The orange and chocolate chip pound cake is a simple and delicious dessert. The fresh taste of orange and the rich chocolate create a perfect combination. The batter is quick to prepare and is a great success, even for those with little culinary skills. The aroma of this pound cake and its softness will win you over from the first bite, great to enjoy at breakfast or served to conclude a meal with white chocolate cream. Let’s see how to prepare it together!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: English
- Seasonality: Autumn, Winter, and Spring
- Energy 184.17 (Kcal)
- Carbohydrates 25.50 (g) of which sugars 11.57 (g)
- Proteins 2.83 (g)
- Fat 8.67 (g) of which saturated 1.14 (g)of which unsaturated 6.15 (g)
- Fibers 0.70 (g)
- Sodium 8.48 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup plain yogurt (I used vanilla yogurt)
- 1/2 cup sunflower seed oil
- 1 tbsp baking powder
- 1 orange (unwaxed, juice)
- 1 orange zest (unwaxed)
- 1/3 cup dark chocolate chips
- 1 tbsp powdered sugar
Tools
- 1 Electric Whisk
- 1 Sifter
- 1 Wooden Spoon
- 1 Spatula
- 1 Bowl
- 1 Grater
- 1 Pound Cake Pan
- 1 Cooling Rack
Steps for Orange and Chocolate Chip Pound Cake
In a bowl, beat the eggs with the sugar using an electric whisk for about 10/15 minutes. They should double in volume and become nice and foamy.
When ready, gradually add the oil and sifted flour, continuing to beat the batter with the electric whisk.
After adding all the flour, the batter will become thick; at this point, add the yogurt and mix well with the electric whisk. Add the grated orange zest and juice.
When the batter is nice and soft again, sift in the baking powder and finally add the dark chocolate chips. Stir with a wooden spoon and pour the mixture into a lined or greased and floured pound cake pan.
Decorate the surface with chocolate chips and bake in a preheated oven at 355°F for about 40 minutes. “Remember that the cooking time is indicative, so always adjust according to your oven”. Before removing from the oven, always perform the toothpick test. Once ready, let the pound cake cool on a cooling rack. Before serving, dust with powdered sugar and enjoy your treat!
Orange and Chocolate Pound Cake Storage
The orange and chocolate pound cake keeps covered at room temperature for 3/4 days and remains fresh and soft. If desired, the chocolate chips can be replaced with nuts.
