Ingredients

For the cake:

300g

caster sugar

5 large

eggs

zest and juice 3 oranges

150ml

rapeseed oil

1 tbsp

orange blossom water

280g

self-raising flour

300g

chocolate chips

2.5 litre

bundt tin

For the Icing:

225g

icing sugar

3tbsp

orange juice

1 tsp

orange blossom water

This recipe comes from Seasoned Cookery School who were based in Derbyshire before they sadly closed. This delicious cake usse our Orange Blossom Water..

Method

Pre heat your oven to 160°C (fan)/180°C gas mark 4.
With a pastry brush, grease your bundt tin with melted butter making sure all surfaces are well coated. Then lightly flour the tin. This will help the cake get out of the tin.
Put the sugar, eggs and zest in a large bowl and whisk with an electric hand mixer or food mixer for 10 minutes until the eggs are light, thick, fluffy and have increased significantly in volume.
Turn the power down to med/low and slowly pour in the orange juice, oil and blossom water until well combined. Add the sieved flour and chocolate chips then gently fold in until the ingredients are all just mixed.
Pour into a 2.5 litre bundt tin and bake in the centre of the oven for 35-40 minutes. Allow to cool in the tin for 5 minutes before tuning out onto a wire rack to cool.
Once the cake is cool make the icing. Mix the icing sugar with orange juice and blossom water. Stir the mixture until the icing sugar and juice are well mixed then transfer to a piping bag.
Drizzle the icing over the cake and enjoy.