Choc-orange loaf with chocolate glaze

Choc-orange, or jaffa, is such a great flavour. This dead-easy cake is made completely in the food processor using a whole orange, rind and all (no that isn’t a mistake!). Orange flower water is optional in this recipe but will give the cake a slightly more ‘refined’ orange character.

Choc-orange loaf with chocolate glaze Credit: Alan Benson

• serves

  10

• prep

  25 minutes

• cook

  1 hour

• difficulty

  Easy

Ingredients

• 1 orange, quartered, core and seeds removed
• 220 g (1 cup) caster sugar
• 125 g butter, melted and cooled
• 2 eggs, at room temperature
• 1 tbsp orange flower water, or to taste (optional)
• 185 g (1¼ cups) self-raising flour
• 35 g (¼ cup) plain flour
• 100 g good-quality dark chocolate (54% cocoa), chopped

• 35 g (¼ cup) coarsely chopped toasted pistachios, to sprinkle

 

Chocolate glaze

• 150 g good-quality dark chocolate (54% cocoa), chopped
• 125 ml (½ cup) pouring cream

Chilling time 1 hour

Cooling time 2 hours

Standing time 30 minutes

Instructions

Preheat oven to 170ºC (150ºC fan-forced). Grease 11 cm x 21 cm (base measurement) loaf tin with melted butter and line the base and two long sides with non-stick baking paper.

Place the whole orange, sugar, butter, eggs and orange flower water in the bowl of a food processor. Process until the orange is finely chopped. Add the self-raising and plain flours and process until just combined. Transfer the mixture to a bowl and use a large metal spoon or spatula to fold in the chocolate.

Pour the mixture into the prepared tin and use the back of a spoon to smooth the surface. Bake in preheated oven for 60 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and set aside for 5 minutes before transferring onto a wire rack to cool (this will take about 2 hours). Place the cake, still on the wire rack in the fridge for 1 hour to chill (this will help the glaze set).

Meanwhile, to make the chocolate glaze, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat until almost simmering. Pour over the chocolate and stand for 1 minute. Stir until melted and smooth. Set aside to until cooled to room temperature. Pour the glaze over the cake on the wire rack, allowing it to drizzle down the sides. Sprinkle with the pistachios and set aside for 30 minutes or until the glaze sets. Serve in slices.  

Baker’s tip

• This cake will keep in an airtight container at room temperature for up to 3 days.

  

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.

Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Tina McLeish. Creative concept by Lou Fay.

For more recipes, view our online column, Bakeproof.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.