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Chocolate Orange Traybake

Prep

20 MINS

Bake

20 mins

Serves

12

Difficulty

Medium

About

made using

Pure Cane Caster Sugar

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Instructions
Ingredients
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Chocolate Orange Traybake

Step 1

Preheat your oven to 180°C (350°F) and grease and line a rectangular baking tray with parchment paper.

Step 2

In a large mixing bowl, cream together the softened butter and Tate & Lyle Caster Sugar until light and fluffy.

Step 3

Add the eggs, one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of flour and continue mixing.

Step 4

Sift the self-raising flour into the bowl and fold it gently into the mixture. Add the orange zest and orange juice, and mix until well combined.

Step 5

Divide the mixture into two equal parts. Leave one part plain, and sift the cocoa powder into the other part. Mix until the cocoa powder is fully incorporated.

Step 6

Spoon alternate dollops of the plain and chocolate batters into the prepared baking tray, creating a marbled effect.

Step 7

Sprinkle the chopped dark, milk, and white chocolates evenly over the top of the cake mixture.

Step 8

Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center comes out clean.

Step 9

While the tray bake is baking, prepare the chocolate orange drizzle. Melt the dark chocolate in a heatproof bowl set over a pan of simmering water. Stir in the orange zest.

Step 10

Once the tray bake is baked, remove it from the oven and allow it to cool in the tray for a few minutes. Then, transfer it to a wire rack to cool completely.

Step 11

Once the tray bake is completely cooled, drizzle the melted chocolate orange mixture over the top using a spoon or a piping bag.

Step 12

Finally, sprinkle the remaining orange zest over add a segment of chocolate orange evenly spaced (we find 12 evenly space where you will slice works best). Cut into squares and serve. Enjoy your delicious Chocolate Orange Tray Bake!

Ingredients – 11 items

Serving

1

Butter

Unsalted butter

softened

225 g
Pure Cane Caster Sugar

Tate & Lyle Fairtrade Pure Cane Caster Sugar

225 g
Eggs

Large eggs

4
Flour

Self raising flour

225 g
Orange-zest

Orange zest

2
Orange-juice

Orange juice

fresh

2 tbsp
Cocoa-powder

Cocoa powder

50 g
Chocolate

Dark chocolate

chopped

100 g
Chocolate

Milk chocolate

chopped

100 g

White chocolate

chopped

100 g

For the chocolate orange drizzle and to decorate

Chocolate

Dark chocolate

100 g
Orange-zest

Orange zest

1

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A sweet, boozy party starter, you can have your cake and drink it with this citrusy Gin & Tonic Tart!

1 Tart pastry shell
1 Sheet leaf gelatin
1 Large lemon
2 Zest and juice
2 tbsp Gin
125g Tate & Lyle Fairtrade Pure Cane Caster Sugar
2 Large eggs
Plus 1 egg yolk
1tbsp Juniper berries
115g Butter Cubed and softened

Step 1
Place the gelatine sheets into a small bowl with water and set aside. Place the lemon juice, zest, gin, sugar and eggs in a large bowl and whisk to combine. Add the cubed butter and gently crushed juniper berries and place the bowl over a pan of gently simmering water.

Step 2
Allow the butter to melt completely, then cook the curd for about 8- 15 minutes, stirring often, until it has thickened and resembles the consistency of custard. Remove from the heat and add the gelatine, squeezing the water out of it. Stir well and allow the gelatine to melt completely.

Step 3
Strain the curd through the sieve into a large bowl discarding the juniper berries. Cover the surface of the curd directly with the clingfilm to prevent the skin forming and set it aside to cool.

Step 4
Pour the citrus curd into the pastry case and transfer to the fridge for 2-3 hours, allowing it to set.

Step 5
To make the decoration and syrup, place the sugar and tonic water into a medium saucepan over a small heat and allow the sugar to melt. Bring the mixture to simmer, then add the sliced citrus and simmer for 30 more minutes. Remove the citrus and place it on a wire rack to cool. Allow the syrup to cool slightly, then add the gin and cool completely.

