No matter what I decide to bake, it always seems that I never have the appropriate sized baking tin! I’ve been meaning to buy a loaf tin for years and stupidly ordered one online that was far too small for me to even bother with… I mean loaf cakes should never be small now, should they?! When I saw this Orange and White Chocolate Loaf Cake, I was once again left with a tin conundrum, but went ahead and baked it in my brownie tin anyway. Such a rebel. I know it didn’t quite get the rise it should have, but my guess is that it still tasted just as amazing.
I’m usually quite partial to
a bit a lot of dark chocolate baking, but Alex isn’t quite so keen on eating much of the rich dark chocolate goodness that I churn out, so there really is no point in me baking it… That is unless I want to increase in size tenfold! So, in a bid to bake more that he’ll like, I have recently been trying out some white chocolate recipes – He definitely hasn’t had a problem with those and this Orange and White Chocolate Loaf (or not quite so loaf) Cake seemed to go down pretty well.
I’m trying to make an effort to actually make some of the magazine recipes that I tear out and pile high in the kitchen. They usually gather dust and then end up in the bin, years later, but this one was spotted in a recent Grazia magazine and is by Ruby Tandoh who appeared in The Great British Bake Off. There are also some tasty looking Dark Choclate Orange Bourbons, which I might just have to make for myself one day…
Orange and White Chocolate Loaf Cake
For the cake:
150g butter, soft
150g caster sugar
Zest of 2 oranges
Zest of ½ lemon
2 large eggs, lightly beaten
225g plain flour, plus a little extra
1 ½ teaspoons baking powder
150g white chocolate chips, or block chopped into small chunks
For the syrup:
Juice of 1 orange
Juice of 1/2 a lemon
50g caster sugar
50-100g white chocolate
2lb (900g) loaf tin / or a brownie ti if you can't find one ;)
- Preheat oven to 170°C/fan 150°C/gas mark 3-4. Grease and line the loaf tin.
- Cream the butter and sugar together until light and fluffy (this takes some elbow grease or a food processor). Beat in the zests and gradually add the eggs. In a separate bowl, combine the flour and baking powder, then gently fold this into the butter and egg mixture. Stir in the milk.
- Make sure that the white chocolate is in quite small chunks – about 5mm cubes – if chopping it yourself. Toss the chocolate chunks/chips in a couple of tablespoons of extra flour to help ensure that they don’t sink straight to the bottom of the tin. Stir the chocolate into the batter.
- Spoon the mixture into the lined tin, smooth over, and bake for about 50mins. When ready, a knife inserted into the middle of the cake should come out with only a few crumbs sticking to it. If using a different shaped tin you may need to check the cake after 30 minutes.
- While the cake is in the oven, prepare the syrup by gently heating the orange and lemon juices in a saucepan, and then stirring in the sugar until dissolved. As soon as the cake is out of the oven, pierce all over with a small, sharp knife, cocktail stick or skewer, and spoon the syrup over – you may not need to use all of it, but do be generous. Leave the cake to cool in the tin then remove it.
- Heat the white chocolate for the drizzle in 10 second bursts in the microwave, or in a bowl suspended over a pan of simmering water, stirring regularly. Drizzle over the top of the cake, using either a spoon or piping bag.