Chocolate Orange and Pecan Traybake

From Mix. by James McIntosh

Cuts into 16

225g baking margarine from the fridge
225g caster sugar
250g self-raising flour
2 tsp baking powder
4 eggs
2 tbsp milk
50g cocoa powder, sifted
Finely grated rind of one large orange
100g chopped pecans

For the topping
About 3 tbsp Demerara sugar

Here’s how to make it......

You will need a small AGA roasting tin lined with Bake-O-Glide.

Measure all the cake ingredients together in a bowl and mix together until smooth. Pour into a prepared tin. Sprinkle with Demerara sugar.

2 Oven AGA: slide on to the grid shelf on the floor of the roasting oven with the cold plain shelf on second set of runners. Cook for 30-35 minutes until it is golden brown, shrinking away from the sides of the tin and springy to the touch.

3 and 4 Oven AGA: slide on to lowest set of runners in the baking oven for 30-35 minutes until it is golden brown, shrinking away from the sides of the tin and springy to the touch. If getting too brown, slide the cold sheet on to the second set of runners. Leave to cool in the tin.

Turn out and cut into 16 pieces.