatley’s recipes

Ingredients

  • 225g caster sugar
  • 275g margarine (I use Stork)
  • 275g self-raising flour
  • 4 large eggs
  • finely grated zest of 1 orange
  • 2 tbsp orange juice
  • 200g milk chocolate, roughly chopped, plus extra for the top
For the icing and to decorate
  • 300g icing sugar
  • 40g cocoa
  • zest and juice of 1 large orange

Step by step

Get ahead
Make up to 2 days ahead and store in a cool place in an airtight container. The uniced sponge can be frozen.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 25-30cm x 20cm tin with baking paper.
  2. Put the sugar, margarine, flour, eggs, orange zest and juice into a large mixing bowl. Use an electric whisk.
  3. Fold in the chopped chocolate and spoon into the lined tin. Bake in the preheated oven for 25-30 minutes– if the cake starts to colour too quickly, cover with foil. Leave to cool in the tin.
    Tip
    Dip your palette knife into a jug of boiling water before icing the traybake. The heat will help the icing to spread more easily.
  4. For the icing, sift the icing sugar and cocoa into a bowl and mix well, then mix in enough of the orange juice to form a thickish but pourable paste – you'll need about 4-5 tablespoon of juice. Spread the icing over the cooled cake using a palette knife.
  5. Sprinkle over the orange zest. Grate the extra chocolate on top and cut into 24 squares to serve.

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