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

The inspiration for this chocolate and orange tea loaf recipe comes from the jaffa cake with its wonderful mixture of marmalade, dark chocolate and sponge. A winner for elevenses or afternoon tea.

(And if you saw the words jaffa cake, and thought ‘mmm, jaffa cakes’, then see 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.

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