The orange and chocolate loaf cake is one of the most fragrant desserts you can prepare. The uniqueness of this vegetarian recipe lies in using the whole blended organic orange in the batter, providing incredible softness and aroma. Made with type 1 flour and extra virgin olive oil, this marbled loaf cake is a healthy, genuine snack without butter. The combination of the citrus tang and the indulgence of cocoa creates a beautiful marbled effect that’s both visually appealing and perfect for breakfast! If you love loaf cakes, try the lemon loaf cake, the rice flour loaf cake, the egg white only loaf cake, or the chocolate loaf cake.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Making the Orange and Chocolate Loaf Cake
- 1 orange
- 1 2/3 cups type 1 flour
- 1/3 cup cornstarch
- 3 eggs
- 1/2 cup sugar
- 1 packet baking powder
- 6 tbsp extra virgin olive oil
- 1/2 cup plain yogurt
- 1 pinch salt
Tools
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- Blender
- Electric Whisk
- Hand Whisk
- Loaf Pan 12 inches
Steps for Making the Marbled Orange and Chocolate Loaf Cake
Start by thoroughly washing an organic orange. Cut it into pieces (with the peel on) and blend finely until you achieve a smooth pulp. In a large bowl, crack 3 eggs and add the sugar. Use electric whisks to beat until the mixture is light and frothy.
While continuing to whisk, slowly pour in the extra virgin olive oil. Then add the plain yogurt and the blended orange pulp. This combination of ingredients will make your loaf cake soft and highly fragrant.
Gradually add the type 1 flour, cornstarch, and baking powder, not forgetting a pinch of salt to enhance the flavors. Once you have a smooth batter, divide it equally into two bowls. In one, add the dark cocoa and mix well until fully incorporated.
Take a loaf pan lined with parchment paper. Spoon the two batters alternately, layering them. Run a knife through the batter in a spiral motion to create the marbled effect. Before baking, make a trench in the center with a stream of oil. Bake in a static oven at 350°F for about 45 minutes. Once done, remove, let it cool, and decorate with plenty of powdered sugar.
Tips Variations and Storage
TIPS FOR A PERFECT RESULT
Choosing the orange: Since we blend the whole fruit, it’s crucial to use an organic orange with an edible peel. I recommend varieties with thin skins (like Tarocco or Navel): they have less “albedo” (the bitter white part), ensuring a sweet, citrusy flavor without unpleasant aftertastes.
Temperature of ingredients: For optimal rising, ensure that the eggs and yogurt are at room temperature. This allows the batter to incorporate more air during whisking.
Perfect pulp: When blending the orange, aim for a nearly velvety cream. If there are too many large peel pieces, they might be unpleasant after baking.
Trench trick: Don’t forget the oil stream in the central trench! It’s the secret to making the loaf cake open “heart-shaped” symmetrically, just like in a bakery.
Cocoa use: If the cocoa batter becomes too thick compared to the plain one (as cocoa absorbs liquids), add an extra tablespoon of milk to equalize the consistencies: this way, the marbling will be perfect.
VARIATIONS AND SUBSTITUTIONS
Lactose-free version: You can easily use soy or almond yogurt and a plant-based milk. The orange flavor will perfectly cover the plant base.
Whole wheat flour: If you love more rustic flavors, you can replace type 1 flour with whole wheat. In this case, add 20ml more milk because whole wheat absorbs much more moisture.
Orange glaze: For a festive touch, after baking, you can brush the cake with a syrup made of orange juice and powdered sugar. It will become shiny and even more fragrant.
Not just orange: This technique works great with lemon or mandarins too (in that case, use 3 or 4), always ensuring they are untreated.
STORAGE
This orange loaf cake stays moist and fragrant for 3-4 days if stored under a glass dome or wrapped in plastic wrap. The presence of yogurt and fruit pulp prevents it from drying out quickly.
Frequently Asked Questions
Can you taste the flavor of extra virgin olive oil?
Yes, extra virgin olive oil imparts a distinct aroma. If you prefer a more neutral taste, you can use a mild extra virgin olive oil or sunflower oil.
Why blend the orange
This method (similar to Pan d’Arancio) ensures nothing is wasted and offers a more intense citrus flavor than just the juice.
Can I use Greek yogurt
Absolutely, it will make the cake even more compact and protein-rich.
