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Chocolate orange tea loaf

Name: Chocolate orange tea loaf
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: Serves 10-12; makes 1 loaf
Cuisine: British recipes
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

Published: 27 Jan 15
Updated: 18 Mar 24

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.)

Easy
January 2015

Test kitchen approved

Serves 10-12; makes 1 loaf
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

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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

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Method

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.
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.
Spoon the mixture into the prepared loaf tin and level the top.

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.
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.

Recipe from January 2015 Issue

Nutrition

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

delicious. tips

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.
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.