This Orange Loaf Cake is a delightful treat that combines the refreshing flavor of fresh oranges with the richness of butter and the sweetness of chocolate chips. The addition of candied orange slices adds a burst of citrusy goodness, making this cake perfect for any time of the day. Whether you’re serving it for breakfast, as an afternoon snack, or as a dessert, this cake is sure to please.
Ingredients for Orange Loaf Cake
- 40g cubes of candied orange slices: Adds a sweet and tangy burst of orange flavor and texture.
- 166g eggs (about 3 large eggs), at room temperature: Provides structure and richness to the cake.
- 106g butter, softened: Adds moisture and a rich, buttery flavor.
- 80g sugar crystals: Sweetens the cake and adds a slight crunch.
- 30g chocolate chips: Adds a touch of sweetness and complements the orange flavor.
- 95g cake flour: Provides a light and tender crumb to the cake.
- 3.5g baking soda: Helps the cake rise and become fluffy.
- Juice from fresh oranges (approximately 1-2 oranges): Adds a fresh, zesty flavor to the cake and enhances the orange taste.
Instructions: How to Make Orange Loaf Cake
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper to prevent sticking.
Step 2: Prepare the Wet Ingredients
- Cream the Butter and Sugar:
- In a large mixing bowl, beat the softened butter and sugar crystals together until light and fluffy, about 3-4 minutes.
- Add the Eggs:
- Gradually add the eggs, one at a time, beating well after each addition. Ensure that the eggs are fully incorporated into the mixture.
- Add Orange Juice:
- Stir in the fresh orange juice until well combined.
Step 3: Combine the Dry Ingredients
- Mix the Dry Ingredients:
- In a separate bowl, sift together the cake flour and baking soda. This ensures that the baking soda is evenly distributed and prevents lumps.
- Combine Wet and Dry Mixtures:
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix, as this can make the cake dense.
Step 4: Add the Candied Orange and Chocolate Chips
- Fold in the Candied Orange and Chocolate Chips:
- Gently fold in the candied orange cubes and chocolate chips until evenly distributed throughout the batter.
Step 5: Bake the Cake
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
Step 6: Cool and Serve
- Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Cook’s Notes & Tips
- Candied Orange: If you don’t have candied orange slices, you can make your own by simmering orange peel in sugar and water until soft and sweetened.
- Orange Juice: Freshly squeezed orange juice is recommended for the best flavor, but you can use store-bought juice in a pinch.
- Cake Flour Substitute: If you don’t have cake flour, you can make your own by measuring out 95g of all-purpose flour, removing 2 tablespoons, and replacing them with 2 tablespoons of cornstarch. Sift together well.
- Chocolate Chips: Use mini chocolate chips if you prefer a more even distribution of chocolate throughout the cake.
Variations of Orange Loaf Cake
Here are some ways to customize your Orange Loaf Cake:
- Orange Glaze: Mix powdered sugar with fresh orange juice to create a sweet orange glaze. Drizzle it over the cooled cake for an extra burst of citrus flavor.
- Nutty Orange Cake: Add 1/4 cup of chopped nuts, such as almonds or walnuts, to the batter for added crunch and flavor.
- Orange-Cranberry Loaf: Fold in 1/4 cup of dried cranberries for a tart contrast to the sweet orange and chocolate.
- Spiced Orange Cake: Add 1/2 teaspoon of ground cinnamon and a pinch of nutmeg to the batter for a warm, spiced flavor.
Frequently Asked Questions (FAQs)
1. Can I use a different type of flour?
Yes, you can use all-purpose flour, but the texture may be slightly denser than with cake flour. If using all-purpose flour, sift it well to aerate it.
2. How do I store the Orange Loaf Cake?
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 2 months.
3. Can I use orange zest instead of candied orange?
Yes, you can use 1-2 tablespoons of orange zest for a more subtle orange flavor without the added sweetness of candied orange.
4. Can I make this cake dairy-free?
Yes, substitute the butter with a dairy-free alternative like margarine or a plant-based butter.
5. What can I serve with Orange Loaf Cake?
This cake pairs well with a cup of tea or coffee. It also makes a great dessert with a dollop of whipped cream or a scoop of vanilla ice cream.
A Delicious and Citrusy Treat
This Orange Loaf Cake is a delightful blend of sweet, tangy, and rich flavors. The combination of fresh orange juice, candied orange, and chocolate chips creates a cake that’s both refreshing and indulgent. Whether you’re serving it as a snack, dessert, or even breakfast, this cake is sure to impress with its vibrant flavor and tender crumb.
So gather your ingredients, follow these simple steps, and enjoy a slice of this delicious Orange Loaf Cake!
