This is one of my favourite tea cakes to make and it comes together so easily. Instead of creaming butter and sugar for hours this one has an easy technique of rubbing the butter with the flour and adding the eggs to make a delicious butter cake.

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Recipe
220 Grams Cake Flour/Plain Flour
180 Grams Caster Sugar
1/2 Tablespoon Baking Powder
Pinch of Salt
1 Orange Zest
220 Grams Butter Softened
5 Eggs (At Room Temperature)

For Chocolate Batter
1/3rd of Cake Base Batter from above
110 Gram Melted Chocolate (cooled down)
1/4tsp Baking Soda
30 Grams Milk (At room Temperature)

Instructions
Pre heat Oven to 180C/350F for 15 mins
1. Grease your Baking Tin with Butter (and flour if necessary)
2. Boil water in a pot and put a bowl of chocolate to melt
3. Weigh out the flour,sugar,baking powder,salt and orange zest and add room temp butter to the bowl
4. Cream the butter and the dry mixture until bread crumbs texture
5. Add the room temperature eggs one at a time and whisk to form a smooth batter
6. Take one third of the batter and mix it with the melted chocolate
7. Add the 1/4tsp baking soda and milk to the chocolate mixture to make a smooth cake batter
8. Pour the batters alternatively and then take a pallette knife/butter knife to form a pattern with the batter
9. Bake for 3540 mins at 180C/350F
10. Cool down the cake for 1 hour before cutting