Step 6
Decorate the tart with slices of candied fruit and drizzle with some syrup before serving. You can also serve it with a dollop of whipped cream or crème fraiche.
Just a dash mind... You don't want it to end up tasting like a chippy!
You've heard of Tate & Lyle Sugars... but do you know about our Sweetener?

The same flavour, but with far fewer calories. A perfect alternative for when you're looking for a sweeter cuppa!

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If you think we're going to wait until Christmas to see these guys again... you're wrong! 

For stronger molasses flavour and a deliciously chewy texture, our Dark Muscovado puts a lot more personality into your average Gingerbread person.

So don't believe the smiles, because they're actually pretty fiery!
Finally, somewhere that’s as big on doughnuts as you are!
As part of our Trusted By The Best series, we’ve been shining a spotlight on places that make our sugar shine, places just like Leeds’ Doh’hut...

Specialising in big, hearty, British-style doughnuts, they’re a welcome change from American chains - a shop that champions the jammy doughnuts we all grew up on! 

Inspired by the US food truck scene, Doh’hut founder Tom started out making doughnuts in his parent’s kitchen before eventually investing in his own food truck. 

Once on wheels, he quickly became a favourite at many foodie festivals and even won the prestigious British St. Food Awards in 2018! 

The success allowed Tom to set up Doh’hut’s permanent home in his native Leeds, followed by two more bakeries in London (Spitalfields & Exmouth Market)!

Focusing on handmade, fluffy and classic flavours, every doughnut is fried to perfection before being hand-rolled in a sweet layer of Tate & Lyle Sugar.

There’s no bells and whistles here. It’s just getting down to basics to make doughnuts the best they can be! 🏆
🏬 Doh’hut
🍩 Leeds Doughnut Shop
📌 2 Trevelyan Square, Leeds LS1 6ED
📱 @dohhut 
#TrustedByTheBest
Your inspiration for sweet and sticky desserts... 

Sticky toffee pud!? It's in the bag!
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Made with light, creamy ricotta, it boasts smoother, softer slices with entire bites of cherry for a sweet, intense hit. 

A dish that announces it's summer just by being in the room!

Ingredients

For the base
Fairtrade Golden Caster Fairtrade Tate & Lyle Golden Caster Cane Sugar 75 g
Flour Self raising flour 75 g
Hazelnuts Toasted chopped hazelnut 50 g
Eggs Egg 1
Olive-oil Olive oil 60ml

For the Topping
Fairtrade Cane Icing Sugar Icing sugar 75 g
Cherries Cherries 250 g
Cream-cheese Ricotta 250 g
Sour cream 150 g
Eggs 1
Vanilla Vanilla extract 2tsp
Step 1

Pre-heat the oven to 180ºC/Fan160ºC/Gas mark 4.

Step 2

Grease a 20cm (8”) round cake tin with a removable base.

Step 3

For the base, whisk the Tate & Lyle Golden Caster Sugar and the egg with the oil until thick and creamy.

Step 4

Put the hazelnuts and flour into a food processor and whiz until the nuts are finely chopped, then fold into the egg mixture. Spoon into the tin and level, then bake for 20 minutes.

Step 5

Meanwhile stone the cherries and halve if large. Place on kitchen paper to soak up some of the juices.

Step 6

Beat the sour cream, ricotta, vanilla extract, egg and Tate & Lyle Fairtrade Icing Cane Sugar until smooth. Pour over the base and scatter over the cherries. Return to the oven and cook for 25-30 minutes until the creamy topping is set.

Step 7

Allow to cool before removing from the tin.
Lower in calories and aspartame-free, Tate & Lyle Sweetener is an easy alternative from the experts in sugar. 

Proof there are other ways of keeping your sweet tooth happy!
We wish it was this easy 😅

That being said, Tate & Lyle Pure Cane Caster Sugar can still feel like a magic trick - helping you conjure up sweet and delicious creations in a jiffy!

Victoria Sponge? It's in the bag!

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