An Orange and Chocolate Chip Cake cannot be anything but super fragrant, soft, and tall, don’t you think? My version is enriched with strained Kefir, which you can easily replace with packaged Kefir found in the refrigerated section or with classic plain yogurt.
As you know, I’ve been using this ingredient for several months because I have grains in continuous yogurt production, and therefore the excess that I don’t consume is used in recipes. Mainly desserts but also some tasty savory recipes, like the mini olive plumcakes and the focaccia, both absolutely worth trying! The texture of the sweets and their leavening benefit from the presence of this ingredient, as they acquire greater softness and rise well thanks to the push of the ferments. These, together with the benefits of kefir, are lost with cooking, but the result is always perfect, and since it’s residuals, I’d say it’s an excellent compromise.
Now let’s move on to the recipe for the Orange and Chocolate Chip Cake. The mold I used is a 9.5-inch round one; you can also make it as a bundt or loaf cake using a 10-inch mold. So, get 3 nice blood oranges because we’ll need their juice and chocolate chips or, if you have some leftover from the just-past Easter period, some Easter egg chocolate.
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