The orange and chocolate pound cake is a soft and delicious pantry cake: easy to make, simple, and fragrant, it is perfect for breakfast or a snack. With a fresh, citrusy, and sparkling taste and a hint of sweetness from the chocolate, this orange and chocolate pound cake is great with tea or a scoop of vanilla ice cream. If you love this classic combination, you must try the orange and chocolate pound cake.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3 eggs
- 120 g sugar
- 2/3 cup rice oil (or other seed oil of choice)
- 2 tbsp sweet plain yogurt
- 1 blended orange (250 grams)
- 2 cups all-purpose flour (or cake flour)
- 1 packet baking powder
- 1/4 cup chocolate chips
Tools
- 1 Chopper
- 1 Mixer Kitchen Aid Artisan
- 1 Pan for pound cake 12 x 5 inches
- 1 Cooling Rack
- 1 Skewer Cake tester
Steps
Some recipes suggest blending the whole orange. It’s definitely less work, but I tried it, and the result was unsatisfactory because the white pith made the cake bitter and inedible.
Wash the orange, dry it, and peel it, taking only the zest without the white part. Clean the segments from the white pith. Transfer the orange and zest into a mixer and blend it. In the stand mixer’s bowl, work the eggs with the sugar, then gradually add the oil. Add the flour, blended orange, yogurt, and finally the baking powder and chocolate chips. Mix well to combine the mixture and pour it into a greased and floured pound cake mold. With a knife lightly greased with butter, make a lengthwise cut in the center of the batter: the cut will disappear, but it will help the cake open correctly during baking. Bake in a preheated oven at 350°F for 40/50 minutes. Always remember to do the skewer test to check the cooking. Remove the cake from the oven, take it out of the mold, and let it cool on a rack before slicing. If desired, you can dust it with powdered sugar.
