I didn’t used to be a huge fan of chocolate orange, but as I’ve gotten older I’ve really come to love it. Isn’t it strange how that happens? 15 years ago, I would never have eaten chocolate orange, blue cheese, fennel or bakewell tart, but now these are some of my favourite flavours. Not all together, obviously!
This is a really simple recipe for a tea loaf, as it’s al mixed in one bowl together before baking. I’ve cut down the sugar amount in the sponge from the original recipe and left it out of the orange glaze entirely (as orange juice is mostly sugar anyway!).
As the name of this cake coincidentally suggests, this is great for slicing into a big chunk and eating with a cup of tea. Or coffee, which I prefer to tea (although being British I would never admit to that in public).
- 140g butter, softened
- 200g self-raising flour
- 1.5 tsp baking powder
- 150g golden caster sugar
- 3 large eggs
- 6 tbsp milk
- finely grated zest 1 large orange
- 3 tbsp orange juice
- 50g dark chocolate
- Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 1.2-litre loaf tin. Put all the cake ingredients into a bowl and beat with a hand whisk or wooden spoon for 3-5 mins, until light and fluffy. Spoon the mix into the tin and level the top.
- Bake for 40-50 mins, until golden brown and firm to the touch. Meanwhile, heat the orange juice gently in a small pan. When the cake is cooked, remove it from the oven and spoon over the orange juice. Leave to cool in the tin, then remove and cool completely on a wire rack.
- Break up the chocolate and melt over a pan of simmering water or in the microwave on Medium for 1-2 mins. Drizzle over the cake and leave to set.