The orange and chocolate loaf cake is a soft and delicious pantry cake: easy to make, simple and fragrant, it’s perfect for breakfast or a snack. With a fresh, citrusy, and tangy flavor complemented by the sweetness of the chocolate, this orange and chocolate loaf cake is delightful with tea or a scoop of vanilla ice cream. If you love this classic combination, you must try the orange and chocolate loaf cake.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3 eggs
- 4 oz sugar
- 2/3 cup rice oil (or another seed oil of your choice)
- 2 tbsps sweet plain yogurt
- 1 blended orange (8.8 oz)
- 2 cups all-purpose flour (or 00)
- 1 packet baking powder
- 1 oz chocolate chips
Tools
- 1 Food Processor
- 1 Mixer Kitchen Aid Artisan
- 1 Baking Pan for loaf cake 12 x 4.7 inches
- 1 Cooling Rack
- 1 Skewer Cake tester
Steps
Some recipes suggest blending the whole orange. It is definitely less work, but I’ve tried it and the result didn’t satisfy me because the white skin 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 skin. Transfer the orange and zest to a food processor and blend it. In the mixer bowl, work the eggs with the sugar and then add the oil gradually. Add the flour, blended orange, yogurt, and finally the baking powder and chocolate chips. Mix well to combine the ingredients and pour it into a greased and floured loaf cake pan. With a knife slightly greased with butter, make a cut along the center of the batter: the cut will disappear but will help the cake open properly during baking. Bake in a preheated oven at 356°F for 40/50 minutes. Always remember to do the skewer test to check for doneness. Remove the cake from the oven, take it out of the pan and let it cool on a rack before slicing it. If desired, you can dust it with powdered sugar.
