Chocolate orange tea loaf

Chocolate orange tea loaf
  • Serves icon Serves 10-12; makes 1 loaf
  • Time icon Hands-on time 25 minutes, oven time 55-65 minutes, plus cooling

This chocolate orange tea loaf is inspired by the jaffa cake – it captures that wonderful mix of marmalade, dark chocolate and sponge. It’s a winner for elevenses or afternoon tea.

(And if you saw the words jaffa cake, and thought ‘mmm, jaffa cakes’, then check out our giant jaffa cake recipe.)

Nutrition: per serving

Calories
303kcals
Fat
17.7g (9.3g saturated)
Protein
4.8g
Carbohydrates
31.9g (19.9g sugars)
Fibre
0.8g
Salt
0.3g
Calories
303kcals
Fat
17.7g (9.3g saturated)
Protein
4.8g
Carbohydrates
31.9g (19.9g sugars)
Fibre
0.8g
Salt
0.3g

Ingredients

  • 175g lightly salted butter, softened, plus extra for greasing
  • 175g caster sugar
  • Finely grated zest 1 large orange
  • 3 large free-range eggs
  • 200g self-raising flour
  • 50g ground almonds
  • 3 tbsp thick-cut marmalade
  • 50g dark chocolate chips

Method

  1. Heat the oven to 170°C/fan150°C/gas 3. Grease an 11cm x 21cm loaf tin and line with baking paper, then wrap paper around (see tip). Beat the butter and sugar with an electric mixer for 5 minutes (or with a wooden spoon) until light and fluffy.
  2. Beat in the orange zest, then beat in the eggs one at a time, adding 1 tbsp flour with the last egg. Sift over and gently fold in the rest of the flour, a pinch of salt, the ground almonds, marmalade and chocolate with a metal spoon.
  3. Spoon the mixture into the prepared loaf tin and level the top.
  4. Bake for 40-45 minutes until nicely browned, then cover loosely with a sheet of foil and bake for another 15-20 minutes until a skewer pushed into the centre comes out clean.
  5. Leave in the tin for 10 minutes, then remove the paper and turn out onto a wire rack. Peel off the baking paper. Leave to cool before slicing.

delicious. tips

  1. To stop the cake browning too much, wrap 2-3 sheets of folded newspaper around the tin to form a raised collar in step 1.
    Secure with string.

    For extra orangey loveliness, heat 3 tbsp marmalade with 1 tbsp orange juice and brush onto the warm loaf.

  2. The loaf will keep well for 3-4 days in a sealed container. Wrap in cling film and foil, then freeze for up to 1 month. Defrost to serve.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Afternoon tea recipes

Giant Jaffa cake

Here’s a fun cake to serve at afternoon tea: a giant Jaffa cake complete with...

Save recipe icon Save recipe icon Save recipe

Chocolate orange recipes

Chocolate orange cupcakes with cheesecake cream

Eat these fudgy chocolate orange cupcakes warm or cold – the chocolate-coated orange peel adds...

Save recipe icon Save recipe icon Save recipe

Chocolate cake recipes

Mary Berry’s very best chocolate and orange cake

A classic Mary Berry sponge recipe  chocolate and orange cake. It’s very easy – you...

Save recipe icon Save recipe icon Save recipe

Easy baking recipes to make with kids

Terry’s Chocolate Orange rocky road

This moreish rocky road uses Terry’s Chocolate Orange wedges as decoration for an extra chunky...

Subscribe to our magazine

Subscribe to delicious. magazine this month and get 50% OFF!

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine