Makes one 20cm (8 inch) cake or 12 cupcakes
1 1/2 cups plain flour
3 tbsp custard powder
1 cup sugar
1 tsp baking soda
1/2 tsp salt
Zest from two oranges
5 tbsp vegetable oil
1 cup of fresh orange juice (the juice from two oranges should be enough but top up with water if needed)
Preheat oven to 180C (350F). Line muffin tin with cases or line a 20cm (8 inch) cake tin.
Place the first five ingredients in a bowl and stir to combine. Make a well in the centre and add remaining ingredients. Gently fold the mix until smooth.
Pour the batter into the cake tin and bake; approximately 12-15 minutes for cupcakes and 25-30 minutes for a cake. Allow to cool before adding the glaze.
2/3 cup cocoa
2/3 cup sugar
1/4 cup oil
1/3 cup water
Place ingredients in a saucepan; heat and stir until smooth. Set aside to cool and thicken. Pour over the cake.
This recipe makes a generous amount of glaze. Any leftover glaze may be served on the side or over ice-cream.