450g Self Raising Flour
350g Caster Sugar
75g Cocoa
15g Baking Powder
525 ml Orange Juice
200 ml Vegetable Oil
10 ml Vanilla Essence
50 ml Cointreau
Smear of Suma Sunflower Spread for greasing

Instructions:
Weigh out the dry ingredients (flour, caster sugar, cocoa and baking powder) into a suitable container then sieve into a mixing bowl. Add the liquids (orange juice, vegetable oil, vanilla essence and cointreau) then whisk for 1 minute on slow speed to blend the ingredients before whisking on high speed for a further 3 minutes. Pour mix into a suitably sized (see picture below) greased (with Suma Sunflower Spread) baking dish. Bake in a pre-heated oven at 350°F for about 1½ hours (Check in the centre with a skewer after 1¼ hours and thereafter at regular intervals until cooked. If the corners and/or edges show signs of being over cooked and are beginning to come away from the sides of the dish, reduce the oven temperature next time and cook for slightly longer). The cake is best left in the tray to cool and may then be cut into individual portions (mix should make 12/16 portions). To store, cling film the tray and place in a fridge (can be frozen in individual portions if necessary).

Topping:

500g Icing Sugar
15g Cocoa
50g Suma Sunflower Spread
100 ml Boiling Water
10 ml Vanilla Essence

Instructions:
Using a suitable container, dissolve the sunflower spread in the boiling water and then add the vanilla essence. Weigh out the icing sugar and cocoa into a suitable container then sieve into a mixing bowl. Add the liquids then whisk on slow speed until the ingredients are blended into a liquid. Then whisk at high speed for a minute. Transfer to a suitable storage container and store in a fridge (the topping should solidify to a paste as it cools).