Sugar, Wheat Flour, Vegetable Oil (Palm), Raising Agents: Monocalcium Phosphate, Sodium Bicarbonate; Dried Glucose Syrup, Flavouring, Emulsifiers: E470a, E471, E472b, E472e, E477, E482; Milk Protein, Stabilisers: E450i, E450iii. Icing Mix: Icing Sugar, Cornflour, Acid: Citric Acid; Flavouring.
For allergens, including cereals containing gluten, see ingredients in bold. Cake mix may also contain egg, oats, tree nuts and peanuts Frosting mix may also contain egg, oats, tree nuts and peanuts Packaged in a protective atmosphere
Typical values per 100g
Energy: 1506 kJ / 358 kcal
of which saturates: 7g
of which sugars: 34g
TO PREPARE THE CAKE
Pre-heat the oven to 200°C (180°C for a fan oven) Gas Mark 6. Grease an 900g/2lb loaf tin and line with baking paper.
Empty the cake mix into a large bowl and add two eggs, 50g butter and 60ml (4 tablespoons) of water.
Whisk together on a low speed for 30 seconds until the mix is moistened, and then continue to whisk on a high speed for 2 minutes until thick and creamy. If using a balloon whisk or spoon, this will take longer.
Pour the mix into the lined loaf tin and bake in the centre of the oven for 25 – 30 minutes.
Once cooked, remove from the oven and allow to cool in the tin a little, whilst preparing the drizzle topping.
TO PREPARE THE TOPPING
Place the drizzle topping mix into a bowl and add 15ml (3 teaspoons) of cold water.
Stir until well mixed. If the mix is too stiff, add a little more water – carefully, drop by drop.
TO FINISH THE CAKE
Remove the cake from the tin and place on a plate.
Carefully pierce the top of the cake with a skewer or fork to make a few small holes.
Pour the topping over the cake whilst still slightly warm - the topping will soak into the top of the cake and drizzle down the sides to give a lovely moist, zingy cake.
Enjoy served warm or cold.