Tipsy Cake

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Small Bake-O-Glide® Cooking Liner
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Serves 8

You will need

  • A 23cm (9 inch) cake tin lightly greased and lined with Bake-O-Glide


  • 200g dark chocolate
  • 6 oz (175g) softened butter
  • 6 oz (175g) golden caster sugar
  • 3 eggs
  • 6 oz (175g) self raising flour
  • Half a level teaspoon of baking powder
  • 1 orange
  • 75g white chocolate

For the syrup

  • 4 oz (100g) granulated sugar
  • 3-4 tablespoons orange liqueur

To complete

  • 142ml double cream
  • 4 tablespoons single cream


Break half the chocolate into a bowl; melt then cool. Reserve the remainder for the top of the cake. Cream the butter and sugar together, slowly add the beaten eggs with a little flour then fold in all the dry ingredients with the finely grated orange rind. If the mixture is too stiff, add a little orange juice.

Spoon half the mixture into a bowl with the melted chocolate and stir the white chocolate into the other half. Space spoons of white mixture in the tin with the chocolate in between and smooth over the top very gently. Bake toward the bottom half of the Baking Oven for about 35 minutes until cooked through, covering it if necessary.

2 Oven AGA: Bake on the grid shelf on the lowest set of runners with the cold plain shelf immediately above it; watch the timing. Cool a little in the tin before turning out.

Conventional Cooking: Bake in a moderately hot oven (190C, 375F, Gas Mark 5) for about 35 minutes until cooked in the centre.

Return the cake to the clean tin. Dissolve the sugar in four tablespoons of water and when the sugar granules have disappeared, bring the syrup to the boil for 3 or 4 minutes, until slightly thicker, and then add any remaining orange juice. Cool before adding the liqueur then pour over the cake in the tin. Later, lift the cake onto a pretty plate.

Either melt the reserved chocolate and make chocolate decorations or grate it. Lightly whip the creams together then swirl it over the top of the marble cake and decorate with chocolate.

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