When I saw Joyce of Kitchen Flavours and Jeannie of Baking Diary posted this Chocolate Orange Loaf Cake, I immediately fell in love with it. I quickly bake this cake last week not once but twice. Really, I don’t have regrets making this easy cake, a little crumbly though, not so chocolately but was full of orange fragrance. The cake was so delicious, moist. and soft. If you attempt this recipe, the cake will certainly be gone within a day, trust me!
Chocolate Orange Loaf Cake (Nigella Lawson)
Prep time
Cook time
Total time
Author: Ann Low
Ingredients
- makes one 8 x 4½ inches cake pan (lined)
- 1-1/4 sticks Soft unsalted butter (160g)
- 2 tbsp Lyle's Golden corn syrup
- 1 cup Brown sugar (I used slightly more than ½ cup = 70g)
- 1 cup All purpose flour/plain flour, sifted (115g)
- ½ tsp Baking soda
- 3 tbsp Unsweetened cocoa powder, sifted (Valrhona cocoa powder 68%)
- 2 large Eggs
- zest of 2 regular orange and juice of 1 (1/3 cup = 60g orange juice - from one orange)
Instructions
- Preheat the oven to 165 degrees C and line your loaf pan with parchment paper all sides up.
- Beat the already soft butter with corn syrup and the sugar until you have a fairly smooth cafe Americano cream, though the sugar will have a bit of grit about it.
- Mix the flour, baking soda, and cocoa powder together, and beat into the syrup mixture one tablespoonful of the dry ingredients before beating in 1 egg. Then add another couple of spoonfuls of the dry ingredients before beating in the second egg.
- Carrying on beating in the remaining dry ingredients and then add, still beating, the orange zest and finally, gradually, the juice. At this stage, the batter may suddenly look dimpled, as if slightly curdled.
- Pour and scrape into the prepared pan and bake for about 40 - 45 minutes, though check 5 minutes before and be prepared to keep it in the oven 5 minutes longer if needed. A cake tester won't come out entirely clean, as the point of this cake, light though it may be, is to have just a hint of inner stickiness.
- Let cool a little in the pan on a wire rack, then turn out with care and leave on the rack to cool.
- I added some candied orange peels as topping.
Notes
The Chocolate Orange Loaf Cake can be baked up to 3 days ahead and stored in an airtight container..
3.5.3251
巧克力香橙蛋糕
Prep time
Cook time
Total time
Author: Ann Low
Ingredients
- 160克 不含盐软牛油，
- 2汤匙 黄金糖浆
- 70克 蔗糖赤砂糖
- 115克 底筋面粉
- ½茶匙 泡打粉
- 3汤匙 可可粉
- 2个 大鸡蛋
- 2粒 香橙皮屑
- 60克 鲜榨橙汁
Instructions
- 预热烤箱摄氏165度。长方形烤盘（8 x 4.5寸）铺上油纸。
- 将牛油，糖浆和糖搅打至滑。
- 面粉，可可粉及泡打粉一起过筛到碗里，然后加入一汤匙粉类和鸡蛋到步骤2里，再继续加几汤匙粉类及鸡蛋和剩余的粉类搅打至均匀。
- 最后加入香橙皮屑和橙汁，搅匀即可。
- 将面糊倒入烤盘内抹平，放进预热烤箱烘烤约40-45分钟或竹签扎入蛋糕内部不沾糊就可以了。
- 让蛋糕连烤盘待凉一下才脱模放在凉架上完全待凉。
- 最后放上一些糖渍橙皮做点缀。
Notes
蛋糕烤好后，密封盒保存，3天内食用.
3.5.3251
I’m linking this post to Cook Like A Star, where the featured chef for this month is NIGELLA LAWSON.
Cook Like A Star is an event organized by Zoe from Bake For Happy Kids,
and the co-hosts for this month are
and also submitting to the Little Thumbs Up “Egg” event organized by
Bake for Happy Kids, my little favourite DIY and hosted by (Baby Sumo of Eat Your Heart Out)
